Crab and Artichoke Dip
This crowd-pleasing dip comes together in just 10 minutes, and it is baked to absolute cheesy perfection!
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.