5 from 21 votes
Crab and Artichoke Dip
Crab and Artichoke Dip mixes cream cheese, mayonnaise, and sour cream with canned artichoke hearts and lump crab meat. Fontina and pepper jack cheeses add a melty, slightly spicy character. Green onions and Worcestershire sauce contribute fresh and savory notes. Baked until bubbly and golden, this dip is creamy with a delicate seafood flavor and a cheesy crust, perfect for serving warm as an appetizer or party snack.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
8
servings
Course:
Appetizer
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.
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