Crab and Artichoke Pesto Dip

45 minutesServes 6
Crab and Artichoke Pesto Dip


  • 1 jar (8 oz.) Stonewall Kitchen Artichoke Pesto
  • ½ c. Parmesan cheese, freshly shredded
  • ¼ c. cream cheese, softened to room temperature
  • 3 tbsp. green onion, finely chopped
  • 1 clove garlic, minced
  • ¼ tsp. lemon zest
  • 6 oz. crabmeat, cartilage and shells removed
  • Salt and pepper to taste


Preheat oven to 350°F.

Combine first 6 ingredients in medium mixing bowl. Fold in crab and season to taste with salt and pepper.

Transfer dip into a greased baking dish. Bake 20-30 minutes until heated through and bubbly. Serve with slices of toasted baguette or crackers.