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Crab Artichoke Dip Recipe

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★★★★★

4.5 from 81 reviews

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.

Ingredients

Scale

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

  1. Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking the dip.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://kitchenbyclara.com/crab-artichoke-dip-recipe/