Tag Archives: dip

Baked Asiago Crab and Artichoke Dip with Pico de Gallo.

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.

Apple and Mango Guacamole.

I first encountered fruity guacamole at one of our favorite Mexican restaurants, Zocalo, a few years ago.  The Husby and I quickly devoured it.  There was just something so perfect about the balance of savory and sweet that made it irresistible.

So when both avocados and mangos were on sale at the grocery store, and there was a football game to be watched on tv, I knew I had to tackle (no pun intended) this treat.

While it didn’t turn out entirely like the one at Zocalo (I think they might use papaya), it was still really good.  I liked the crunch of the apple against the creaminess of the avocado.  I think next time I might add pomegranate seeds and serve with plantain chips instead of tortilla chips.

Apple and Mango Guacamole – inspired by Zocalo Restaurant

  • 2 Ripe Avocados
  • 1 Mango, diced into small chunks
  • 1 Golden Delicious Apple, diced into small chunks
  • 1/2 Cup Red Onion, diced
  • 2 Cloves Garlic, minced
  • 1/2 Lime, juiced
  • Chopped Fresh Cilantro
  • Salt, to taste

Mash avocado with a fork in a medium bowl.  Add mango, apple, red onion, garlic, lime and cilantro and season with salt, to taste.  Mix until well combined.

Jalapeño Popper Dip.

Jalapeño poppers are your standard appetizer, but this dip elevates it to the next level.

I made this dip to eat while watching the Bears vs. Packers game in which sadly, our Bears were not victorious, but it would be a great addition to your Superbowl spread.

I did have some dip leftover, so I stuffed it into a chicken breast and it was delicious!  I love food that multitasks!

On another note, here’s the link to the roundup from January’s What’s Baking.  There were some really yummy looking treats made last month!

And make sure you keep your eyes posted to the blog tomorrow for an extra special post!

Jalapeño Popper Dip – slightly adapted from Annie’s Eats

  • 1 Block Cream Cheese, softened
  • 1 1/2 Cup Plain Greek Yogurt (I use Fage 0%)
  • 1 4 oz Can Chopped Green Chiles
  • 1 4 oz Can Diced Jalapeños, drained
  • 1 Package Shredded Mexican Blend Cheese (about 2 Cups)
  • 1 Cup Panko
  • 1/2 Cup Grated Parmesan Cheese
  • Cooking Spray

Preheat oven to 375.

Combine cream cheese, yogurt, green chiles, jalapeños and cheese in a baking dish until well combined.  Spread the mixture out evenly in the dish.

Combine panko and parmesan in a small bowl and mix until combined.  Sprinkle over the cream cheese mixture and lightly spray with cooking spray.

Bake for 30 minutes until the dip is hot and the topping is golden.  Serve warm with your favorite accompaniments.

Artichoke Dip (in Wonton Cups).

Whenever I host a party, I always make artichoke dip.  It’s a classic dish that people love, and everyone has their own variation.  This one is mine.

This time around, I had some extra wonton wrappers (from making Mexican Chicken Wonton Rolls) and thought that they could be a great vessel for delivering the artichokey goodness into one’s mouth.  Man, was I right.

Artichoke Dip (in Wonton Cups) – I use a recipe that my mom gave to me and I’ve tweaked throughout the years.  I was inspired by this recipe to use the wonton cups.

  • 2 Cans Artichoke Hearts, drained and chopped
  • 2 Cups Plain Greek Yogurt (or Sour Cream)
  • 4 oz (1/2 block) Cream Cheese
  • 1 Package Shredded Italian Cheese Blend (about 2 Cups)
  • 1 Cup Parmesan Cheese
  • 1/4 Cup Roasted Red Peppers, chopped
  • 4 Cloves Garlic, minced
  • 1/2 Tbsp. Smoked Paprika, plus more for sprinkling on top
  • 1 Package Wonton Wrappers, if using

Preheat oven to 350.

If using the wonton wrappers, spray one side of each wrapper with cooking spray, then press greased side down into a mini muffin tin.  Bake for 6 minutes.  Remove from oven and set aside.

Combine first 8 ingredients in an oven safe round casserole dish.  If not using the wonton cups, bake for 35-40 minutes until cheese is melted and bubbling.

If using the wonton cups, scoop unbaked mixture into each wonton cup and bake for 6-8 minutes.

**I had enough artichoke mixture to fill the wonton cups and bake the rest as a dip.**