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This rich and creamy crab artichoke dip brings together the indulgence of hot crab dip and the beloved spinach and artichoke style without the spinach. It’s an ideal appetizer for game days or any gathering where you want to impress with minimal effort. The dip braises in the oven until luscious and bubbly while you relax, making it as easy to prepare as it is irresistible.
I first made this for a Super Bowl party and it disappeared faster than I expected. Since then, it’s become my go-to for weekend get-togethers because everyone loves the creamy, cheesy mix accented by sweet crab.
Ingredients
- Cream cheese: softens into the base for creaminess—be sure it is room temperature for easy mixing
- Mayonnaise: adds richness and smooth texture, choose a good quality one for best flavor
- Monterey Jack cheese: provides meltability and a mild yet tangy cheese note shredded works best for melting evenly
- Parmesan cheese: gives a salty, nutty kick, freshly grated pulls the best flavor
- Artichoke hearts: bring a subtle briny sweetness and texture contrast drain well to avoid watery dip
- Fresh garlic: lends punch and depth freshly minced is much preferred over jarred paste
- Lump crabmeat: is the star of the dish canned is recommended for convenience and consistency but drain and check carefully for shells
- Green onions: add freshness and brightness, slice thinly to mix well
- Worcestershire sauce: deepens the overall flavor profile with umami richness
- Kosher salt and freshly ground black pepper: to taste
- Fresh parsley: for a bright herbaceous garnish
- For Garlicky Crostini:
- Baguette slices: toasted until crisp make a perfect vehicle for the dip
- Extra-virgin olive oil: for brushing adds flavor and crispness to the bread
- Whole garlic clove: to rub over the warm crostini infuses gentle garlic aroma and flavor
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 425 degrees Fahrenheit. This high heat ensures the dip bubbles up and forms a golden crust on top.
- Mix the Dip Ingredients:
- In a large mixing bowl, combine the softened cream cheese and mayonnaise until smooth for a creamy base. Stir in one cup of shredded Monterey Jack and all of the Parmesan cheese. Add in the finely chopped artichoke hearts, minced garlic, well-drained crabmeat, thinly sliced green onions, Worcestershire sauce, and season generously with kosher salt and freshly ground black pepper. Mixing these together evenly distributes the flavors and texture.
- Transfer and Bake:
- Spoon the mixture into an oven-safe 10 or 12-inch skillet. Evenly sprinkle the remaining half cup of Monterey Jack cheese over the top. Place the skillet in the oven and bake for 15 to 20 minutes until the cheese on top is melted, bubbly, and golden. The baking melds flavors and creates a luscious, inviting dip.
- Prepare the Garlicky Crostini:
- While the dip bakes, lay baguette slices on a baking sheet. Drizzle with olive oil and season with kosher salt. Bake at 350 degrees Fahrenheit for about 10 minutes or until the bread is golden and crisp. Right out of the oven, rub the top cut side of a garlic clove all over the warm crostini so the oils soak into the bread giving a subtle garlicky kick.
- Garnish and Serve:
- Remove the dip from the oven and sprinkle with freshly chopped parsley for color and freshness. Serve immediately with the warm garlicky crostini or your favorite dippers.
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My favorite ingredient has to be the lump crabmeat. It adds a sweet, delicate seafood note that elevates this dip beyond your usual party offering. One time I made this for a family reunion, and several relatives asked for the recipe, which feels like a huge compliment because crab dip is something people usually only indulge in at restaurants.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave to maintain its creamy texture without drying out.
Ingredient Substitutions
Cream cheese can be swapped for Neufchâtel for a lower-fat option though it may be less creamy. Mayonnaise can be replaced with Greek yogurt for a tangier taste and fewer calories. If lump crab is unavailable, backfin or claw meat can be used without major changes in flavor.
Serving Suggestions
Pair this dip with crunchy vegetable sticks such as carrots, celery, or bell peppers for a fresh counterpoint. It also goes wonderfully alongside your favorite chips, crackers, or even as a spread on toasted baguette slices at brunch or cocktail parties.
Pro Tips
- Make sure to drain the canned crab expertly to avoid excess water that can dilute the dip.
- Avoid breaking up the lump crab meat too much when picking out shells; intact lumps create a better texture.
- Don’t skip rubbing the garlic on the crostini warm from the oven—it brings a subtle but memorable flavor that everyone will love.
Common Recipe Questions
- → What type of crab works best for this dip?
Canned lump crab is recommended for ease and consistent flavor. If unavailable, claw or backfin meat can also be used. Be sure to drain and check for any shell pieces to maintain a smooth texture.
- → Can fresh crab be used instead?
While fresh crab adds a delicate flavor, canned lump crab is preferred here for convenience and to avoid excess moisture, which can affect the dip's consistency.
- → What bread pairs well with this dip?
Garlicky crostini made from sliced baguette is ideal for dipping, providing a crunchy, flavorful base. Toasted breads or plain crackers also work beautifully.
- → How long should the dip be baked?
Bake the dip at 425°F for 15 to 20 minutes until it's golden and bubbly for the best texture and flavor development.
- → Can I prepare this dip ahead of time?
Yes. Assemble the mixture and refrigerate it, then bake just before serving to ensure it's warm and perfectly bubbly.
- → What alternatives can be served as dippers?
Crisp vegetables such as celery, bell peppers, or carrots offer a fresh, crunchy contrast that complements the creamy dip well.