Why You’ll Love This Recipe
- Rich and Creamy: Combination of cream cheese, sour cream, and mayo makes it irresistibly smooth.
- Balanced Flavors: Light cheeses won’t overpower the delicate crab meat.
- Easy to Make: Minimal prep with big flavor payoff.
- Perfect for Entertaining: Great as an appetizer with crunchy crostini or bread.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- A few dashes Worcestershire sauce
- 1 1/2 – 2 cups shredded white, light-flavored cheeses (e.g., mozzarella, parmesan, fontina, asiago)
- 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
- Squeeze of fresh lemon juice (about 1/8 lemon)
- Kosher salt and white pepper, to taste
- 1 pound jumbo lump crab meat
- Sliced green onions or chives for garnish
Directions
- Preheat oven to 400°F (200°C).
- In a medium bowl, mix together cream cheese, sour cream, mayonnaise, and Worcestershire sauce until smooth. Stir in shredded cheese and chopped artichokes. Season with salt, white pepper, and lemon juice to taste.
- Spray a baking dish or small cast iron pan with cooking spray. Spread half the dip mixture into the dish. Gently top with crab meat, being careful not to break up lumps. Spoon the remaining dip over the crab to cover it completely.
- Bake for 25-30 minutes, or until the dip is bubbling and lightly browned on top.
- Garnish with sliced green onions or chives and serve immediately with crunchy crostini or bread slices.
Servings and Timing
Servings: 8
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Variations
- Cheese Blend: Use your favorite mild white cheeses to complement the crab.
- Add Heat: Stir in a dash of hot sauce or cayenne pepper for a spicy kick.
- Low Carb: Serve with sliced veggies instead of bread or crostini.
- Herb Boost: Add fresh dill or parsley for extra flavor.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven at 350°F (175°C) until warmed through.
- Avoid microwaving to prevent the dip from becoming watery.
FAQs
Can I use canned crab meat?
Yes, fresh or canned crab meat works well; just drain well.
What cheeses work best?
Mozzarella, parmesan, fontina, and asiago are recommended for their mild flavors.
Can I make this ahead of time?
Yes, assemble and refrigerate before baking.
How do I keep crab lumps intact?
Gently fold in crab and avoid overmixing.
Can I freeze leftovers?
Freezing may affect texture; best enjoyed fresh.
Is this recipe gluten-free?
Yes, if served with gluten-free bread or veggies.
Can I add more garlic?
Yes, add minced garlic or garlic powder to taste.
How spicy is this dip?
Mild, but can be spiced up with hot sauce or cayenne.
Can I use other seafood?
Shrimp or lobster can be substituted.
How do I get a crispy topping?
Add a sprinkle of extra parmesan or breadcrumbs before baking.
Conclusion
This Hot & Cheesy Crab and Artichoke Dip is an indulgent appetizer that’s creamy, flavorful, and easy to prepare. Perfect for gatherings or a cozy night in, it combines the best of crab and artichoke dips into one irresistible dish everyone will love.
Hot & Cheesy Crab and Artichoke Dip
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Hot & Cheesy Crab and Artichoke Dip combines creamy cheeses, tender crab meat, and artichokes into a rich, flavorful appetizer baked to bubbly perfection.
Ingredients
1 (8-ounce) package cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
A few dashes Worcestershire sauce
1 1/2 – 2 cups shredded white, mild cheeses (mozzarella, parmesan, fontina, asiago)
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
Squeeze of fresh lemon juice (about 1/8 lemon)
Kosher salt and white pepper, to taste
1 pound jumbo lump crab meat
Sliced green onions or chives for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Mix cream cheese, sour cream, mayonnaise, and Worcestershire sauce until smooth.
- Stir in shredded cheese and chopped artichokes. Season with salt, white pepper, and lemon juice.
- Spray baking dish or small cast iron pan with cooking spray.
- Spread half the dip mixture in dish. Top gently with crab meat, keeping lumps intact.
- Spoon remaining dip over crab to cover.
- Bake 25-30 minutes until bubbly and lightly browned.
- Garnish with sliced green onions or chives. Serve immediately with crostini or bread.
Notes
Use favorite mild white cheeses to complement crab.
Add hot sauce or cayenne for spice.
Serve low carb with sliced veggies instead of bread.
Boost flavor with fresh dill or parsley.
Store leftovers airtight in fridge up to 2 days.
Reheat in oven at 350°F until warm; avoid microwave to prevent watery dip.
Fresh or canned crab meat works; drain well.
Gently fold crab to keep lumps intact.
Freezing not recommended due to texture changes.
Gluten-free if served with gluten-free bread or veggies.
Add minced garlic or powder for more garlic flavor.
Substitute shrimp or lobster for crab.
Add extra parmesan or breadcrumbs for crispy topping.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 90mg
