Crab Artichoke Dip Recipe
Introduction
This Crab Artichoke Dip is a creamy, cheesy appetizer perfect for gatherings or cozy nights in. Combining tender lump crabmeat with savory artichokes and melty cheeses, it’s baked until golden and bubbly. Serve with garlicky toasted baguette slices for a guaranteed crowd-pleaser.
Ingredients
- 8 oz. block cream cheese, softened
- 1 cup mayonnaise
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 1/2 cup freshly grated Parmesan cheese
- 14 oz. can artichoke hearts, drained and finely chopped
- 2 cloves garlic, minced
- 12 oz. lump crabmeat
- 2 green onions, thinly sliced
- 2 tsp. Worcestershire sauce
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. freshly chopped parsley, for garnish
- 1 baguette, sliced
- Extra-virgin olive oil
- 1 garlic clove, whole, top sliced off
Instructions
- Step 1: Preheat your oven to 425°F (220°C). In a large bowl, combine the softened cream cheese, mayonnaise, 1 cup of Monterey Jack cheese, Parmesan cheese, chopped artichoke hearts, minced garlic, lump crabmeat, sliced green onions, and Worcestershire sauce. Season the mixture generously with kosher salt and freshly ground black pepper, then stir until fully combined.
- Step 2: Transfer the mixture into a 10- or 12-inch oven-safe skillet and evenly sprinkle the remaining 1/2 cup of Monterey Jack cheese on top. Bake in the preheated oven for 15 to 20 minutes, or until the dip is golden brown and bubbling.
- Step 3: While the dip bakes, prepare the garlicky crostini. Preheat the oven to 350°F (175°C). Arrange the sliced baguette on a large baking sheet, drizzle with extra-virgin olive oil, and season lightly with salt. Bake for about 10 minutes or until the bread is golden and toasted.
- Step 4: Right after baking, rub the top of each toasted bread slice with the cut side of the whole garlic clove. This will infuse the crostini with a subtle garlic flavor.
- Step 5: Remove the dip from the oven, garnish with freshly chopped parsley, and serve warm alongside the garlicky crostini.
Tips & Variations
- For a spicier kick, add a pinch of cayenne pepper or some chopped jalapeños to the dip mixture before baking.
- If lump crabmeat is unavailable, canned crab or imitation crab can be used, though the texture and flavor may vary.
- Swap Monterey Jack cheese for mozzarella or a mild cheddar for a different cheese profile.
- To make it easier, prepare the dip mixture ahead of time and refrigerate before baking.
Storage
Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through and bubbly. Crostini are best served fresh but can be kept in an airtight container for a day to retain crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip ahead of time?
Yes, you can prepare the crab artichoke mixture a day in advance and keep it refrigerated. Bake it fresh right before serving for the best texture and flavor.
What can I serve with this dip besides baguette slices?
This dip pairs well with pita chips, tortilla chips, or fresh vegetable sticks like celery and bell peppers for a lighter option.
PrintCrab Artichoke Dip Recipe
This creamy and cheesy Crab Artichoke Dip is a crowd-pleasing appetizer featuring lump crabmeat, artichoke hearts, and a blend of Monterey Jack and Parmesan cheeses baked to golden perfection. Served with garlicky crostini, it’s perfect for parties and gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Dip Ingredients
- 8-oz. block cream cheese, softened
- 1 cup mayonnaise
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 1/2 cup freshly grated Parmesan cheese
- 14-oz. can artichoke hearts, drained and finely chopped
- 2 cloves garlic, minced
- 12 oz. lump crabmeat
- 2 green onions, thinly sliced
- 2 teaspoons Worcestershire sauce
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons freshly chopped parsley, for garnish
Garlicky Crostini
- 1 baguette, sliced
- Extra-virgin olive oil, for drizzling
- Kosher salt, for seasoning
- 1 garlic clove, top sliced off, for rubbing
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking the dip.
- Mix Dip Ingredients: In a large bowl, combine the softened cream cheese, mayonnaise, 1 cup of shredded Monterey Jack cheese, grated Parmesan, chopped artichoke hearts, minced garlic, lump crabmeat, sliced green onions, and Worcestershire sauce. Season the mixture with kosher salt and freshly ground black pepper to taste, then stir until thoroughly blended.
- Assemble and Bake Dip: Transfer the crab-artichoke mixture into a 10- or 12-inch oven-safe skillet. Sprinkle the remaining 1/2 cup of Monterey Jack cheese evenly over the top. Place in the oven and bake until the dip is golden brown and bubbly, about 15 to 20 minutes.
- Prepare Crostini: While the dip bakes, arrange the baguette slices on a large baking sheet. Drizzle them lightly with extra-virgin olive oil and season with kosher salt. Bake at 350°F (175°C) for about 10 minutes or until the slices are golden and crisp.
- Rub Garlic on Crostini: Once toasted, immediately rub the top-sliced garlic clove over the warm baguette slices. This allows the garlic flavor to absorb into the bread for an aromatic touch.
- Garnish and Serve: Remove the dip from the oven, sprinkle freshly chopped parsley on top for color and freshness, and serve hot alongside the garlicky crostini.
Notes
- Use lump crabmeat for the best texture and flavor.
- You can substitute mayonnaise with Greek yogurt for a lighter dip.
- Make sure to finely chop the artichoke hearts to blend well into the dip.
- If you prefer a spicier kick, add a pinch of cayenne pepper or some diced jalapeños.
- For a gluten-free version, serve with gluten-free crackers or vegetables instead of baguette slices.
Keywords: Crab Artichoke Dip, cheesy dip, seafood appetizer, baked dip, party dip, garlicky crostini
