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Hot Artichoke Crab Dip
Prep Time:
15 minutes
Cook Time:
6 minutes
2 cups

1 H-E-B artisan sourdough round bread (fresh or frozen)

1 tablespoon Bertolli classico olive oil

2 tsp. McCormick garlic powder

1 container (8 oz.) H-E-B crabmeat, regular or claw flaked

1 cup Bertolli creamy alfredo sauce

1 jar (14 oz.) H-E-B artichoke hearts drained and chopped

1 pkg. (8 oz.) H-E-B Cream Cheese cut into chunks

3 tsp. Hill Country Fare Louisiana Hot Sauce

2 Tbsp. green onion, diced


Bake the H-E-B Artisan Bread according to package directions and cool.
In a 3-quart saucepan, heat the olive oil over medium heat and add the
garlic powder, crab meat, Alfredo sauce, chopped artichoke hearts and
cream cheese. Simmer the mixture, stirring frequently, for 5 minutes
or until the cream cheese is melted.
Slice the top of the round sourdough bread and hollow out the bread to
form a bowl for the dip. Just before serving the dip, stir in the Lou
isiana Hot Sauce to taste. Spoon the artichoke dip into the hollowed b
read. Garnish with green onions and serve hot with the pieces of bread
removed from the center or veggies

Nutritional Information

No Nutritional Information Available


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