Hot Crab and Artichoke Dip

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!

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Hot & Cheesy Crab and Artichoke Dip

Yield: 8

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

A combination of two favorite dips!

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Ingredients

• 1 8- oz package cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayo
• A few dashes Worcestershire sauce
• 1 1/2 - 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 1/8 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

1. Preheat oven to 400°F.
2. 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.
3. 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.
4. 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 1/4 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: 1
Amount 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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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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