Member Login

Do I have to register?


Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it

Who's Online

We have 522 guests online

Welcome Newbies!!!!

Welcome Newbies!!!!

If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!

It's EASY to join, just CLICK HERE and fill out our short registration form.

Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".

View forum Quick Start

View forum in "CLASSIC" view

View forum in "FLAT" view

Use the following links to view the Quick Reference for BGE resources.

BGE Quick Reference Part 1: CLICK HERE!

BGE Quick Reference Part 2: CLICK HERE!

Home arrow Cookbook arrow Recipes
Categories Seafood QBabe's Creamy Crab and Artichoke Dip
Most Viewed - Top Rated - Last Added - Last Commented


QBabe's Creamy Crab and Artichoke Dip
Description:Want to impress your friends and family? This is an easy recipe to use for a party or holiday family gathering. They'll LOVE it!
• 8 Oz imitation crab meat, chopped• 1 Clove garlic, minced
• 8 Oz cream cheese, softened to room temperature• ½ tsp DizzyPig Ragin' River rub
• 1 Cup mayonnaise• 6-10 Clove roasted garlic, minced (optional)
• 1/3 Cup onion, chopped• ½ pkg frozen chopped spinich, thawed and squeezed dry, then finely chopped (optional)
• 6 Oz artichoke hearts, drained and chopped
• ¾ Cup shredded parmesan cheese (about 3 oz.)
Instructions:In a medium bowl, blend together cream cheese and mayonnaise until smooth.
Blend the roasted garlic cloves into a paste.
Add garlic paste to the cream cheese mixture.
Stir in remaining ingredients and spoon into a pie plate.
For presentation, sprinkle lightly with some paprika or a little more Ragin' River rub.

Preheat egg to 375° using an indirect setup (platesetter, firebricks, etc).
When stabalized, place pie pan with dip into egg and bake uncovered for about 15-18 minutes, until heated through and lightly browned.
Remove from cooker and let sit for 5 minutes before serving.

Notes:Garnish with a few parsley sprigs, or your favorite herb and serve with crackers or thinly sliced french bread.
For a lighter version, substitute light or fat-free cream cheese and mayonnaise.

Note: The DizzyPig rub can be ordered online at

Number Of Servings:Source:
Vegetarian:NoTime To Prepare:
Date:Tue 08 Mar 2005 18:24:09 UTCViewed:3748 times
Rating:No votes

recipe rating
1 (bad)5 5 (good)

Unregistered users are not allowed to post comments. Please register...

Latest Recipes

  • ClayQ
       (Sauces, Rubs and Marinades)
       2017-09-05 12:26 PM
  • Venison Stew
       (Soups, Stews, and Chilis)
       Misippi Egger (Clark Ethridge)
       2014-11-28 07:55 PM
  • Coffee Rub... WOW!
       (Sauces, Rubs and Marinades)
       Carolina Q
       2014-03-14 10:57 PM
Total Recipes: 930
add a new recipe...

EggtoberFest Recipes

Wise One has compiled the recipes from some of our past EGGtoberfests for your enjoyment and they're available right here!

Note: Wise One's cookbooks are published as "PDF" files which require Adobe Acrobat Reader to view.

Forum Census

Friday, Dec 4, 2020 11:18 am
31459 registered users
0 today
0 this week
0 this month
Last: Smalltown
Total Posts: 1,250,379

Our New Members

  • Kevo
       2020-11-25 02:01 AM
  • Redrev
       2020-09-11 12:56 AM
  • howmet
       2020-09-08 05:17 PM
  • T Man
       2020-09-06 01:38 AM