Preparation Info

Crab and Artichoke Dip

Made With Our

Artichoke Pesto

Item: 573933


  • 1 jar Stonewall Kitchen Artichoke Pesto
  • 6 ounces fresh crabmeat, cartilage and shells removed
  • 3 Tablespoons green onion, chopped
  • 1 clove garlic, minced
  • 1/4 cup cream cheese, room temperature
  • 1/2 cup Parmesan cheese, grated or shredded
  • 1/4 teaspoon fresh grated lemon peel
  • Salt and pepper to taste


  1. Preheat oven to 350 degrees F.
  2. Combine all ingredients in a medium size bowl and mix.
  3. Transfer dip into a greased baking dish.
  4. Bake dip 20-30 minutes until heated through and bubbly.
  5. Serve with French bread toasts or crackers.