Crab , Artichoke , Monterey Jack , Smoker
Best for: A warm centerpiece for the New Year’s Eve appetizer table.
Sweet crab and artichokes turn a bubbling skillet dip into something worth gathering around. A short stay on the smoker adds a gentle backyard touch while leaving the seafood flavor clear.
Grill: Indirect heat at 325°F with very light pecan or apple smoke. Equipment: Covered grill or smoker, 10-inch cast-iron skillet, mixing bowl, thermometer.
Ingredients
30–40 Minutes Rest: 55–65 minutes. Total: 55–65 Minutes.
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1 cup freshly grated Monterey Jack cheese, divided
- 1 can artichoke hearts, 14 oz, drained well and chopped
- 8 oz pasteurized cooked lump crabmeat, picked over for shell
- 2 tablespoons chopped chives
- 8 oz plain crackers, for serving
Directions
Preheat to 325°F indirect heat. Drain and blot the artichokes well so the dip does not become watery; keep crab refrigerated until mixing.
Beat cream cheese, sour cream, mayonnaise, lemon juice, mustard, paprika, and pepper until evenly combined.
Stir in 3/4 cup Monterey Jack and the artichokes, then gently fold in crab and half the chives without breaking every lump.
Spread into the skillet and sprinkle with the remaining 1/4 cup cheese. Smoke indirectly with the lid closed for 30–40 minutes.
Check the center for 165°F and bubbling edges. If the top darkens before the center is hot, cover loosely with foil and continue heating.
Rest 5 minutes, scatter with remaining chives, and serve with crackers on a heatproof trivet. For extended service, maintain the dip at 140°F or above and use a clean serving spoon.
Grilling tip: A little smoke goes a long way with crab; heavy smoke can overwhelm its sweetness.
Shared safety notes: Whole cuts of beef, pork, and lamb cook to 145°F with at least a 3-minute rest. Ground pork and other ground red meats cook to 160°F; poultry to 165°F. Cook seafood thoroughly, using the specified temperature and opaque-flesh cues. Keep hot party food at 140°F or above and cold food at 40°F or below. Refrigerate perishables within 2 hours, or 1 hour above 90°F; use cooked leftovers within 3–4 days and reheat to 165°F.
