Hot Crab and Artichoke Dip is an easy appetizer to throw together. Find out the tricks to take it over the top!
While I may not be a die-hard football fan, my heart is with the Packers, as it's a nostalgic connection to my Wisconsin roots and keeps those traditions alive in my East Coast life. Regardless of the game's outcome, the one thing I've always loved, is the food that goes hand in hand with a rowdy football party.
Appetizers are the type of fun food that I just can't resist making or eating. They're such a fun way to have a meal or entertain; you can make so many different types and, for the most part, they're incredibly easy to throw together.
For a game day dip I love to throw together this Hot Crab and Artichoke Dip and some Crispy Baked Buffalo Wings. Nothing too out-of-the-box or fancy, just a couple of easy appetizers that everyone would enjoy.
About This Hot Crab and Artichoke Dip Recipe
There's a local restaurant I frequent that serves their own Crab and Artichoke Dip. Every time I go, I always gravitate toward it (I'm a sucker for hot, cheesy & gooey everything). It's an okay dip, always satisfies my cheesy, gooey cravings, but it's never been knock-your-socks-off delicious.
I decided there are two reasons for this: one, the bread they serve for dipping isn't toasted, it's just a soft, simple bread. Something as gooey as Crab and Artichoke Dip needs a crunchy texture to contrast the creaminess. Two, there's simply not enough crab. There's a reason it's called "Crab and Artichoke Dip" and not simply "Artichoke Dip".
And I don't just want crab, I want a nice chunk of tender crab in every bite.
I add an entire pound of jumbo lump crab which, I'll admit, is a lot of crab. You could easily cut that down by a quarter and still have plenty of crab to go around. The secret isn't how much crab you add; it's taking gentle care of the crab you've got.
My recipe fixes those two issues quite nicely, if I do say so myself.
Artichoke Crab Dip Ingredient Notes
Jumbo Lump Crab Meat - I opt for fully cooked jumbo lump crab meat (or colossal!) in this recipe, its large chunks really make this dip shine. Smaller types of crab meat can be used, if you prefer and you'll save some money too. Regular lump crab meat (not the same as jumbo) is the next best thing, the chunks are smaller but the flavor is comparable. Backfin, crab leg, special, or claw meat come in smaller chunks but still have good flavor. Fresh crab meat is always a delicious choice-just ensure it's fully cooked before using it in the dip. Alaskan King crab meat or Maryland Blue Crab meat are always excellent choices but use any jumbo lump crab meat that you prefer or is available near you.
Artichoke Hearts - Use whole or quartered artichokes hearts, the only difference being it is just easier to chop quartered hearts. You could use fresh cooked artichoke hearts if you have them.
Cheese - Use any white, light-flavored cheeses that won't overpower the crab. I use a combination of mozzarella, parmesan (or Parmigiano Reggiano), fontina and asiago. Optionally, for an extra bit of freshness, shred your own cheese from a block of cheese.
Worcestershire Sauce - This not so secret ingredient really adds to the flavor.
Tips & Variations
Crab Layer - Instead of gently mixing the crab into the dip - and risking it breaking up into smaller pieces - I layer it into the middle so that there's one solid crab layer baked into the middle of the creamy dip layers. It all bakes together and you can't tell that there are layers, but it keeps the crab in happy crab chunks, not little flakes that can get lost in a sea of dip.
Crostini - To make the crostini, just slice a baguette, place it on a baking sheet, brush with olive oil and sprinkle with salt. Then just toss them in the oven next to the dip during the last 10-15 minutes of baking. You'll love the crunchy contrast to the creamy Crab and Artichoke Dip and it's worth the small amount of extra effort.
Head over here for more great game day recipes!
Hot & Cheesy Crab and Artichoke Dip
A combination of two favorite dips!
Ingredients
- 1 8- oz package cream cheese, softened
- ½ cup sour cream
- ½ cup mayo
- A few dashes Worcestershire sauce
- 1 ½ - 2 cups shredded cheese, white, light-flavored cheeses (see notes)
- 1 14- oz can artichoke hearts, drained and coarsely chopped
- Squeeze of fresh lemon juice, to taste (from a wedge about ⅛ of a lemon)
- Kosher salt and white pepper, to taste
- 1 lb. (16 oz.) jumbo-lump crab meat (use a little less if you prefer)
- Sliced green onions or chives, for garnish
Instructions
- Preheat oven to 400°F.
- In a medium-sized mixing bowl, stir together cream cheese, sour cream, mayo and Worcestershire until thoroughly combined. Stir in cheese and artichokes. Season to taste with kosher salt, pepper and lemon juice.
- Spray a baking dish or small cast iron pan with cooking spray. Spread half the dip mixture into pan, gently top with crab, then spoon the remaining dip onto crab so it's completely covered.
