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Crab Artichoke Dip Recipe

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★★★★★

4.8 from 142 reviews

This Crab Artichoke Dip is a creamy, cheesy appetizer combining rich crabmeat with tangy artichoke hearts and a blend of Monterey Jack and Parmesan cheeses. Baked until golden and bubbly, it’s served alongside garlicky crostini for a perfect party starter or snack.

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 (about 1 cup)
  • 2 cloves garlic, minced
  • 12 oz. lump crabmeat
  • 2 green onions, thinly sliced
  • 2 tsp Worcestershire sauce
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tbsp freshly chopped parsley, for garnish

Garlicky Crostini Ingredients

  • 1 baguette, sliced
  • Extra-virgin olive oil, for drizzling
  • 1 garlic clove, top sliced off
  • Salt, to season

Instructions

  1. Preheat Oven: Set your oven to 425°F to prepare for baking the dip.
  2. Prepare the Dip Mixture: 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. Mix thoroughly to blend all ingredients well.
  3. Bake the Dip: Transfer the prepared mixture into a 10- or 12-inch oven-safe skillet or baking dish. Sprinkle the remaining 1/2 cup of Monterey Jack cheese evenly over the top. Bake in the preheated oven for 15 to 20 minutes until the top is golden brown and the dip is bubbly.
  4. Prepare Garlicky Crostini: While the dip is baking, arrange the baguette slices on a large baking sheet. Drizzle each slice with extra-virgin olive oil and sprinkle with a pinch of salt. Place in the oven at 350°F and bake for about 10 minutes or until golden brown and toasted.
  5. Garlic Rub on Crostini: Immediately after toasting, rub the top cut side of a whole garlic clove over the warm baguette slices. This imparts a fragrant garlic flavor into the bread.
  6. Serve: Once the dip is done, remove from the oven and garnish with freshly chopped parsley. Serve the hot, bubbly Crab Artichoke Dip with the garlicky crostini on the side for dipping.

Notes

  • Use lump crabmeat for best texture and flavor.
  • Ensure cream cheese is softened to easily blend with other ingredients.
  • Adjust salt and pepper according to taste, especially since cheeses and Worcestershire sauce add saltiness.
  • Baking dish must be oven-safe to withstand 425°F.
  • For a spicier kick, add a pinch of cayenne or red pepper flakes to the dip.
  • The garlicky crostini can be made a few hours ahead and kept in an airtight container.
  • Serve immediately while dip remains warm and bubbly for the best experience.

Keywords: Crab Artichoke Dip, Creamy Crab Dip, Cheesy Crab Dip, Party Appetizer, Baked Dip, Seafood Dip

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