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
Serves: 8
  • 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.
  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.


Buttery Crab and Artichoke Dip

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