Anyone who knows me well knows that I’m a sucker for artichoke dip (I mean, who isn’t, really?). But add sweet, succulent crab to the mix and it just takes it waaay over the top.
When I first saw this dish on Confections of a Foodie Bride, I knew I had to try it. Her photo alone had me drooling all over my computer screen! I loved the addition of the fresh pico de gallo, it was a great contrast to the warm, creamy dip. My only regret is that after I went to bed, the Husby didn’t put the leftovers in the fridge. Sigh, it would have been great in an omelette the next morning. It would also be a great snack while watching that big football game that’s happening this weekend. This one is definitely a keeper!
Baked Asiago Crab and Artichoke Dip with Pico de Gallo – slightly adapted from Confections of a Foodie Bride and the Culinary Reserve Warm Crab and Artichoke Dip recipe from the side of the can of Premium Handpicked Crabmeat
For the dip:
- 1 8 oz. Block Cream Cheese
- 1/2 Cup Mayonaise
- 1/2 Cup Fat-Free Greek Yogurt
- 2 Cloves Garlic, minced
- 1 tsp. Fresh Thyme, chopped
- 1 Tbsp. Fresh Chive, chopped
- 1 tsp. Baking Powder
- 1 Egg
- 1 Tbsp. Lemon Juice
- 1 Bunch Green Onions, chopped, white and light parts (save dark parts for the pico)
- 1 1/2 Cup Asiago Cheese, grated
- 1 14 oz. Can Artichoke Hearts, chopped
- 8 oz. Lump Crab Meat
For the pico de gallo:
- 2 Roma Tomatoes, seeded and chopped
- 1/4 Cup Red Onion, chopped
- 1 Jalapeño, seeded and chopped
- 1 Handful Cilantro, chopped
- 1/4 Cup Green Onion, chopped, dark parts only
- Squeeze of Lime Juice
- Salt, to taste
Preheat oven to 425.
In the bowl of a stand mixer (or a large bowl with a hand mixer), beat together the cream cheese, mayo and yogurt until smooth. Add the garlic, thyme, chive baking powder and egg and mix again until combined. Add the white and light parts of the green onions, lemon juice and 1 cup asiago cheese, and stir to combine. Fold in the artichokes and crab meat.
Transfer to a large casserole dish and spread evenly. Top with the remaining cheese. Bake for 25 minutes, until the dip is golden and bubbling.
While the dip is baking, prepare the pico de gallo by combining all ingredients in a small bowl and refrigerating until ready to serve.
Top the dip with the pico de gallo before serving. Serve with “Scoop style” tortilla chips.