Hot, creamy, cheesy crab and artichoke dip. So easy and quick to mix together. It’s perfect for the big game, celebrations with friends and family, or a relaxing evening at home with a good movie.
Cliff Notes:
Sort crab and remove any little bits of shell or cartilage, mix ingredients, top with cheese, bake at 425° for 20-25 minutes.
Make It Your Own:
– Add jalapenos to make it spicy, corn for sweetness, or trade artichoke hearts for cooked and drained spinach
– Instead of (or in addition to) crab, use baby shrimp or crawfish
– Use as a topping on baked fish, chicken, or steak: pile it on the cooked meat, then broil briefly to brown the top
Growing up on the Canadian prairie, I never ate crab, and it took me a long time before I learned to love it. My love for it began with a crab dip like this one. The warm and gooey cheese combined with the sweetness of the crab meat had me hooked from the first bite.
This recipe comes together quickly. You can make it a day or two ahead and store it in the refrigerator, or bake it right away. It’s creamy, full of cheese, and has just a little bit of background heat. I’ve also used this dip as a topping for baked fish and steak, which is AMAZING!
To serve, I love to lightly toast some think slices of sourdough or baguette, and then rub the crisp bread with a garlic clove, but tortilla chips, crackers, or veggie sticks are all wonderful too. In fact, I’ve been known to finish off leftovers with just a fork and a glass of wine!
Hot Crab & Artichoke Dip
Ingredients
- 8 ounces Cream Cheese, softened to room temperature
- 1/2 cup Mayonnaise
- 1/2 cup Sour cream
- 1/2 cup Sharp cheddar cheese, grated (about 4 ounces)
- 1/2 cup Monterrey Jack cheese, grated (about 4 ounces)
- 1 large clove garlic, crushed (or 1 teaspoon garlic powder)
- 2 Tablespoons lemon juice, fresh squeezed
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon Red pepper flakes (optional)
- Fresh ground Black pepper
- 7.5 oz canned artichoke hearts (either in water or marinated, drained and chopped)
- 1/3 – 1/2 pound fresh Crabmeat (or two 7-ounce cans of lump crabmeat, well drained)
- 1/4 cup Parmesan cheese, grated (about 2 ounces)
Instructions
- Preheat oven to 400°. Pick through crabmeat to remove any pieces of shell.
- Mix cream cheese, mayonnaise, and sour cream together until thoroughly combined. Stir in cheddar cheese, garlic, lemon juice, Old Bay seasoning, Worchestershire sauce, red pepper flakes, and pepper.
- Gently stir in chopped artichoke hearts then the crabmeat, taking care to not break the pieces up too much.
- Spoon mixture into an oven-safe baking dish and top with grated parmesan cheese.
- Bake 20-25 minutes until the top is hot throughout and the top is browned and bubbly.
- Serve hot with bread, tortilla chips, or veggies.
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- And here’s the video!