Hot Crab and Artichoke Dip
A deliciously creamy dip with lump crabmeat, artichoke hearts, and a cheesy blend of Monterey Jack and sharp cheddar. Perfectly seasoned with Worcestershire, lemon, and hot sauce, this dip is a crowd-pleaser at any gathering.
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.