Serves 12
45 min
Skinny Crab and Artichoke Dip with Jalapeño
Recipe GLPRfee4a2b0d4f375
A creamy, flavorful dip featuring succulent lump crab meat, tender artichoke hearts, and roasted jalapeños and red bell pepper. Made with a light roux-based sauce enriched with 2% milk and a blend of Parmesan and Gruyere cheese, this elegant appetizer is perfect for entertaining. The roasted peppers add a slightly smoky sweetness, while fresh lemon juice and scallions brighten the flavors. Serve warm with crackers or chips for a restaurant-quality starter that's lighter than traditional versions.
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Ingredients
1 jalapeño, ribs and seeds removed
1 red bell pepper, ribs and seeds removed
14 ounces canned or jarred artichoke hearts, drained and chopped
8 ounces canned jumbo lump crab meat, drained
2 tablespoons salted butter
2 tablespoons all-purpose flour
1¼ cups 2% milk
½ teaspoon salt
¼ cup shredded Parmesan and Gruyere cheese blend
3 scallions, sliced
1 tablespoon fresh lemon juice
Oil for sautéing (optional)
Crackers or chips for serving, plus extra shredded cheese for topping
Directions
Prepare the jalapeño and red bell pepper by removing and discarding the ribs and seeds. Heat a large nonstick skillet over medium-high heat. Lightly coat the pan with oil or leave dry, then add the peppers. Sauté or roast them, stirring every few minutes, until softened and lightly browned on the exterior, about 10 minutes. Transfer the cooked peppers to a cutting board and chop roughly. While the peppers cook, drain the canned artichoke hearts and chop them into bite-sized pieces.
Drain the crab meat thoroughly and set aside, gently breaking it into chunks while checking for any shell fragments. In the same skillet used for the peppers, melt the salted butter over medium heat.
Sprinkle the flour over the melted butter and whisk continuously until a thick paste (roux) forms, about 1 minute.
Allow the roux to bubble gently for 1 to 2 minutes to cook out the raw flour taste. Slowly pour in the 2% milk while whisking constantly to prevent lumps from forming. Reduce heat to low and continue whisking until the sauce begins to thicken slightly, about 5 minutes.
Gently stir in the salt, shredded cheese blend, chopped artichoke hearts, drained crab meat, sliced scallions, fresh lemon juice, and the roasted pepper pieces. Fold together gently to combine all ingredients without breaking up the crab meat too much. If the mixture seems too thick, add a splash more milk until you reach your desired consistency.
Transfer the dip to a small crockpot, slow cooker, or serving dish. If using a crockpot, keep it on the warm setting. If using a regular serving dish, preheat your broiler and prepare to finish the dip just before serving.
Top the dip with a small handful of extra shredded cheese. If using a crockpot, cover and allow the cheese to melt completely. If using a regular dish, place it under the broiler for 2 to 3 minutes, watching carefully, until the cheese is melted and lightly golden.
Serve the warm dip with crackers, chips, or your favorite dippers.
