This Crab Artichoke Dip is bursting with flavor in every cheesy bite. The mix of three cheeses with mouth-watering crab, tasty artichokes, and the perfect complement of seasonings will have everyone coming back for more.
1cupMonterey Jack cheeseshredded + more for the top
1cupcheddar cheeseshredded + 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.