Hot Crab & Artichoke Dip with Truffle Oil
Indulge in the creamy decadence of this Hot Crab & Artichoke Dip with Truffle Oil. Perfectly balanced flavors of lump crab meat and artichoke hearts come together in a luscious base, enhanced by the luxurious touch of truffle oil. This dish is not just an appetizer; it’s a showstopper that transforms any occasion into a gourmet experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup fresh lump crab meat
- 1 cup canned or frozen artichoke hearts, drained
- 8 oz cream cheese, softened
- ½ cup sour cream (or Greek yogurt)
- ½ cup grated Parmesan cheese
- 2 tbsp truffle oil
- 1 tsp garlic powder
- 1 tbsp lemon juice
- ¼ cup green onions, chopped
- ¼ tsp cayenne pepper (adjust to taste)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
- In a bowl, combine softened cream cheese, sour cream, and lemon juice until smooth. Stir in garlic powder.
- Gently fold in crab meat and artichoke hearts. Add grated Parmesan and cayenne pepper.
- Incorporate green onions and drizzle truffle oil over the mixture; stir gently.
- Transfer to the prepared baking dish and bake for 25-30 minutes until golden brown on top.
- Serve warm with baguette slices or tortilla chips.
Nutrition
- Serving Size: 1/2 cup (114g)
- Calories: 250
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 60mg
Keywords: For added flavor, sauté onions and garlic before mixing them in. Try using shrimp instead of crab for a delightful twist. Leftovers can be stored in an airtight container for up to three days or frozen for two months.