For an extra layer of flavor, try adding a squeeze of fresh lemon juice or a dash of hot sauce to the mixture. If you don't have fresh crabmeat, you can use canned crabmeat, but be sure to drain it well. To prevent the dip from browning too quickly, you can cover it loosely with aluminum foil during the last 10 minutes of baking. This dip can be prepared ahead of time and stored in the refrigerator. Simply bake it when you're ready to serve.
Artichoke Crab Dip
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING24 People
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VIEWS144
Indulge in this luxuriously creamy and savory dip, where succulent crabmeat meets the tangy bite of artichoke hearts. A delightful appetizer that's perfect for sharing (or not!). Serve with crusty bread or your favorite crackers for an unforgettable culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Cholesterol28 mg
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Fiber1 g
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Protein4 g
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Saturated Fat4 g
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Sodium211 mg
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). (5 minutes)
02 Step
Recipe View 5 mins In a medium baking dish, combine the softened cream cheese, 3/4 of the drained artichoke hearts, and Old Bay Seasoning. Blend until smooth and well combined. (5 minutes)
03 Step
Recipe View 3 mins Gently fold in the lump crabmeat, being careful not to break up the delicate lumps. Retain some texture for a more enjoyable bite. (3 minutes)
04 Step
Recipe View 30 mins Bake in the preheated oven for 30 minutes, or until the surface is golden brown and bubbly. (30 minutes)
05 Step
Recipe View 2 mins Remove from the oven and garnish with the remaining artichoke hearts for a visually appealing finish. Let cool slightly before serving. (2 minutes)
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Alexane Dare
May 7, 2025My family devored this! Will definetly be making this again!
Keeley Wilkinson
Nov 16, 2024I added a pinch of red pepper flakes for a little heat, and it was fantastic! A great recipe that's easy to customize.
Callie Anderson
Apr 15, 2024Absolutely delicious! The dip was a hit at my party. Everyone loved the creamy texture and the burst of flavor from the crabmeat and artichoke.