Crab and Artichoke Dip
This crowd-pleasing dip comes together in just 10 minutes, and it is baked to absolute cheesy perfection!
Now that we’re back from our Cabo vacation, I’ve been happily indulging in non-bikini-season foods, like this glorious crab and artichoke dip. I’m obviously not planning on visiting the beach anytime soon.
But if you’re still getting ready for the beach this summer, well, I highly recommend having a cheat day for this dip. Believe me – it’ll be worth it.
With only 10 minutes of prep time, this dip comes together so quickly and easily. And once it comes out of the oven, you’ll just want to gorge on this dip like there’s no tomorrow. Just be sure to have some extra baguette slices for dipping because you’ll want at least 3 servings of this!
Crab and Artichoke Dip
Ingredients
- 8 ounces cream cheese, at room temperature
- ½ cup mayonnaise
- ½ cup sour cream
- 1 14-ounce can artichoke hearts, drained and quartered
- 12 ounces lump crab meat
- 1 cup shredded fontina cheese, divided
- ½ cup shredded pepper jack cheese
- 3 green onions, thinly sliced
- 1 tablespoon Worcestershire sauce
- Kosher salt and freshly ground black pepper, to taste
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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I could make it the day before and reheat?
This is a fabulous appetizer!! We made it for Thanksgiving 2022. Everyone loved it. Served with fresh sliced sweet baguette and it was delicious. Highly recommend.
Awesome recipe! My family raved about this dip and wanted the recipe. The only thing I changes was I added sliced almonds to the top before baking. I made homemade tortilla chips using spinach tortillas as an accompaniment. Thanks for sharing such a damn delicious recipe!
A must have for the Holidays to
This recipe is so tasty! I made half recipe because of only 4 total guest tomorrow but it turned out so good that when the 4 of us start there will be no leftovers and that is disappointing! I did put a bit of parmesan cheese in mine because I like the taste! Thank you for sharing such a great taste with all of us.
adding pimentos, a dash of celery seed and grated parmesan cheese on top enhances the flavor and presentation. we substitute a mix of monterey jack and asiago instead of the pepper jack.
Great dip! Made it as written. Thanks for the recipe.
This was a fantastic base for what I was looking for. I had slightly different types of cheese but used the same porportions. Also didn’t have sour cream so used 1/2 C half-and-half and added minced red peppers for color.
Just saw this recipe and will be making it for work pot luck:) very excited to see how it turns out!!
Hi, I was wondering if I sub Greek yogurt for the mayo, should I still use the same amount of sour cream. I love your recipes.
Thanks,
Yolanda
Yes, you can still keep the same amount of sour cream.
Can i use fresh artichokes instead of canned ones?
Yes!
I am mayo phobic. Can I sub non fat plain yogurt?
Yes!
Can leftovers be frozen? If not how long would you keep the leftovers before being afraid to eat them?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
I froze it unbaked and thawed it the day before and baked it 20 minutes covered took the foil off and baked 20 more minutes. Came out great!!
Made this dip last evening. Because we were only serving two people, we had to cut the recipe in half as a side dish for. The only problem I had with this recipe after having made it, I think it needs more fontina- at least probably 30% more within the dish and still keep the fontina topping. The body was just a little runny and with more fontina it would have been really good, firm up, and something I could serve to guests. The cast iron makes a really nice presentation btw, I would recommend anyone making the recipe, use it, not to mention it keeps the dish hot while serving a table of guests. Thanks for the recipe!
This was delish! Made it exactly as written. Put it in a fondue pot to keep warm and served with plain Pita Chips. It will definitely be served again. Thank you!!
I made this dip with leftover crab from Red Lobster. It was sooo good! I used Italian blend instead of pepper jack and I sprinkled Parmesan and parsley on top as well. I’ll definitely be keeping this recipe! Thank you!
Does this recipe work just as well in a crock pot?
Katrina, please understand that it is very difficult to give exact conversion information to translate a traditional stovetop recipe to the slow cooker method without further recipe testing. I recommend using your best judgement to convert this recipe to utilize a slow cooker.
Okay. Thanks for your advice!
Is the lump crab meat something fresh that I will be looking for in the seafood section of the grocery store, such as behind the counter? In addition, can you find fontina cheese only at certain stores?
It’s really up to you if you want to purchase fresh crab meat. You can also use canned lump crab meat, which is a lot cheaper. Fontina should also be available in all grocery stores.
What would the bake time be if I used the same little skillets you did?
I recommend reducing baking time by about 3-4 minutes.
This looks divine! Do you know where I can get lump crab meat? Thank you!
They should be available at your local grocery store in the seafood section.
Costco