Ingredients and Weight:
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 pound crabmeat, cooked and flaked
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
0 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large bowl, combine all ingredients.
- Stir until well combined.
- Serve immediately or refrigerate for later use.
Nutritional Information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 15g
- Protein: 20g
Dish Characteristics:
- Creamy and flavorful
- Loaded with crab and artichoke
- Perfect for parties or appetizers
- Can be served with crackers, bread, or vegetables
User Comments:
- "This is the best crab dip I've ever had!" - Sarah J.
- "The artichokes add a nice touch of tanginess." - John G.
- "I love the creamy texture and the burst of crab flavor." - Mary S.
- "This is a great party dip that everyone will love." - Peter B.
- "I added a bit of chopped celery for extra crunch." - Lisa K.
Special Precautions and Tips:
- Use fresh crabmeat for the best flavor.
- If you can't find fresh crabmeat, you can use frozen crabmeat that has been thawed.
- For a spicier dip, add a bit of cayenne pepper.
- This dip can be made ahead of time and refrigerated for up to 3 days.
