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
