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Nutrition Facts
Serving Size 226 g
(Approx. 7 Servings)
Amount Per Serving
Calories 390 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 90 mg 30%
Sodium 890 mg 37%
Total Carbohydrate 41 g 14%
Dietary Fiber 5 g 20%
Sugars 4 g
Protein 18 g
Vitamin A 8% Iron 6%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Hot Artichoke Crab Dip

Prep Time
15 minutes
Cook Time
6 minutes
Total Time
21 minutes
7  People


Recipe makes 7 Servings

1 H-E-B French Bread
1 Tsp Pure Olive Oil
2 Tsp McCormick Garlic Powder
8 Oz jumbo lumb crab meat, shredded
1 cup(s) Bertolli Alfredo Sauce with Aged Parmesan Cheese
14 Oz H-E-B Artichoke Hearts, drained and chopped
8 Oz H-E-B Cream Cheese, cut into chunks
3 Tsp Hill Country Fare Louisiana Hot Sauce
2 Tbsp green onions, diced
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Heat bread according to package directions and set aside.
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 hot sauce.
Spoon the artichoke dip into the hollowed bread.
Garnish with green onions and serve hot with the pieces of bread removed from the center or veggies.



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