Simple Seafood Artichoke Dip

We have officially entered “Droughtlander” until next fall, and our crazy friends have washed ashore in America. Before we completely forget about their Caribbean adventures I have a delicious, Simple Seafood Artichoke Dip to serve along side the Caribbean Rum Punch that I shared last week before the big season finale…..

This Simple Seafood Artichoke Dip is one of those recipes that you can throw together at a moments notice and impress your guests. It is always a crowd pleaser!

Preheat oven to 350 degrees.

Beat the cream cheese, Greek yogurt, mayonnaise, garlic, and chili pepper flakes together in a large bowl. Season to taste with sea salt and black pepper.

Stir in the artichoke and Parmesan cheese and mix until thoroughly combined….

Gently fold in the crab and shrimp…..

Pour mixture into a 1 quart casserole/baking dish. Sprinkle with Parmesan cheese…..

and bake until bubbly and the edges are starting to brown, about 20 minutes…..

Garnish with green onions and cooked shrimp, if desired. Serve warm with pita chips, fresh bread, or tortilla chips…..

It is creamy, dreamy, and delicious!!

Notes:

• I used fresh lump crab from the seafood section at the grocery store. Canned works too!
• I used wild caught, medium-sized shrimp that I chopped into 4 pieces and mixed in raw. It cooked in the dip.
• Substitute non-dairy cream cheese for a lactose-free dip.

As delicious as this Simple Seafood Artichoke Dip is, Crab Rangoons are still my favorite appetizer…..

and Teriyaki Bacon Wrapped Shrimp is pretty high on the list as well…..

No one can turn down Vietnamese Spring Rolls with Peanut Sauce…so yummy!!

That should be enough appetizers to get you through a few holiday parties and maybe even a few game day parties! 😉

Enjoy!!

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Simple Seafood Artichoke Dip

You can throw this Simple Seafood Artichoke Dip together in minutes, then bake it to golden perfection! It is always a crowd pleaser.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Appetizer

Servings: 8 servings

Author: Lisa Johnson

Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup Greek yogurt
• 1 large clove fresh garlic, minced
• 2 teaspoons chili pepper flakes
• 1/2 cup grated Parmesan cheese + more to sprinkle on top
• 6 ounces jarred artichokes, diced
• sea salt and black pepper, to taste
• 8 ounces lump crab meat
• 4 ounces raw shrimp, diced
• chopped green onions to garnish

Instructions

• Preheat oven to 350 degrees.
• Beat the cream cheese, Greek yogurt, mayonnaise, garlic, and chili pepper flakes together in a large bowl. Season to taste with sea salt and black pepper.
• Stir in the artichoke and Parmesan cheese and mix until thoroughly combined. Gently fold in the crab and shrimp.
• Pour mixture into a 1 quart casserole/baking dish. Sprinkle with Parmesan cheese and bake until bubbly and the edges are starting to brown, about 20 minutes.
• Garnish with green onions and cooked shrimp, if desired. Serve warm with pita chips, fresh bread, or tortilla chips.

Notes

• I used fresh lump crab from the seafood section at the grocery store. Canned works too!
• I used wild caught, medium-sized shrimp that I chopped into 4 pieces and mixed in raw. It cooked in the dip.
• Substitute non-dairy cream cheese for a lactose-free dip.

This recipe will be partying at these link parties!