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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, stirr
ing 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 Louisiana Hot Sauce to taste. Spoon the art
ichoke dip into the hollowed bread. Garnish with green onions and serve hot with the piece
s of bread removed from the center or veggies

Nutritional Information

No Nutritional Information Available


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