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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 roasted garlic blend

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 Harvest Moon™ artichoke hearts drained & chopped

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

3 tsp. Hill Country Fare Louisiana Hot Sauce


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 roasted garlic blen
d, crabmeat, Alfredo sauce, chopped artichoke heartsand cream cheese. Simmer the mixture,
stirring frequently, 5 minutes oruntil the cream cheese is melted.
Slice the top (4-inches in diameter) of the round sourdough bread andhollow out the bread
to form a bowl for the dip. Just before serving thedip, stir in the Louisiana Hot Sauce to
taste. Spoon the artichoke dipinto the hollowed bread. Serve hot with the pieces of bread
removedfrom the center or veggies

Nutritional Information

No Nutritional Information Available


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