There's something delicious that happens when you combine crab and artichokes together. This makes a delicious Baked Crab and Artichoke Dip. Served hot and cheesy, you won't believe how tasty and easy it is to make!
Why You'll Love This Recipe
- Perfect for any occasion - whether game night, movie night or as an appetizer for a fancy dinner
- Fast Prep Time - only take minutes to prepare plus baking time
- Fancy and easy - impressive presentation with a golden crust is easy to make, and tastes fancy with the addition of crab
Ingredients You'll Need
- Sour Cream
- Mayo
- Cream Cheese
- Cans of Crab Meat - or can use cooked crab meat
- Artichoke Hearts - usually sold in small glass jars
- Cheese - Mozzarella/Cheddar Cheese and Parmesan
- Worcestershire Sauce
- Aromatics - Garlic and Green Onions
- Fresh Parsley - for garnish
What are Artichokes?
Artichokes are a vegetable that's part of the thistle family. It's easiest to buy Artichoke Hearts which are sold in glass jars, pickled in a brine or marinated in oil. Either one is fine to use, remember to drain them from their liquid.
How to Make Crab and Artichoke Dip
This Cheesy Warm Crab and Artichoke Dip is really easy to make, and surprisingly quick. You can whip this up in about half an hour, including baking time. It's meant to be served as a hot crab dip, so it's best to time it to serve hot before serving.
- Heat - preheat oven to 400°F/200°C.
- Prepare - drain the artichokes and chop them into small bite size pieces.
- Combine - mix all the ingredients together in a bowl except the parmesan cheese for the topping.
- Baking Dish - put the crab cheese mixture into an oven proof serving dish, and top with the grated parmesan cheese.
- Bake - cook for 20-25 minutes until bubbly and golden. Serve with a sliced baguette or crackers.
Serving Suggestions
- Baguette - sliced French baguette or sour dough loaf is perfect to serve
- Crackers and Veggies - the perfect accompaniment to hot dip
- Tortilla Chips - add a great crunch
- Bread Sticks - looks great for presentations and makes eating fun
- Endive Leaves - a fancier way to serve, with the flavor of endives contrasting the richness of the dip
- Rice Crackers - a great gluten free variation
- Bread Bowl - after baking, allow to slightly cool before carefully placing into a small bread bowl, like Spinach Dip
Recipe Tips and Variations
- Skip the Cream Cheese - substitute with an extra ½ cup of mayo and ½ cup of sour cream
- Hot Seafood Dip - add cooked shrimp or double the crab meat to make it extra fancy
- Spinach - mix through spinach before baking, for extra vitamins
- Vegetarian - substitute crab with chopped spinach for a baked Spinach and Artichoke Dip
- Spice it Up - add jalapeños, Sriracha Mayo or a few teaspoons of Cajun or Chipotle Spice
- Fresh Herbs - mix through fresh basil or chives to infuse freshness
- Be Careful - when you take it out of the oven, it's extremely hot, take care not to burn your mouth.
Storage and Re-heating
- Fridge - place leftover dip in an airtight container and keep refrigerated for up to 3 days
- Freezer - not recommended as the texture is unpleasant when thawed
- Re-heating - place in oven and microwave, stir occasionally until heated through
Can I Use Imitation Crab?
This recipe is written for canned crab (or can use real crab in same weight) because of the richer, authentic flavor. You can substitute with imitation crab for a more budget friendly version.
Can I Make This Dip Ahead of Time?
Yes, make the dip right until you need to bake it. Cover with cling wrap and place in the fridge. Bake just before serving for best results.
Appetizers You'll Love
- Air Fryer Twice Baked Potatoes
- Bread Bowl Spinach Dip
- Jalapeno Popper Deviled Eggs
- Blue Cheese Dip for Everything
- Greek Tzatziki Dip
- Cucumber Appetizer Bites
- French Onion Dip Made From Scratch
- Imitation Crab Salad
If you haven't had warm Crab and Artichoke Dip before, it's perfect on a cold night, but we warned, you'll be hooked! A versatile recipe that you can experiment with your favorite variations. Bon Appetit! Приятного аппетита!
Ingredients
- 1 cup sour cream
- 1 cup mayo
- 1 cup cream cheese
- 2 cans canned crab meat drained (6oz or 120g)
- 1 jar artichoke hearts chopped
- 1 cup shredded cheese (packed) mozzarella and cheddar
- ½ cup grated parmesan cheese for topping
- 1 teaspoon Worcestershire sauce
- 1 garlic clove minced
- 3 green onions chopped
- 2 teaspoons fresh parsley chopped
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Drain the artichokes and chop them into small bite size pieces.
- Mix all the ingredients together in a bowl except the parmesan cheese for the topping.
- Put the crab cheese mixture into an oven proof serving dish, and top with the grated parmesan cheese.
- Cook for 20-25 minutes until bubbly and golden. Serve with a sliced baguette or crackers.
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