Cashew Crab Artichoke Dip
Dive into the creamy, indulgent world of this Cashew Crab Artichoke Dip, a luxurious appetizer that's sure to steal the spotlight at any gathering! This decadent dip combines the sweet, succulent flavors of lump crab meat and tangy marinated artichoke hearts with a velvety base of blended cashews, cream cheese, and Greek yogurt. Enhanced with a medley of Parmesan, mozzarella, and a hint of garlic, lemon juice, and Worcestershire sauce, every bite bursts with savory richness. Baked to golden, bubbly perfection, this crowd-pleaser is easy to prepare in just 40 minutes and pairs beautifully with crackers, baguette slices, or fresh veggies. Perfect for game days, holiday parties, or classy evenings, this dip is the ultimate seafood-inspired treat to impress your guests!
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Recipe Information
Ingredients
- 1 cup raw cashews
- 1 cup hot water
- 8 oz lump crab meat
- 1 cup marinated artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 0.5 cup Greek yogurt
- 0.5 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves minced garlic
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 0.5 tsp hot sauce (optional)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp chopped fresh parsley (for garnish)
Instructions
Place the raw cashews in a heatproof bowl and pour 1 cup of hot water over them. Allow them to soak for 10-15 minutes while preparing other ingredients.
Preheat your oven to 375°F (190°C) and grease a medium-sized baking dish.
After soaking, drain the cashews and transfer them to a blender or food processor. Blend until smooth, adding 1-2 tablespoons of water if needed to create a creamy consistency.
In a large mixing bowl, combine the blended cashews, cream cheese, Greek yogurt, Parmesan cheese, mozzarella cheese, garlic, lemon juice, Worcestershire sauce, hot sauce (if using), salt, and black pepper.
Fold in the lump crab meat and chopped artichoke hearts, being gentle to avoid breaking up the crab too much.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove the dish from the oven and let the dip cool for 5 minutes before garnishing with freshly chopped parsley.
Serve warm with crackers, sliced baguette, or vegetable sticks for dipping.
Nutrition Facts
Calories |
2404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.7 g | 229% | |
| Saturated Fat | 80.8 g | 404% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 5412 mg | 235% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 21.4 g | ||
| Protein | 132.4 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1894 mg | 146% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2386 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
