With Christmas and New Years approaching, we’re all trying to think of what to bring to the parties and potlucks. If you’re hosting the party this year, make this crab and artichoke dip. You can make the dip the night before, that way all you have to do is pop it in the oven the day of the party. This dip is packed with so much flavor and a loads of cheese. Most people use artichoke hearts, I personally prefer to use artichoke bottoms because hearts have a leafy texture to it. But if that doesn’t bother you, you can definitely use artichoke hearts. A great way to serve this dip is with some toasted slices of French bread, or to make life easier, pita chips taste wonderful as well.
Looking for more cheesy dips using artichokes, try our spinach jalapeno artichoke dip!
Ingredients:
1 (14 oz) can artichoke bottoms
4-5 green onions
2 (8 oz) packages 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
1 cup Monterey Jack cheese, shredded
1 cup cheddar cheese, shredded
Instructions:
1. Chop the artichoke bottoms into small pieces. Then slice the green onion.
2. In a bowl, blend cream cheese, mayonnaise, sour cream, and Dijon mustard using an electric mixer.
3 mix in the Worcestershire sauce, pressed garlic, black pepper, and salt.
4. Then add in the chopped artichoke, green onion, and crab meat. Blend just to combine.
5. Mix in shredded fontina, Monterey Jack, and cheddar cheese. Then transfer to an oven-safe baking dish coated with nonstick spray.
6. Shred a little bit of each cheese and sprinkle over the top of the crab dip.
7. Bake at 425 degrees Fahrenheit for 20-25 minutes.
Crab Artichoke Dip
Print Pin RateIngredients
- 1 14 oz can artichoke bottoms
- 4-5 green onions
- 2 8 oz packages 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
- 1 cup Monterey Jack cheese shredded
- 1 cup cheddar cheese shredded
Instructions
- Chop the artichoke bottoms into small pieces. Then slice the green onion.
- In a bowl, blend cream cheese, mayonnaise, sour cream, and Dijon mustard using an electric mixer.
- mix in the Worcestershire sauce, pressed garlic, black pepper, and salt.
- Then add in the chopped artichoke, green onion, and crab meat. Blend just to combine.
- Mix in shredded fontina, Monterey Jack, and cheddar cheese. Then transfer to an oven safe baking dish coated with nonstick spray.
- Shred a little bit of each cheese and sprinkle over the top of the crab dip.
- Bake at 425 degrees Fahrenheit for 20-25 minutes.
simplyhomecooked
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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.