Warm Crab and Artichoke Dip
User Reviews
5
Warm Crab and Artichoke Dip
Description
The Warm Crab and Artichoke Dip blends softened cream cheese with mayonnaise and sour cream to form a creamy base enriched with Dijon mustard, Worcestershire sauce, and fresh lemon juice for subtle tang. Minced garlic and hot sauce provide mild heat, complemented by grated Parmigiano Reggiano and shredded Monterey Jack and cheddar cheeses, which melt into the mixture creating a rich, indulgent texture. Artichoke hearts contribute a tender, slightly tangy bite, and the lump crab meat adds delicate sweetness and flaky pieces dispersed throughout. The dip is assembled by folding these components together, then topped with additional Monterey Jack and cheddar cheeses before baking at 350°F until hot and bubbly, forming a golden melted cheese crust. This preparation yields a savory, creamy dip with a balance of tang, spice, and seafood flavor. It serves well as a warm appetizer for gatherings, pairing nicely with crackers, bread, or vegetables. The dip can be made in individual gratin dishes to allow for fresh baking throughout a longer event.
Ingredients
- 16 ounces cream cheese softened, block-style
- 1/2 cup mayonnaise
- 1/4 - 1/2 cup sour cream *
- 2 teaspoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon lemon juice fresh
- 2-3 cloves garlic , minced (depending on how garlicky you like your dip)
- hot sauce , to taste
- 1/2 cup Parmigiano Reggiano cheese grated
- 3/4 cup Monterey jack cheese divided, shredded
- 3/4 cup cheddar cheese divided, shredded sharp
- 1/2 cup scallions plus additional for garnish, thinly sliced
- 2 cups artichoke hearts two 14-ounce cans, rinsed and drained well, or about a 12-ounce bag of frozen, defrosted and excess water pressed out, coarsely chopped
- 1 pound crabmeat picked over for cartilage, lump
- salt to taste, kosher salt and freshly-ground
- black pepper to taste, kosher salt and freshly-ground
- parsley for garnish, flat-leaf, chopped
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
- Adjust the amount of sour cream for creaminess or thickness; up to 1/2 cup results in a softer dip.
- Divide into smaller baking dishes for repeat warm servings during prolonged entertaining.
- For added spice, substitute pepper jack cheese for Monterey Jack or increase hot sauce.
- Old Bay Seasoning can be added for stronger flavor if desired.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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