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Warm Crab and Artichoke Dip

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 12 to 16 servings
Calories: 264 kcal
Course: Appetizer
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.*
  2. 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. 
  3. 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.
  4. 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.
  5. 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

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

% 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.