- Bake for 25-30 minutes or until bubbling hot and starting to lightly brown. Serve immediately (careful, it will be VERY hot) with crunchy crostini or bread slices.
Notes
Be sure to use white, light-flavored cheeses that won't overpower the crab. I use a combination of mozzarella (1 cup) and ¼ cup each of parmesan (or Parmigiano Reggiano), fontina and asiago.
Take care not to break up the lumps of crab.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 452Total Fat: 38gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 103mgSodium: 726mgCarbohydrates: 12gFiber: 3gSugar: 3gProtein: 17g
This data was provided and calculated by Nutritionix.
More crab recipes:
- Crab Stuffed Mushrooms
- Roasted Red Pepper Soup with Fresh Crab
- Tarragon Lemon Salad with Fresh Crab & Avocado
- Imitation Crab Ceviche
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- Cucumber and Pineapple Salad with Hot Honey - July 23, 2025
- The Best Smoked Baked Beans with Bacon & Chipotle - July 9, 2025
Numaira says
Hi. Made this for New Year’s Eve and doubled the recipe. Sooo good. But I have so much leftover. Is there anyway I can repurpose this? Like use this to make another dish??? No body wants to eat the dip after eating it for 2 days straight.
Maggie says
I can't wait to make this for our holiday party! Question about yield: This says it makes 8 servings. Does that mean 8 crostinis, or several crostinis each to satiate 8 people? It seems like it would make a lot more individual appetizers than 8. I feel like I could toast a whole baguette (sliced obviously) and serve it with this.
Kristy Bernardo says
Several crostinis to satiate 8 people. 🙂
Lisa says
Wow I wish I had found this years ago. My sis and I used to go to a place in Jax beach and have a dip like this. We loved it so I am so going to have to make this for us to share one day soon.
Leslie Z says
Does it call for 2 lbs. of crab ("l lb. 16 oz." states recipe) of crab or just one pound?
Kristy Bernardo says
Just one pound
Bernie - A Gouda Life says
Made this today for Easter. Such a hit - the family loved! Easy to follow recipe. Will be made on repeat at my house.
DeAnn says
Can you use a crockpot inside of oven?
Kristy Bernardo says
I'm sure that would be fine!
Elizabeth says
Trying it out tonight for New Year’s Eve seafood feast! Question - if I use frozen artichoke hearts instead of canned, should I steam them in a bag first or just chopp it up raw and add to the mixture?
Kristy Bernardo says
Hi Elizabeth! I know I answered you via email but want to post it here, too, in case others have the same question. Yes to steaming them a bit first. They don't need to be hot but should be thawed completely. Cheers 🙂
Debra says
Can you make it a day before.
Kristy Bernardo says
Yep, no problem. I'd just mix it up and pop it in the fridge, then bake it right before serving. It might take slightly longer to bake since it's going in cold but I'd guess only about 5 minutes or so. Hope you enjoy and Merry Christmas!
Jerry says
Looks amazing! This is one of my favorite dips, and I'll be giving yours a try.
Kristy Bernardo says
Thanks so much, Jerry!
Renée ♥ The Good Hearted Woman says
Oh, Kristy. Not fair, not fair. This looks absolutely decadent, in all the right ways. I'm totally with you about appetizers, too - they are such a great way to feed a group. We are hosting the Superbowl party this year, and I've already added this to the menu. (Then maybe I won't eat all of it myself.)
Kristy Bernardo says
haha, you're making me laugh 🙂 Thanks, Renee, I truly hope you enjoy it and the game, too!
Susan@LunaCafe says
LOVE anything hot, rich, cheesy, and gooey. Like THIS! So fun to eat and so satisfying. And the crab here makes it a luxurious, special occasion dish as well.
Kristy Bernardo says
Thanks so much, Susan!
Melanie | Melanie Makes says
After living in Madison for 7 years, it's hard not to cheer for the Packers when they're in the playoffs and my Bears aren't. What an absolutely thrilling game. Wish I would've had some of your dip to enjoy at the same time!
Kristy Bernardo says
Oh, I love Madtown! Great place to live. Have a great day, Melanie!
Christie says
I think I just found what I am making for Ladies night this friday! They will love this dip.
Kristy Bernardo says
That's great! Thanks, Christie 🙂
Renee@ Two in the Kitchen says
This crab dip is calling my name! I am SOOOO putting it on my menu for the Super Bowl! Pinned!! 🙂
Kristy Bernardo says
Awesome and thank you!
Sues says
I'm not a huge football fan either, but I'm pretty excited the Patriots made it to the Super Bowl! I may have to make this for my little gathering... It looks so delicious!
Kristy Bernardo says
In that case, congrats! I hope they win for you 🙂