Crab and Artichoke Dip Recipe

scooping out some gooey, creamy and cheesy crab and artichoke dip.

5 from 1 vote

A crowd-pleasing, oven-baked cheesy artichoke dip that’s rich, creamy, and perfect for parties or cozy nights in. This crab and artichoke dip combines sweet lump crab meat with tender artichoke hearts and a blend of easy to melt cheeses, finished with a buttery cracker crumb topping for a golden, irresistible finish. It's easy to prep ahead and ready in just 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, party food, Snack

Cuisine: American

Servings: (Makes about 1.5 quart baking dish)

Calories: 559kcal

Author: Lyuba Brooke

Ingredients

8 oz cream cheese softened
1/4 cup sour cream
1/2 cup mayonnaise
2 tsp Dijon mustard
2 tsp Worcestershire sauce
Salt
4 oz Monterrey Jack cheese
4 oz Mozzarella cheese
6 oz lump crab meat
14 oz baby artichoke hearts canned, drained well and gently squeezed

Topping:

1/2 cup Ritz cracker crumbs (10-12 pulsed crackers)
2 Tbsp butter melted

US Customary - Metric

Instructions

Preheat oven to 350℉ and lightly grease a baking dish. (I.5 or 2 quart baking dish will be fine.)
Combine cream cheese, mayo, sour cream, Dijon mustard, Worcestershire sauce, and salt in a mixing bowl. Beat with electric mixer until all combined and smooth.
Stir in shredded Monterrey Jack cheese and mozzarella cheese until evenly incorporated.
Use your hands to sift through lump crab meat to make sure there are no shell pieces. Drain and squeeze artichoke hearts. Dice artichoke hearts.
Add crab meat and diced artichoke hearts to the cheese mixture and mix until evenly incorporated.
Spread dip mixture in the baking dish evenly.
For crumb topping: pulse Ritz crackers in a blender until it's just crumbs. Mix crackers with melted butter evenly.
Spread crumb topping all over the top of dip.
Bake for 20 minutes, until bubbly around the edges and golden on top.

Notes

Use real crab meat for best flavor. Lump or claw crab works well just be sure to carefully check for shells and fold it in last to keep the pieces intact.

Drain the artichokes very well. Excess liquid can make the dip watery. Give them a gentle squeeze before mixing.

Freshly grated cheese melts better. Pre-shredded cheese contains anti-caking agents that can affect the dip’s creaminess.

Make-ahead friendly. Assemble the dip up to a day in advance, cover tightly, and refrigerate. Add the topping just before baking.

Serving tip. This dip is best served warm and pairs well with crackers, toasted baguette slices, or fresh vegetables.

Reheating leftovers. Reheat gently in the oven at 325F or microwave in 45 second increments until warmed through, stirring if needed in between.

Nutrition