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.
Did you make this recipe?
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Do you think I could make this in my mini crockpot?
Sue, this recipe is specifically catered to be made in the oven. I recommend using your best judgment to convert this recipe to utilize a slow cooker.
Thank you for the advice! I think I’ll stick with the oven 🙂
What size cast iron pan did you use? Looks like one of those mini 5″ skillet.
Yes, I used a 5″ skillet.
Not to skimp, but I have some imitation lobster and crab floating around in my fridge. Would I be able to use the imitation versions for this dip?
You can certainly give that a try but I cannot speak for how much this will change the overall taste/texture of the dish. It is best to use the ingredients listed here to obtain the best results possible.
Just wondering if this can be made ahead of time??? I like to try to get cooking mostly done before guests arrive then put in oven
You can certainly make the mixture ahead of time and bake right before serving.
I could eat this with a spoon, Chung-Ah!
Thought you might want to know and object. Someone on Google+ has claimed your photos as her own and posted this whole recipe without credit. Sorry to be the bearer of bad news. https://plus.google.com/111646722566996134842/posts/3fju9Pmu4kM
Only the owner of the material can report her to G+ or I’d have done it for you. What’s the matter with people?!
Thanks so much for letting me know!
Glad she has deleted it now. The nerve. I fear she’ll just keep doing it though. The part that really chapped my hiney? When you mouse over the photos, they were from her Google account and said “Danielle DeLion’s photos.” I’ve got screenshots if you need them.
Does anyone know the nutritional facts especially carbs in this dish?
Erika, feel free to use online resources at your own discretion to obtain nutritional information.
Great news..there are almost zero carbs in this dip! The various cheeses have minimal carbs and the artichoke and crab combined have 30. This recipe serves 8. So roughly 4 carbs per serving. Of course you have to DIP something in it, bread or chips…so that will quickly up that number unless you choose to dip veggies instead. We have it cooking here now..can. not. WAIT. Yum!
Whoa…yum! Even though I love crab and love artichoke….I never thought to combine the two. Has to be amazing!
Have a marvelous Monday!
Hi Chung,
I visit your blog almost daily. Besides your fantastic recipes one of the things I love is how your showcase the food. No fancy props, or dishes just gorgeous photos of the food. They make me want to eat that food right now. Love that.
Crab and artichoke dip is one of my favorites of ALL TIME!! And now I think I’m going to have to make some soon!
I always love a good dip and boy does this look spectacular. Thanks for sharing, can’t wait to try 🙂
Happy Blogging!
Happy Valley Chow
I so wish I wasn’t allergic to crab because this dip looks insane! Love the fontina!
Try doing it with tuna. I’m sure it will still be delicious!
Lobster !
Use the imitation crab. Still delicious!
I live in New Zealand and the only kind of packaged artichoke hearts I can find are the marinated ones. Is that the kind you use in this recipe (which sounds so incredibly amazing!)? If not, how could I adapt the recipe to allow for the marinated flavours? Absolutely love your site and your recipes. They make me homesick for the good ol’ US of A.
It is best to use non-marinated artichoke hearts as I worry that the marinated ones will overpower some of the flavors in this dip. It is also very difficult for me to advise what to adapt and what changes to make as I have never tried using marinated artichoke hearts in this recipe.
You can always rinse them and then let them drain really well or pat them dry with a paper towel thats what I would do. Good luck
I have made this recipe with marinated artichoke hearts, because that’s all I could find. I rinsed them gently and patted dry. the dip was delicious and everyone raved about it.
I would check with your Dr. regarding imitation crab. Although, it is imitation, it has crab flavor that was made, condensed, hydrated from some fish (possibly crab). Good luck.
When I read the header, my friend’s Crab guacamole came to mind, but then I saw the cheese, and read that you bake it, and my mind got even more excited about it all! It looks absolutely divine! x
I want this dip!
So when I got your healthy post yesterday I was cheering you on for always posting healthy stuff that I love ( not that I don’t love a good delve into food sin). Today, I open your post and my mouth waters as I wonder if I really would give my right arm for the whole recipe, a bag of chips and a beer. This looks super…keep on doing exactly as you are.
Omg! This looks damn delicious. So trying this one!!!!,
OMG this looks so insanely good! That fontina gooey factor, I seriously could demolish this whole bowl!!
Your fontina tip saved me! 🙂