Crab and Artichoke Dip
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
8 servings
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Course
Appetizer
Crab and Artichoke Dip
Description
The recipe begins by combining the cream cheese base with mayonnaise and sour cream for a smooth, rich texture. Artichoke hearts cut into quarters provide a tender, earthy counterbalance to the sweet lump crab meat. Half of the fontina cheese is mixed in alongside shredded pepper jack, maintaining a balance of creamy and mildly spicy cheese flavors. Sliced green onions add a fresh mild onion taste, while Worcestershire sauce brings depth and umami.
The mixture is spread evenly in a lightly oiled baking dish and topped with the remaining fontina cheese to form a golden, bubbling crust when baked at 425°F for about 20-25 minutes. The finished dip is warm, cheesy, and loaded with tender crab and artichoke chunks. It is served immediately for dipping crackers, bread, or vegetables.
Ingredients
- 8 ounces cream cheese at room temperature
- ½ cup mayonnaise
- ½ cup sour cream
- 1 artichoke hearts 14-ounce can, drained and quartered
- 12 ounces crab meat lump
- 1 cup fontina cheese divided, shredded
- ½ cup pepper jack cheese shredded
- 3 green onions thinly sliced
- 1 tablespoon Worcestershire sauce
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Preheat oven to 425 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
- In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in artichoke hearts, crab meat, 1/2 cup fontina cheese, pepper jack cheese, green onions and Worcestershire; season with salt and pepper, to taste.
- Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup fontina cheese.
- Place into oven and bake until bubbly and golden, about 20-25 minutes.
- Serve immediately.
User Reviews
Overall Rating
5
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