Name: Smokehouse Crab & Artichoke Dip
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Yield: 6
Ingredients: 1 cup Best Foods Mayonnaise; 1 -1/2 oz Cold Smoked Palmisano Reggiano, shredded; 1 oz sweet onion, 1/4" slices then quartered; 4 oz marinated artichoke hearts, drained 3/4" chunks; 2 Tbsp Fresh Parsley, finely minced; 4 oz Fresh Dungeness crab meat; 1 -2 lemon wedges as a garnish; Toasted focaccia or baguette slices on the side

Smokehouse Crab & Artichoke Dip

This warm appetizer pairs sweet, premium ocean catches with tangy garden pieces in a creamy, melted base. A gentle kiss of woodsmoke elevates the classic dynamic, cutting through the heavy dairy and bubbling cheese layer. It stands as a premium, crowd-pleasing skillet starter built for sharing with friends.

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Prep Time 20 mins Cook Time 25 mins Rest Time 5 mins Total Time 50 mins Servings: 6 Best Season: Suitable throughout the year

Ingredients

Crab Dip

1 cup Best Foods Mayonnaise
1 -1/2 oz Cold Smoked Palmisano Reggiano, shredded
1 oz sweet onion, 1/4" slices then quartered
4 oz marinated artichoke hearts, drained 3/4" chunks
2 Tbsp Fresh Parsley, finely minced
4 oz Fresh Dungeness crab meat (2-3 nice claw meat chunks reserved)

Garnish

1 -2 lemon wedges as a garnish
Toasted focaccia or baguette slices on the side

Instructions

Video

Place all the dip ingredients except for the crab in the bowl and gently mix together.
Add the crab (except the reserved claw chunks) to the bowl and fold until just blended
Cover and refrigerate for a minimum of 2 hours (overnight is even better)
Place 4 oz of mix into a bakeable container and bake in a smoker or oven at 375 for5-10 minutes until browned and bubbly. Do not overbake. Overbaking will cause the oils in the dip to come out.
Serve with a fresh lemon wedge and toasted focaccia or sliced baguettes

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Smokehouse Crab & Artichoke Dip