Crab and Artichoke Dip
This crab and artichoke dip is the definition of a showstopper appetizer. It is rich and creamy with big chunks of real crab meat, savory artichoke hearts, and that gorgeous bubbly golden top you get from the parmesan. I make this every holiday season and it genuinely never lasts more than 10 minutes on the counter. Do not tell anyone how easy it is.
Why You’ll Love This
- Pure party showstopper in under 30 minutes
- Real lump crab makes it genuinely special
- Prep ahead and bake when guests arrive
- Pairs perfectly with baguette, crackers, or chips
Ingredients
- lump crab meat
- artichoke hearts
- cream cheese
- parmesan
- mayonnaise
- garlic
- green onions
How to Make It
Preheat oven to 375F. Drain and chop artichoke hearts. Gently mix cream cheese, mayo, parmesan, garlic, green onions, artichokes, and crab meat together — try not to break up the crab chunks. Season with salt and pepper, transfer to a baking dish, top with more parmesan, and bake 20-25 minutes until bubbly and golden.
What I Use: A beautiful Ceramic Baking Dish goes straight from oven to table.
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Crab and Artichoke Dip
Ingredients
Method
- Beat the cream cheese, mayonnaise, and sour cream until smooth.
- Fold in most of the Parmesan, the artichokes, crab, garlic, lemon juice, and cayenne.
- Spread into a baking dish and top with the remaining Parmesan.
- Bake at 375F for 22 to 25 minutes until bubbly and golden on top.
- Serve warm with crackers, crostini, or bread.
