Description
Warm Crab and Artichoke Dip is the ultimate comfort food that transforms any gathering into a memorable experience. This decadent appetizer features a creamy blend of lump crab meat, artichokes, and a mix of cheeses, baked to bubbly perfection.
Ingredients
Scale
- 16 ounces block-style cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 – 1/2 cup sour cream
- 2 teaspoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 2–3 cloves garlic, minced
- hot sauce, to taste
- 1/2 cup grated Parmigiano Reggiano
- 3/4 cup shredded Monterey Jack cheese, divided
- 3/4 cup shredded sharp cheddar cheese, divided
- 1/2 cup thinly-sliced scallions
- 2 cups coarsely chopped artichoke hearts
- 1 pound lump crabmeat
- kosher salt and freshly-ground black pepper, to taste
- chopped flat-leaf parsley, for garnish
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
- In a mixing bowl, beat together cream cheese, mayonnaise, sour cream, Dijon mustard, Worcestershire sauce, lemon juice, garlic, hot sauce (if using), and Parmigiano Reggiano until smooth.
- Gently fold in half of the Monterey Jack and cheddar cheeses along with scallions, artichokes, crab meat, salt, and pepper.
- Transfer to the baking dish and sprinkle with remaining cheese.
- Bake for 25-30 minutes until bubbly; optional broil for golden top.
- Garnish with parsley before serving warm.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of dip (approx. 120g)
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 90mg