Cheesy Crab and Artichoke Dip
Cheesy Crab and Artichoke Dip is THE ultimate dip recipe to make for any holiday, party, or game day celebration.
Bubbling hot cheesy goodness with lots of crab?!
I guess it really doesn’t have to be a special occasion considering this was our Saturday night dinner, but it is an extra special dip.
At my son’s flag football game my friend asked what was for dinner at our house.
I felt a little weird saying cheesy crab dip đŸ˜‰
Everything you see here is what goes in the dip.
How to make Cheesy Crab and Artichoke Dip
First a block of cream cheese (at room temp), sour cream, mayo, lemon juice, worcestershire sauce, Tabasco sauce, and Old Bay seasoning all go into a bowl.
Beat with with a hand mixer for a minute or until it’s smooth.
Then add in shredded parmesan cheese, Monterey Jack cheese, a can of artichokes, chives, and three cans of jumbo lump crab meat.
Save some of the cheese and chives to garnish the top.
Mix this together with a spoon.
And put it in a baking dish or cast iron skillet.
Sprinkle the cheese over top that you saved from earlier.
Baking the Cheesy Crab and Artichoke Dip
And into a 400 degree oven for 25 minutes.
A little more chives go over top and your dip is ready to be devoured!
I served ours with Fritos Scoops and also some crostini that I made from a loaf of french bread.
YUM!
More recipes you might like similar ro Cheesy Crab and Artichoke Dip…
Spicy Crab Sushi Stacks
Air Fryer Crab Cakes
Slow Cooker Caramelized Onion and Bacon Dip
Cranberry Jelly and Goat Cheese Dip
Spicy Korean Chicken Sliders
Follow me on:
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Cheesy Crab and Artichoke Dip
Cheesy Crab and Artichoke Dip is served hot with either crostini or chips for dipping, full of cheesy goodness and crab!
Ingredients
- 8 oz cream cheese room temp
- 1/2 cup sour cream
- 1/2 cup mayo
- 2 1/2 Tbsps Old Bay seasoning
- 2 Tbsps worcestershire sauce
- 2 Tbsps lemon juice
- 10 to 20 dashes Tabasco (depending on spice preference)
- 1/4 cup chopped chives
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded parmesan cheese
- 1 14 oz can artichoke hearts drained and chopped
- 1 pound crab meat (I used canned) drained well
Instructions
-
Put the cream cheese, sour cream, mayo, Old Bay, worcestershire sauce, lemon juice, and Tabasco sauce in a large bowl. Mix with a hand mixer until evenly combined.
-
Add the chives, both cheeses (save some chives and cheese to garnish the top), chopped artichokes, and crab to the bowl. Stir until evenly combined with a spoon.
-
Transfer to a cast iron skillet or baking dish, add the remaining cheese over top. Bake in a 400 degree oven for 25 minutes.
-
Garnish with more chives. Serve with crostini, crackers, or chips.
My new cookbook is now available, check it out HERE!
One Comment
Pingback: