When I think New Year’s Eve, I think of shellfish! Crab, Lobster, Shrimp… endless possibilities. Shellfish just feels so classy and special. We partnered up with the extremely talented Libby Vision to get this delicious Crab & Artichoke Dip recipe posted just in time for your New Year’s Eve gathering! I made the dip and she worked her magic to create these beautiful images of it.
Who doesn’t like Spinach & Artichoke Dip… or Crab Dip? A combination of the two is even better. It’s so delicious, but I’m always disappointed when I see that the recipes often contain massive amounts of cream cheese and salty, MSG-laden dry soup mixes. Here’s a version that contains Greek Yogurt instead of cream cheese – and I subbed vegetable bouillon for the dry soup mix.
Cleaner Crab & Artichoke Dip:
- Two 14-ounce jars artichoke hearts, drained and chopped
- 8 Ounces Blue Claw Crabmeat (Lump Crabmeat)
- 1 Teaspoon Garlic Powder
- 1 Tablespoon Lemon Juice
- 6 Ounces Plain Greek Yogurt
- 1 Teaspoon Old Bay Seasoning
- 1 Tablespoon Vegetable Bouillon
- 1/4 Cup Crumbled Feta Cheese
- 1/2 Cup Freshly Grated or Shaved Parmesan Cheese
- 3 Tablespoons Light Mayonnaise (I used Lemonaise)
- 2 Tablespoons Diced Pimiento Peppers
- 1 Tablespoon Dried Parsley
- Black Pepper
Drain and chop the artichoke hearts (I used baby artichoke hearts and I prefer the jar to the can). Drain the Crabmeat and check for shells and cartilage. I used pasteurized Crabmeat; it’s fresh (never frozen) but you could also use a truly fresh (not pasteurized) if you can find it near you. The pasteurized variety comes in a tin whereas the truly fresh Crabmeat usually comes packaged in a little plastic tub.
Combine all ingredients in a large mixing bowl.
At this point, you can refrigerate this for later or bake it right away. (This is where I packed half of it up and sent it off with Libby to be styled and photographed!)
When you’re ready to bake it, spread the dip into a shallow baking dish. Place the dish into a preheated 375 degree oven and bake just until bubbling and lightly brown; the Crabmeat is already cooked. Serve with Whole Wheat Pita Chips or your favorite crackers. This recipe will be the star of the Super Bowl Party or holiday gathering, but is guilt-free enough to enjoy any day of the week. This recipe is also gluten-free. Enjoy!
And now… for the rest of the photos from Libby Vision: