This Crab Artichoke Dip is bursting with flavor in every cheesy bite. The mix of three kinds of cheese with mouth-watering crab, tasty artichokes, and the perfect complement of seasonings will have everyone coming back for more.
And if you are in need of a few more appetizers to add to your table, try these Smoked Salmon Cucumber apps and this 7 Layer Taco Dip, too.
Table Of Contents
Recipe Details
I love this Crab Artichoke Dip because it’s great for entertaining and easy to make. This dip is a party favorite and your guests will love it.
- TASTE: This Crab Artichoke dip is packed with so much flavor and loads of cheese. It’s rich and delicious with tasty crab and artichoke pieces throughout.
- TEXTURE: This dip is smooth and creamy with lots of gooey cheese. The chunks of artichoke and crab add great flavor.
- TIME: This recipe takes about 30 minutes.
- EASE: This dish is really easy to make. Just follow my step-by-step instructions for a perfect dip to serve to friends and family.
What You’ll Need
Ingredient Notes
- Dijon mustard- For a little extra tangy flavor.
- Cheeses- Fontina, Monterey Jack, and Cheddar cheeses gives this dip its gooey texture.
- Worcestershire sauce– This has a lot of umami flavor, alternating between sweet, salty, sour, and tangy.
- Garlic cloves- For a strong pungent flavor that complements the others.
- Artichokes- We’ll be using canned artichoke bottoms for this recipe.
- Crab meat– Use real crab meat, no imitation, please. You want the texture of the crab meat for this dip.
Add-ins and Substitutions
- Top it with breadcrumbs- Bake some breadcrumbs on top for a little added crunch to this creamy dip.
- Add other seasonings- Try this recipe with onion powder, Old Bay seasoning, paprika, or garlic powder.
- Make it spicy- Add some cayenne pepper, hot sauce, jalapenos, or Sriracha to the dip for a spicy flavor.
- Substitute other cheeses- You can also make this Crab Artichoke Dip with mozzarella, Parmesan, or havarti cheese.
How to Make Crab Artichoke Dip
- Chop and slice. Chop the artichoke bottoms into small pieces. Then, slice the green onions.
- Blend wet ingredients. In a bowl, blend the cream cheese, sour cream, Dijon mustard, and mayonnaise using an electric mixer.
- Mix in the seasonings. Add in the Worcestershire sauce, pressed garlic, black pepper, and salt. Mix well.
- Add in the main ingredients. Then, add in the chopped artichoke, green onion, and crab meat. Blend just enough to combine.
- Add the cheeses. Mix in the shredded Monterey jack, fontina, and cheddar cheeses. Then, transfer the dip to an oven-safe baking dish coated with nonstick spray.
- Sprinkle cheese on top. Shred a little bit of each cheese and sprinkle it over the top of the crab dip.
- Bake. Bake at 350 degrees Fahrenheit for about 20 minutes. Serve warm.
Pro Tip: You can broil the dip for a few minutes at the end of the cook time to get a nice golden brown, bubbling layer of cheese on top.
Recipe Tips
- Slice the artichoke small- Since you will likely be eating this with chips, you don’t want the artichoke pieces too big for the chip to hold.
- Soften the cream cheese- Cream cheese will blend better if it’s been softened to room temperature. This way you avoid any clumps in your dip.
- Mix thoroughly- You really want to get a good mix of everything throughout the dip, so make sure to combine all the ingredients well.
- Add cheese on top- Make sure to add some cheese on top of the Crab Artichoke Dip so you get a gooey, golden brown layer on top.
FAQs
Yes, you can! Place this Crab Artichoke Dip in an airtight container or ziplock freezer bag once it has fully cooled. If you are using a bag, lay it flat until it is frozen, then store it vertically to save room in your freezer. Your dip will last for up to 3 months in the freezer.
Crab Artichoke Dip can get greasy if it’s cooked for too long at too high of a temperature. To avoid this, only bake it for 20 minutes at 350 degrees Fahrenheit.
Serving Suggestions
This Crab Artichoke Dip is the perfect thing to serve to guests. It works well with lots of other appetizers and sides.
- Breads: Dip into this dish with chips, crackers, pita chips, or bread, like this Rustic Bread (overnight), Copycat Pizza Hut Breadsticks, or Focaccia Bread.
- Appetizers: Serve it alongside Mushroom Puff Pastry Appetizers, Smoked Salmon Cucumber Appetizer (VIDEO), Hot Artichoke Dip, or Pretzel Cheese Dip.
- Chicken: Serve it with Smoked Chicken Wings, Baked Chicken Drumsticks, Air Fryer Chicken Thighs, or BBQ Chicken Wings.
- Vegetables: Enjoy raw or cooked veggies with this dip, such as Crispy Air Fryer Broccoli, Sauteed Garlic Asparagus, Air Fryer Brussels Sprouts, or Air Fryer Green Beans.
Make This Recipe in Advance
Make ahead: Since this dip stores really well in the fridge and freezer, go ahead and make it a day or so ahead of time. Just cover the bowl and keep it refrigerated until you’re ready to warm and serve.
Storing: You can keep this Crab Artichoke Dip in the refrigerator for 4-5 days. Just cover it or pour it into a ziplock bag for storage. To reheat, bake your crab dip at 350˚ for 40 minutes or until warm. If it was frozen, thaw it in the refrigerator overnight, or you can defrost it in the microwave first.
Freeze: To freeze this dip, place it in an airtight container or freezer ziplock bag once it has cooled. You can keep it frozen for up to 3 months.
More Delicious Dips!
Full Recipe Instructions
Crab Artichoke Dip
Equipment
Ingredients
- 14 oz artichoke bottoms canned
- 4-5 green onions
- 16 oz cream cheese softened
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 1 tsp dijon mustard
- 2 tsp Worcestershire sauce
- 2 garlic cloves pressed
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 lb. real crab meat not imitation crab
- 1 cup fontina cheese shredded + more for the top
- 1 cup Monterey Jack cheese shredded + more for the top
- 1 cup cheddar cheese shredded + more for the top
Instructions
- Chop the artichoke bottoms into small pieces. Then slice the green onion.
- In a bowl, combine room-temperature cream cheese, mayonnaise, sour cream, and Dijon mustard with an electric hand mixer.
- Now mix in the Worcestershire sauce, pressed garlic, black pepper, and salt.
- Then add in the chopped artichoke bottoms, green onion, and crab meat. Mix just to combine.
- Mix in 1 cup shredded fontina, 1 cup Monterey Jack, and 1 cup cheddar cheese. Then transfer to an oven-safe baking dish coated with nonstick spray or butter. I used an 11-inch oval casserole dish.
- Shred a little extra of each cheese and sprinkle over the top of the crab dip. Add as much or as little cheese on top as you wish.
- Bake at 350 degrees Fahrenheit for about 20 minutes.
Notes
- Slice the artichoke small- Since you will likely be eating this with chips, you don’t want the artichoke pieces too big for the chip to hold.
- Soften the cream cheese- Cream cheese will blend better if it’s been softened to room temperature. This way you avoid any clumps in your dip.
- Mix thoroughly- You really want to get a good mix of everything throughout the dip, so make sure to combine all the ingredients well.
- Add cheese on top- Make sure to add some cheese on top of the Crab Artichoke Dip so you get a gooey, golden brown layer on top.
Nutrition
This post was originally published on December 9, 2015, but it has been tweaked a little bit since then.
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Sherman Dalen says
I agree with you
Anna says
Whats the difference between artichoke bottoms and getting regular artichoke (canned)?
simplyhomecooked says
Hi Anna, artichoke hearts are the more well known part of the artichoke. They have a slight leafy texture to them. Artichoke bottoms on the other hand, have a softer, fleshy texture, which makes them more suitable the dip. (that’s just my opinion).
Katy | Her Cup of Joy says
This looks so good! I bet it tastes amazing with all of the ingredients. I haven’t tried artichoke bottoms before but I bet it would be awesome in this dip, I love artichoke hearts but have a lot of friends that would probably not want to eat them lol.
simplyhomecooked says
Thank you Katy! 🙂 Artichokes are one of those foods you either love or hate lol.