Spinach, Lump Crab and Artichoke Dip
PREP TIME: 30 Minutes
SERVES: 10-12

For your next cocktail party, especially around the holiday season, no combination is better for a unique and tasty dip than crabmeat and artichokes. An interesting thing about this recipe is the many variations that may come about by simply adding more cream to create a soup, or by throwing in 2 cups of chopped spinach and replacing the crabmeat with oysters for a fabulous Oysters Rockefeller Dip or Soup.


  • 1 cup cooked spinach, squeezed
  • 1 pound jumbo lump crabmeat
  • 2 (8.5 ounce) cans artichoke hearts, drained
  • ¼ pound butter
  • ½ cup diced onions
  • ¼ cup diced celery
  • ¼ cup diced red bell pepper
  • ¼ cup diced yellow bell pepper
  • 2 tbsps minced garlic
  • ¼ tsp granulated garlic
  • ¼ tsp nutmeg
  • ½ cup flour
  • 2 cups chicken stock
  • 2 cups heavy whipping cream
  • 1 ounce dry white wine
  • ¼ cup sliced green onions
  • ¼ cup chopped parsley
  • 2 cups grated Parmesan cheese
  • ½ tsp salt
  • ¼ tsp Cayenne pepper
  • ½ tsp chopped basil

Begin by rinsing artichokes well under cold water to remove the brine and chop coarsely in a food processor. Remove and set aside for later use. In a 2-quart, heavy-bottomed sauté pan, melt butter over medium-high heat. Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add artichokes and blend well into the vegetable mixture. Stir and cook 5 additional minutes. Sprinkle in flour and blend well to form a white roux. Do not brown. Add chicken stock and heavy whipping cream 1 cup at a time, whisking constantly until a thick cream sauce is achieved. Reduce heat to simmer. Add white wine and season to taste using salt and pepper. Simmer approximately 15 minutes, stirring occasionally to keep from scorching. The mixture should resemble a thick cream sauce. Should it become too thick, additional whipping cream or stock may be added to reach desired consistency. Add spinach, green onions and parsley, then fold in lump crabmeat. Cook 5 minutes longer and remove from heat. Fold in Parmesan cheese and adjust seasonings if necessary. Place the mixture in a chafing dish and serve with garlic croutons or crackers.

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