Asiago Crab and Artichoke Dip

I almost feel like I should apologize in advance for the recipes I’m planning to share with you this week. There’ll be an abundance of cheese, carbs, chocolate, bacon, and even something fried. Awesome, right?! Right. So I’m not sorry, but consider this your warning of the decadence ahead 🙂

I know at least half of you probably don’t care about the Super Bowl at all – honestly, I’m not all that invested this year either. I’ll go on record and say I’ll be cheering for the Niners but at the end of the day it doesn’t much matter to me. Regardless, we’re having a party, because why not use it as an excuse to hang out with some friends, make a meal of appetizers and desserts, and watch the commercials?

This cheesy crab and artichoke dip has been on my “must try” appetizer list ever since Shawnda hit publish on the post and it popped up in my Reader. I adore artichoke dip but I’d never had a version with crab before; the combination of flavors sounded amazing. And it was. The dip is packed with both crab and artichokes so you literally don’t get a bite without a little of each. I loved the fresh pico on top, it was perfect paired with the creamy goodness underneath. The dip is even made with some lighter ingredients (like nonfat Greek yogurt) which totally helped me justify it as dinner one night when Shane wasn’t around.

If only lump crab meat didn’t cost a fortune and I weren’t so cheap, this dip would be happening a lot more frequently around here. That said, I’m more than ok with celebrating it as an occasional and totally worthwhile splurge.

Asiago Crab and Artichoke Dip
just barely adapted from Confections of a Foodie Bride

{Note: You can use reduced fat cream cheese and light mayonnaise in this recipe if you’d like. Also, the dip can be prepped and refrigerated a day ahead and baked just before serving.}

Dip
8 oz cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup nonfat Greek yogurt
4 scallions, thinly sliced
1 tablespoon lemon juice
6 oz (about 1 1/2 cups) grated Asiago cheese, divided
14 oz can artichoke hearts, drained and roughly chopped
8 oz lump crab meat

Pico de gallo
2 roma tomatoes, seeded and chopped
1/4 cup diced red onion
1 jalapeno, seeds and ribs removed, minced
2 tablespoons chopped fresh parsley
reserved dark green parts of the scallions from the dip
squeeze of lime juice
pinch of salt

Preheat oven to 425 F.

Stir the cream cheese, mayonnaise and yogurt together in a medium bowl until well combined and smooth. Mix in the white and light green parts of the scallions (reserve the dark green tops for the pico), the lemon juice and all but 1/4 cup of the cheese. Fold in the chopped artichokes and the crab meat until evenly distributed. Season the mixture to taste with salt and pepper.

Transfer to a 1 1/2 quart baking dish and spread in an even layer. Top with the reserved 1/4 cup of cheese. Bake for 15-20 minutes, or until hot and bubbly. Totally optional, but if you want to really brown the cheese, turn on your broiler and pop the dish under there for about 2 minutes (just keep an eye on it so nothing burns).

While the dip bakes, make the pico de gallo. Add all of the ingredients to a small bowl and toss to combine. When the dip is ready, top with the pico. Serve with toasted baguette slices, chips or veggies.