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Gluten Free Spicy Hot Crab and Artichoke Dip
Rich, creamy and ultra-flavorful, this Gluten Free Spicy Hot Crab and Artichoke Dip is an easy, breezy holiday recipe that you'll want to make again and again.
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Course:
Appetizer or Dip
Cuisine:
American
Keyword:
crab and artichoke dip, gluten free dip, gluten free dip recipes, gluten free holiday recipes, goat cheese dip, holiday dip
Prep Time:
20
minutes
Cook Time:
30
minutes
Total Time:
50
minutes
Servings:
6
Author:
Lyn Corinne Liner | A Sprinkling of Cayenne
Ingredients
1 ¼
cup
fresh crab meat
1
4 ounce
Montchevre jalapeno goat cheese log
4
ounces
cream cheese, softened
2
tablespoons
butter or oil
⅓
cup
onion, chopped
⅓
cup
red bell pepper, chopped
⅓
cup
celery, chopped
2
garlic cloves, minced
2
tablespoons
tapioca starch
1
cup
milk
1
cup
artichoke hearts, chopped
1
teaspoon
paprika
1
teaspoon
fresh parsley, chopped
salt and black pepper to taste
chopped red bell peppers and green onions for garnish, optional
Instructions
Preheat oven to 350 degrees F.
Remove any shell fragments from fresh crab meat and set aside.
Cut the
Montchevre jalapeno goat cheese log
and the cream cheese into small pieces. Stir both cheeses together until well-combined. Set aside.
In a small skillet, brown the onion, red bell pepper and celery.
Add the minced garlic, and cook for 1 additional minute.
Stir in the tapioca starch, and cook for 1 additional minute.
Add the milk, artichoke hearts, paprika, parsley, and salt and black pepper to taste.
Fold in the crab meat, then transfer the dip to a greased casserole or dip dish
Bake for 20 to 30 minutes, or until bubbly and browned.
Let sit for 10 minutes. Then serve with gluten free toast points, crackers or cut-up veggies.
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