Crab and artichoke dip baked until golden brown served with bread and lemon

Hot Crab and Artichoke Dip

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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!

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