Andrew Zimmern's Game Day Crab Dip Will Be Gone Before the First Touchdown
The host of Bizarre Foods with Andrew Zimmern shares his recipe for hot crab artichoke dip
This football season, we’ve partnered with Taste of the NFL and their favorite tailgating experts to share great game-day recipes for an even greater cause. Join these chefs in raising awareness and funds for hunger relief across the country by taking the Kick Hunger Challenge with your favorite football team and making a donation to their local food bank. And be sure to check PEOPLE.com every Thursday for a new game day recipe from your favorite celebrity chefs. Here, Andrew Zimmern, the host of the Travel Channel series Bizarre Foods with Andrew Zimmern, shares his recipe for hot crab artichoke dip.
Everyone should have a go-to hot, cheesy, crowd-pleasing party dip in their back pocket. This is mine. In this easy recipe, I take a classic artichoke dip base and bring it to the next level with a healthy dose of crab. How can you go wrong?
This dish takes up to 35 minutes to prepare, so it’s a great crowd pleaser that you can whip up right before the game. There’s no overnight preparation you have to do, just mix all the ingredients together and bake it the dip until it has a nice bubbly golden crust.
The Parmegiano Reggiano gives this dip a rich, savory flavor and paprika and cayenne gives it a nice kick. And when you serve it with some freshly toasted bread, it’ll be gone before the first touchdown.
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Hot Crab Artichoke Dip
8 oz. lump crabmeat
14 oz. can artichokes hearts packed in water, drained and coarsely chopped
⅔ cup mayonnaise
1 cup freshly grated Parmegiano Reggiano
3 tbsp. minced parsley
3 cloves of garlic, minced
2 tbsp. madeira
Salt and white pepper
Dash of paprika
Several pinches of cayenne
1. Preheat oven to 375°.
2. In a mixing bowl, combine crab, artichoke hearts, mayo, parmesan, parsley, garlic and madeira with a fork. It should be thoroughly mixed but lumpy. Season with salt and white pepper to taste.
3. Put mixture in a flat casserole dish large enough so that the mixture is no deeper than 2 inches or so. Top with paprika and cayenne.
4. Bake uncovered for 20 minutes until bubbly. Serve with toasted, sliced bread.