I’ve happily eaten my share of artichoke dip in this lifetime. (I doubt I’m alone.) Crab dip too. (What’s not to like?) This past weekend called for appetizers, and how better to marry these two old school cocktail party nibbles together and bring a new twist to the party with the addition of warm aromatic curry powder? Oh yes. And then there is the savory crunchy topping of sliced almonds.
Bake it all together into a warm bubbly bowl of dipping delight. It's a beautiful thing. (And even more beautiful because prep comes in at under 10 minutes!)
Some might think of “artichoke dip” as dated – perhaps even a bit pedestrian. Here I differ. While mayo, sour cream and Parmesan are a constant here, the addition of fresh crabmeat, slivered almonds and curry powder bring the classic into a new realm.
And some may prefer their artichoke dip served cold, this is best served warm out of the oven where the flavors have had a chance to meld.. (In the unlikely event there are leftovers, refrigerate the leftovers and look forward to cold day-after dipping.)
Serve it on crostini, chips, crudite or crackers. There is no doubt that this calls for pairing with another great classic – buttery Ritz. You can’t go wrong.
(You may have noticed that I’ve left out “spinach”. There are a few things The Savory Tart is adverse to cooking with, and frozen cooked spinach is one of them. The part where I squeeze out the liquid and end up with a blob of dark green stuff shaped like my palm is an “ick” for me.)
Ingredients
Here I've used fresh crabmeat from Phillips -- it just might be because the good folks at Phillips named me a semi-finalist in their recipe contest earlier in the year! (Recipe to come!)
- mayonnaise
- sour cream
- Parmesan cheese
- Worcestershire sauce
- curry powder
- artichoke hearts
- crabmeat (not lump)
- sliced almonds
See recipe card for quantities.
Jump to RecipeInstructions
Preheat oven to 375°F.
Add mayonnaise, sour cream, ½ cup shredded Parmesan, Worcestershire sauce, and curry powder to a medium bowl.
Mix together until evenly combined.
.Add chopped artichoke hearts and crabmeat to the bowl
Fold in artichoke hearts and crabmeat.
Transfer curried artichoke crab dip to an oven proof baking or casserole dish. Sprinkle remaining Parmesan and sliced almonds over the top.
Bake uncovered for 20 minutes until bubbly and lightly browned.
Serve warm with toasts, crackers or crudite.
Hint: No casserole or baking dish? Simple use an oven proof skillet instead.
And if you want the top to be extra crunchy? Place the dip under the broiler briefly.
Equipment
- medium bowl
- oven-proof casserole, skillet or baking dish
Storage
Prepare the dip in advance and refrigerate overnight.
Store leftovers in the refrigerator for up to 3 days. Reheat before serving if desired.
🍽️ Recipe
Hot Curried Artichoke and Crab Dip
Equipment
- medium bowl
- baking or casserole dish
Ingredients
- ¾ cup mayonnaise
- ¾ cup sour cream
- ¾ cup shredded Parmesan cheese divided
- 2 teaspoons Worcestershire sauce
- 1 teaspoon curry powder
- 14- ounce can artichoke hearts coarsely chopped
- 8- ounce container refrigerated crabmeat not lump
- ⅓ cup sliced almonds
Instructions
- Preheat oven to 375°F.
- Mix mayonnaise, sour cream, ½ cup shredded Parmesan, Worcestershire sauce, and curry powder together in a medium bowl. Fold in artichoke hearts and crabmeat.
- Transfer to a an oven proof baking or casserole dish. Sprinkle remaining Parmesan and sliced almonds over the top.
- Bake uncovered for 20 - 25 minutes until bubbly and lightly browned.
- Serve warm with toasts, crackers or crudite.
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