Crab and Artichoke Dip

White baking pan with a hot dip inside next to ritz.

This creamy, cheesy Crab and Artichoke Dip recipe is loaded with juicy chunks of real lump crab meat, tender artichoke hearts, and layers of melty cheese for a rich, crowd-pleasing appetizer.

Course Appetizer

Cuisine American

Keyword Artichokes, Crab, Game Day Appetizer

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 334kcal

Author Darcey Olson

Cost $30

Ingredients

8 oz cream cheese, softened
½ cup sour cream
½ cup mayonnaise
¼ tsp Worcestershire sauce
1½ cups shredded cheese *Note 1
1 14-oz can artichoke hearts, drained and coarsely chopped
¼ tsp cajun seasoning
¼ tsp garlic powder
¼-½ tsp fresh lemon juice
kosher salt and black pepper, to taste *Note 2
¾-1 lb cooked crab meat
sliced chives or green onions, optional garnish

Instructions

Preheat oven to 400°F.
In a large mixing bowl, stir together the softened cream cheese, sour cream, mayo, Worcestershire until well combined. Use a hand or stand mixer, if needed.
Fold in cheese, artichokes, cajun seasoning, garlic powder, and lemon juice. Season to taste with kosher salt, pepper, to taste.
Spread half the artichoke mixture into a greased baking dish. Top with the crab meat. Top with the rest of the artichoke mixture so the crab is covered. (*Note 3)
Bake for 25-30 minutes. OPTIONAL: For a browned and crispy crust, broil it for an extra 2-3 minutes.
Top with chives/green onions. Serve immediately for best results.

Notes

Note 1 - Use a mix of soft, meltable cheeses. Good options: mozzarella, Monterey Jack, pepper jack, Gruyère. If you're into parmesan cheese, throw in a 1/4 cup on top of the cheese called for above.

Note 2 - The sodium content of crab varies by brand, and if you're using canned vs. fresh. Wait to add any salt until you've tasted it before baking.

Note 3 - You can mix the crab into the mixture with the artichokes. Layering it ensures the chunks of crab stays in chunks vs breaking apart.

Nutrition