Idahoan

Buttery Crab and Artichoke Dip

Buttery Crab and Artichoke Dip is a great, gourmet-style appetizer that is sure to turn heads at your gathering. This recipe melds our Roasted Garlic and Parmesan Baby Reds® potatoes with crab, artichoke and a variety of cheeses.

Buttery Crab and Artichoke Dip
Print

Serves: 8
Ingredients
  • 1 4-oz package Idahoan Roasted Garlic & Parmesan Baby Reds
  • 2 cans lump crab meat, drained*
  • 2 15 oz water packed artichoke hearts
  • 1 cup Brie cheese, broken into chunks
  • 1 cup Gruyere cheese, shredded
  • ½ cup Parmesan cheese, shredded
  • 1 cup boiling water
*This ingredient may contain gluten. If you’re targeting a gluten-free recipe option, make sure to check the label.

Instructions
  1. Preheat oven to 400°F.
  2. Add all ingredients in a large mixing bowl and fold carefully. Use the water from the canned artichokes along with the boiling water.
  3. Place in a 9 x 12˝ baking dish that has been sprayed with olive oil.
  4. Bake until bubbling and golden brown.
  5. Serve with baguettes or crackers.
Notes

 

Buttery Crab and Artichoke Dip

  • Recipes
  • Featured Recipes

    Idahoan Molten Lava Cake

    This recipe for Molten Lava Cake proves that Idahoan Mashed Potatoes don't have to be saved for just savory applications!

    Bea’s Mashed Potato Salad

    Bea's Mashed Potato Salad recipe puts a new spin on the seasonal favorite by starting with Idahoan Baby Reds® Flavored Mashed Potatoes.