Brie, Crab, and Artichoke Dip Recipe – A Decadent Appetizer for Any Occasion
Description
Transport yourself to the indulgent flavors of the East Coast with this rich, creamy Brie, Crab, and Artichoke Dip. Perfect as an appetizer or a centerpiece for a casual gathering, this dish combines luxurious seafood with hearty vegetables, aromatic herbs, and melted cheese. While originally inspired by classic fondue, this versatile recipe can be baked to perfection in under 35 minutes, offering an easy yet elegant addition to your table.
Ingredients
Below is the list of ingredients, broken down with their measurements for convenience:
| Ingredient | Quantity |
|---|---|
| Leek, trimmed and finely chopped | 1 |
| Canned artichoke hearts, rinsed and finely chopped | 1 can |
| Frozen chopped spinach, squeezed dry and finely chopped | ½ cup |
| Garlic, minced | ½ clove |
| Olive oil | 1 tablespoon |
| Riesling wine | 2 tablespoons |
| White wine | 2 tablespoons |
| Heavy cream | ¼ cup |
| Fresh parsley leaves, chopped | ⅔ cup |
| Fresh dill leaves, chopped | 3 tablespoons |
| Tarragon leaf, chopped | 2 tablespoons |
| Jumbo lump crab meat, gently shredded | 1 cup |
| Brie cheese, rind removed and cut into ¼-inch pieces | 1 cup |
| Dijon mustard | 1 tablespoon |
| Tabasco sauce | 2 dashes |
| Baguette, sliced and toasted | 1 loaf |
Nutritional Information
Each serving provides a delightful balance of richness and nutrients, making this dip a flavorful indulgence:
| Nutritional Component | Amount (Per Serving) |
|---|---|
| Calories | 494.8 |
| Fat | 36.4 g |
| Saturated Fat | 20.1 g |
| Cholesterol | 171 mg |
| Sodium | 797.4 mg |
| Carbohydrates | 9 g |
| Fiber | 2 g |
| Sugar | 2.2 g |
| Protein | 31.8 g |
Note: Yields 6–8 appetizer servings. Nutritional values are approximate and based on one serving.
Instructions
Follow these step-by-step directions to craft the perfect Brie, Crab, and Artichoke Dip:
| Step | Instruction |
|---|---|
| 1 | Preheat your oven to 425°F (220°C) and lightly oil an 11-inch gratin dish or any shallow baking dish with a 6-cup capacity. |
| 2 | Begin by trimming and finely chopping the leek. Wash the chopped leek thoroughly in a bowl of cold water to remove any grit. Lift the leek from the water and allow it to drain in a large sieve. |
| 3 | Finely chop the onion, rinse the artichoke hearts, and chop them into small, even pieces. Squeeze any excess moisture from the spinach and finely chop it as well. |
| 4 | Remove the rind from the Brie and cut the cheese into ¼-inch cubes to ensure smooth melting during the cooking process. |
| 5 | Heat the olive oil in a large, heavy skillet over medium heat. Add the leek, onion, and garlic to the skillet, cooking gently and stirring frequently until they turn a pale golden color. |
| 6 | Stir the artichoke hearts and spinach into the skillet, allowing them to cook for an additional 2–3 minutes until heated through. Add the Riesling and white wine, stirring to deglaze the pan, and let the mixture cook for 3 minutes. |
| 7 | Pour in the heavy cream and bring the mixture to a gentle simmer, stirring continuously for about 1 minute. Add the Brie cheese and stir until it just begins to melt into the creamy mixture. Remove the skillet from heat. |
| 8 | Sprinkle in the fresh parsley, dill, and tarragon, stirring to distribute the herbs evenly throughout the mixture. |
| 9 | In a separate large bowl, gently combine the lump crab meat with Dijon mustard, Tabasco sauce, and a pinch of salt and pepper to taste. Once mixed, fold in the creamy cheese and vegetable mixture until everything is well incorporated. |
| 10 | Spread the mixture evenly into the prepared baking dish, smoothing the top with a spatula for even cooking. Bake the dip in the center of your preheated oven for 15–20 minutes or until the surface is golden and bubbling. |
| 11 | Once baked, remove the dish from the oven and let it cool slightly before serving. Pair the hot dip with toasted baguette slices or crackers for the perfect bite. |
Pro Tips
- Customizing the Flavor: Adjust the amount of Tabasco sauce to your heat preference. For a spicier dip, add an extra dash or two.
- Crab Meat Selection: Fresh jumbo lump crab meat works best for this recipe, but high-quality canned crab meat can also be used in a pinch. Be sure to drain it well before adding to the mixture.
- Fondue Option: To turn this into a fondue, skip the baking step and serve the mixture straight from the skillet into a fondue pot to keep it warm and creamy for dipping.
Perfect Pairings
This indulgent appetizer pairs beautifully with the following accompaniments:
- Drinks: Crisp white wines like Sauvignon Blanc or Riesling, or light sparkling wines.
- Side Options: Serve alongside fresh vegetable crudités, toasted pita bread, or even crackers.
This Brie, Crab, and Artichoke Dip is a show-stopping dish that’s as easy to prepare as it is to enjoy. Serve it warm and watch it disappear in no time!
