Warm Crab and Artichoke Dip
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5.0
15 reviews
Excellent
Warm Crab and Artichoke Dip
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This creamy, cheesy, ultra-rich Crab and Artichoke Dip is sure to be a crowd-pleaser. To serve a smaller group, the recipe is easily halved. See the recipe notes for customization and serving alternatives.
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Ingredients
- 16 ounces block-style cream cheese , softened
- 1/2 cup mayonnaise
- 1/4 - 1/2 cup sour cream *
- 2 teaspoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 2-3 cloves garlic , minced (depending on how garlicky you like your dip)
- hot sauce , to taste
- 1/2 cup grated parmigiano reggiano
- 3/4 cup shredded Monterey jack cheese , divided
- 3/4 cup shredded sharp cheddar cheese , divided
- 1/2 cup thinly-sliced scallions , plus additional for garnish
- 2 cups coarsely chopped artichoke hearts (two 14-ounce cans, rinsed and drained well, or about a 12-ounce bag of frozen, defrosted and excess water pressed out)
- 1 pound lump crabmeat , picked over for cartilage
- Kosher salt and freshly-ground black pepper , to taste
- chopped flat-leaf parsley , for garnish
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Instructions
- Preheat oven to 350 degrees F. Lightly coat a 2 to 3-quart baking dish (such as a 10-12 inch cast iron skillet) with cooking spray.*
- In a large bowl with a hand mixer, or in the bowl of a stand mixer with the paddle attachment, beat together cream cheese, mayonnaise, sour cream, mustard, Worcestershire sauce, lemon juice, garlic, a few dashes of hot sauce (if using), and Parmigiano Reggiano.
- Using a spoon or spatula, 1/2 cup Monterey Jack, 1/2 cup cheddar, and scallions, until combined. Fold in artichoke hearts and crabmeat. (Crab will break up as it's folded; I like to try to leave a few larger chunks in the dip, where possible.) Season with salt, pepper, and extra hot sauce (if using), to taste.
- Transfer dip to prepared pan. Toss together remaining 1/4 cup Monterey Jack and 1/4 cup cheddar (or more if you like a cheesier top) and sprinkle over the dip. Place on a baking sheet and bake until dip is hot and bubbly, 25-30 minutes. If desired, you can place the dip under the broiler for a minute or two to brown the cheese, watching it closely so it doesn't burn.
- Sprinkle with fresh parsley and scallions to garnish, if desired. Let the dip stand 5-10 minutes before serving it warm with sliced baguette, crackers, crostini, tortilla chips, or crudités. The dip will thicken as it cools.
Notes
- * We like our crab dip on the creamier side, so I use 1/2 cup of sour cream. If you prefer a slightly thicker-textured dip, reduce the sour cream to 1/4 cup. Keep in mind that the dip thickens as it cools.
- I often divide the dip between 4, 6-inch round gratins instead of baking in one large pan. I like to do this when I'm entertaining for a long afternoon (such as a game day party) and want to bake fresh dip at regular intervals.
- I keep the smaller dishes in the refrigerator until ready to bake, place them on baking sheets, and check the dip after 20-25 minutes in the oven.
- For a spicy twist, substitute pepper jack cheese for the Monterey jack and omit the hot sauce or adjust it to taste.
- For a more strongly-flavored dip, add Old Bay Seasoning, to taste.
Nutrition Information
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Calories
264kcal
(13%)
Carbohydrates
5g
(2%)
Protein
18g
(36%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Cholesterol
45mg
(15%)
Sodium
947mg
(39%)
Potassium
235mg
(7%)
Sugar
3g
(6%)
Vitamin A
625IU
(13%)
Vitamin C
10.9mg
(12%)
Calcium
326mg
(33%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 12to 16 servings
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 5g | 2% |
| Protein | 18g | 36% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 45mg | 15% |
| Sodium | 947mg | 39% |
| Potassium | 235mg | 5% |
| Sugar | 3g | 6% |
| Vitamin A | 625IU | 13% |
| Vitamin C | 10.9mg | 12% |
| Calcium | 326mg | 33% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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