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.
Crab Artichoke dip
This crab, spinach, and artichoke dip is packed with so much flavor and loads of cheese. It pairs well with just about any cracker, pita chip, or bread like my rustic white bread. And the best part is that you can make it the night before and heat it in the oven the next day.
Looking for more cheesy dips using artichokes? Try our Spinach Jalapeno Artichoke dip!
Ingredients for Crab Artichoke dip
Wet ingredients – Sour cream, Mayonnaise, Cream cheese, and Dijon mustard.
Cheeses – Fontina, Monterey Jack, and Cheddar cheeses.
Seasonings – Worcestershire sauce, Garlic, Salt, and Pepper.
Main ingredients – Artichokes, Crab meat (no imitation please), and Green onion.
How to make this crab spinach artichoke dip
1. Chop and slice. Chop the artichoke bottoms into small pieces. Then, slice the green onions.
2. Blend wet ingredients. In a bowl, blend the cream cheese, sour cream, Dijon mustard, and mayonnaise using an electric mixer.
3 Mix in the seasonings. Add in the Worcestershire sauce, pressed garlic, black pepper, and salt. Mix well.
4. Add in the main ingredients. Then, add in the chopped artichoke, green onion, and crab meat. Blend just enough to combine.
5. 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.
6. Sprinkle cheese on top. Shred a little bit of each cheese and sprinkle it over the top of the crab dip.
7. Bake. Bake at 425 degrees Fahrenheit for 20-25 minutes. Serve warm.
How long does this dip keep
You can keep this artichoke crab dip in the refrigerator for 4-5 days. Just cover it or pour it into a ziplock bag for storage.
Can you freeze crab dip?
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.
How to reheat it
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 (stir often to avoid excessive separation of the cheeses). If necessary, you can add a touch of cream to the dip as it warms to help reincorporate the ingredients.
What to serve with a crab dip
Crab Artichoke Dip
- 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
Chop the veggies
- Chop the artichoke bottoms into small pieces. Then slice the green onion.
Mix everything in a large bowl
- 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 bottoms, 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.
Top with cheese and bake in an oven-safe dish
- 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.
What to serve with crab dip
How to reheat the dipTo 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 (stir often to avoid excessive separation of the cheeses). If necessary, you can add a touch of cream to the dip as it warms to help reincorporate the ingredients.
This post was originally published on December 9, 2015, but it has been tweaked a little bit since then.