This irresistible Crab Artichoke Dip combines succulent crab meat and tender artichokes into a rich, creamy appetizer that’s ready in just 30 minutes.
Perfect for parties or game day gatherings, this warm, cheesy dip strikes the ideal balance of seafood and vegetables while delivering an impressive 14g of protein per serving. With its golden, bubbly top and velvety texture, your guests won’t believe how quickly this restaurant-quality appetizer comes together.
Fresh & Creamy Crab Artichoke Dip Ingredients
- Cream Cheese: 8 oz, softened to room temperature for smooth blending
- Dairy Base: ½ cup each of mayonnaise and sour cream for rich creaminess
- Aromatics: 2 minced garlic cloves and 1 chopped green onion for flavor depth
- Seasonings: Fresh lemon juice, Worcestershire sauce, and hot sauce for zesty kick
- Cheese Blend: 1 cup shredded cheddar and ½ cup parmesan for perfect melt
- Star Ingredients: 8 oz each of premium lump crab meat and chopped artichoke hearts
Simple Step-by-Step Instructions
- Prep Your Oven: Get it nice and warm at 350°F for the perfect bubbly finish
- Mix Base: Combine cream cheese, sour cream, mayo, and seasonings until silky smooth
- Add Cheese: Blend in cheddar and ¼ cup parmesan until well incorporated
- Fold Gently: Carefully mix in the crab meat and artichokes to maintain texture
- Bake to Perfection: Transfer to a greased dish, top with remaining parmesan, and bake for 20 minutes until golden and bubbly
Make-Ahead Tips
You can prep this dip up to 24 hours before your party! Just mix everything together, pop it in your baking dish, cover with plastic wrap, and store in the fridge.
When you’re ready to serve, let it sit at room temperature for 15 minutes, add the final sprinkle of parmesan, and bake as directed. The flavors actually get even better when they have time to mingle!
Serving Tips
This rich and creamy dip tastes amazing when served warm with crispy baguette slices, buttery crackers, or fresh veggie sticks.
For a pretty presentation, arrange your dippers in a circle around the warm dip and sprinkle some extra chopped green onions on top. Love it spicier? Keep some hot sauce on the side so guests can add an extra kick to their portion!
Simple Swaps
No worries if you need to switch things up! You can use imitation crab meat instead of fresh lump crab – it’s budget-friendly and still tastes great. If you’re not a fan of artichokes, try chopped spinach instead.
For a lighter version, use light cream cheese and mayo (though the texture might be slightly different). Out of parmesan? Any hard, salty cheese like Romano or Asiago works beautifully.
Storage Guidelines
If you somehow end up with leftovers, let the dip cool down completely, then cover tightly and pop it in the fridge – it’ll stay yummy for up to 3 days. When you want to enjoy it again, just warm it up in the microwave in 30-second bursts until it’s hot and bubbly. Give it a quick stir between heating, and you’re good to go!
Crab Artichoke Dip
Equipment
- 8 or 9-inch baking dish
- Mixing bowl
Ingredients
- 8 oz cream cheese room temperature
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 cloves garlic minced
- 1 green onion chopped
- 1 tablespoon fresh lemon juice about ½ of a small lemon
- 1/4 teaspoon Worcestershire sauce
- 1 cup shredded cheddar cheese
- 1/2 cup freshly grated parmesan cheese divided
- 1 teaspoon hot sauce (tabasco or crystal)
- 8 oz lump crab meat fresh, jumbo
- 8 oz artichoke hearts canned, (not marinated), chopped
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 350 degrees F.
- In a mixing bowl, add cream cheese, sour cream, mayo, garlic, green onion, old bay, lemon juice, Worcestershire, 1 cup cheddar cheese, ¼ cup parmesan cheese and hot sauce. Mix until smooth.
- Stir in crab meat and chopped artichoke hearts.
- Place in a greased 8 or 9” square baking dish, pie dish, or similar size pan. Sprinkle remaining ¼ cup of parmesan cheese on top.
- Bake in preheated oven for about 20 minutes or until hot and bubbly. Serve warm with crackers, bread, or veggies.
