Whether for a sophisticated holiday shindig or a family hangout on the sofa, let’s be honest — a foolproof, party-pleasing dip should always be part of the mix, without question!
Growing up, our family was less keen on the heavy dips and opted for a lighter yet still rich option. Around the holidays, my mom would made an artichoke dip with parmesan cheese — I remember the Cuisinart on full blast, then helping spread the artichoke-y, garlicky, cheesy consistency into a dish with extra parmesan on top before watching it bubble in the oven. We’d enjoy it with chips, veggies, or a baguette — it was truly addictive.
I’ve loved putting my spin on the artichoke dip recipe over the years. Lately, the flaky, buttery texture of U.S. Farm Raised Catfish as well as crabmeat have been delightful additions. The foundational dip is absolutely delicious, but why not add a protein-packed, flavor-packed ingredient like U.S. Farm Raised Catfish? We keep it on hand in our freezer to easily defrost and prepare in different ways, from pan-seared to oven-baked and air-fried.
I served our U.S. Catfish & Crabmeat Artichoke Dip with crostini and crudités. Now that the batch has been tested, I’m planning to bring it back out for a “dip” party I will host this winter during football season. Imagine an island full of chips, baguette slices, and crudités, and every guest brings their favorite homemade dip recipe! A dream come true, right?
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Serves 8-12
2 U.S. Farm Raised Catfish fillets
Salt + pepper
1 tablespoon olive oil
4 ounces lump crab meat
1 15-ounce can artichoke hearts, drained and rinsed
3 cloves garlic, minced
1 cup grated parmesan cheese, divided
4 ounces shredded part-skim mozzarella
8 ounces low fat cream cheese
Green onion, to garnish
Preheat oven to 350F. In a medium saucepan, heat olive oil over medium high heat. Season U.S. Catfish fillets with salt and pepper and place in the pan. Cook 2-3 minutes per side until golden. Remove from heat and, using a fork, flake the fish into small pieces.
In a food processor, add artichoke hearts, garlic, 3/4 cup parmesan, mozzarella, and cream cheese. Pureé until smooth. Stir in catfish and crab meat. Spread into a greased dish and sprinkle with remaining parmesan cheese. Bake until bubbly, about 20 minutes. Serve warm.
