This Hot Crab and Artichoke Dip is the ultimate appetizer for holidays, game days, or anytime you want to impress.
Packed with tender lump crab, briny artichokes, gooey cheese, and a creamy, tangy base, it’s baked until golden and bubbling for the perfect party dip.
Why I Love This Recipe
Restaurant-style flavor with simple ingredients
Ultra-creamy and cheesy with bold umami
Make-ahead friendly and reheats beautifully
Perfect with crackers, bread, or crudites
Always a crowd-pleaser at gatherings
What You’ll Need (Ingredient Highlights)
Lump crab meat – tender, sweet, and meaty
Artichoke hearts – chopped and well-drained for briny contrast
Cream cheese, sour cream, and mayo – create the rich, tangy base
Parmigiano Reggiano, cheddar, and Monterey Jack – melty, sharp, and flavorful
Dijon mustard, Worcestershire, and lemon juice – for acidity and balance
Scallions and garlic – fresh flavor and aromatic depth
Pro Tips Before You Start
Drain artichokes well and press out excess moisture
Use lump crab for best texture, but backfin or claw meat also works
Soften cream cheese to make mixing easier
Reserve some cheese for a melty, golden topping
Bake in cast iron for even heat and rustic presentation
How to Make Hot Crab and Artichoke Dip
Step 1: Preheat Oven & Prepare Dish
Preheat your oven to 350°F.
Lightly coat a 2 to 3-quart baking dish or cast iron skillet with nonstick spray.
Step 2: Mix the Base
In a large bowl or stand mixer, beat together softened cream cheese, mayonnaise, sour cream, Dijon mustard,
Worcestershire sauce, lemon juice, garlic, hot sauce (if using), and Parmigiano Reggiano.
Step 3: Add Cheese and Veggies
Using a spoon or spatula, stir in Monterey Jack, cheddar, and the sliced scallions.
Then gently fold in the artichoke hearts and crab meat.
Season with salt, pepper, and more hot sauce if desired.
Step 4: Assemble the Dip
Transfer mixture to prepared dish.
Mix remaining of each cheese and sprinkle evenly on top.
Step 5: Bake
Place dish on a baking sheet and bake for 25–30 minutes until hot and bubbly.
For a golden top, broil briefly at the end, watching closely.
Step 6: Garnish and Serve
Sprinkle with fresh chopped parsley and more scallions if desired.
Let rest 5–10 minutes before serving.
Serve warm with sliced baguette, crackers, chips, or veggies.
What to Serve It With
Sliced baguette or crostini
Tortilla chips or pita chips
Fresh veggie sticks (carrots, celery, bell peppers)
Crackers (buttery or whole grain)
Storage & Leftovers
Fridge: Store in an airtight container up to 3 days
Reheat: Bake at 350°F until warmed through or microwave in short bursts
Freezing not recommended – may cause texture separation
FAQs
Can I make this ahead of time?
Yes! Mix everything in advance, cover, and refrigerate up to 24 hours before baking.
What kind of crab should I use?
Lump crab is ideal, but backfin or claw meat works too. Avoid imitation crab.
Can I use frozen artichokes?
Yes. Defrost and squeeze out excess moisture before adding.
Is it very garlicky?
You can adjust the garlic amount based on your taste – 2 to 3 cloves is a good range.
What if I don’t like mayo?
You can substitute with Greek yogurt or use more sour cream.
Can I make it spicier?
Absolutely. Add more hot sauce, cayenne, or chopped jalapeños.
Can I bake it in a different dish?
Any oven-safe dish will work – just adjust bake time for deeper or shallower pans.
Final Thoughts
This Hot Crab and Artichoke Dip is the ultimate creamy, cheesy, indulgent appetizer.
Perfect for holidays, potlucks, or game day, it never fails to impress.
You’ll love the combo of rich cheeses, bright lemon, sweet crab, and tangy artichokes.
Don’t be surprised if it disappears in minutes!
Hot Crab and Artichoke Dip
Ingredients
- 16 oz block-style cream cheese softened
- 1/2 cup mayonnaise
- 1/4 –1/2 cup sour cream
- 2 tsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 1 tsp fresh lemon juice
- 2 –3 cloves garlic minced
- Hot sauce to taste
- 1/2 cup grated Parmigiano Reggiano
- 3/4 cup shredded Monterey Jack cheesedivided
- 3/4 cup shredded sharp cheddar cheese divided
- 1/2 cup thinly sliced scallions plus more for garnish
- 2 cups coarsely chopped artichoke hearts well-drained
- 1 lb lump crabmeat picked over
- Kosher salt & black pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat oven to 350°F. Lightly spray a 2 to 3-quart baking dish.
- Beat cream cheese, mayo, sour cream, mustard
- Worcestershire, lemon, garlic, hot sauce, and Parmigiano until smooth.
- Stir in 1/2 cup each Monterey Jack and cheddar, plus scallions.
- Fold in artichokes and crab. Season to taste.
- Transfer to dish. Top with remaining cheese.
- See full steps with tips & photos → https://mischacrossing.com/hot-crab-and-artichoke-dip/
Notes
- Make Ahead: You can prepare the dip in advance, store it in the fridge, and bake when ready to serve.
- Substitute Crab: If you prefer, you can use shrimp or imitation crab instead of lump crabmeat.
