For an extra layer of flavor, try adding a splash of dry sherry or white wine to the dip mixture. If you don't have fresh tarragon, dried tarragon can be substituted, but use about half the amount. For a smoother dip, you can blend the cream cheese and sour cream together before adding the other ingredients. Adjust the amount of cayenne pepper to suit your spice preference. A dash of hot sauce can also be used. Feel free to substitute other cheeses such as Gruyere, Parmesan or Monterey Jack for the cheddar. If you do not have a sourdough bread bowl, you can use a ceramic baking dish.
Baked Crab and Artichoke Dip
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PREP TIME30 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs
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SERVING12 People
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VIEWS193
Indulge in a symphony of flavors with this decadent baked crab and artichoke dip, a creamy, cheesy sensation served in a crusty sourdough bread bowl. Perfect for sharing (or not!).
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol92 mg
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Fiber2 g
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Protein21 g
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Saturated Fat14 g
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Sodium754 mg
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Sugar2 g
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Fat25 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. (5 minutes)
02 Step
Recipe View In a large bowl, combine the softened cream cheese, drained crabmeat, chopped artichoke bottoms, 6 ounces of shredded white Cheddar cheese, diced red bell pepper, sour cream, chopped green onions, mayonnaise, minced garlic, lemon zest and juice, chopped fresh tarragon, Worcestershire sauce, and a pinch of cayenne pepper. Mix until well combined. Season with salt and freshly ground black pepper to taste. (15 minutes)
03 Step
Recipe View Carefully cut off the top third of the sourdough loaf and discard (or save for breadcrumbs). Hollow out the inside of the loaf, removing the bread filling and discarding or reserving for another use, leaving just the crusty shell. Place the hollowed bread bowl on the prepared baking sheet. (10 minutes)
04 Step
Recipe View Transfer the crab and artichoke mixture into the hollowed sourdough bread bowl. Top with the remaining 2 tablespoons of shredded white Cheddar cheese and a light sprinkle of cayenne pepper for an extra kick. (5 minutes)
05 Step
Recipe View Bake in the preheated oven until the dip is heated through and the top is golden brown and bubbly, approximately 30 minutes. (30 minutes)
06 Step
Recipe View Let cool slightly before serving. Serve warm, tearing off pieces of the sourdough bread to scoop up the delicious dip.
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Please Rate
Otho Damore
Apr 7, 2025I've made this recipe several times and it's always perfect.
Kendall Morar
Jan 14, 2025Next time I might try using a different type of cheese, like Gruyere.
Zack Bins
Jan 1, 2025The bread bowl presentation is so impressive. It's a real showstopper.
Alexander Howe
Oct 21, 2024I didn’t have tarragon so I used parsley and it was still really tasty!
Ada Altenwerth
Aug 18, 2024This dip was a huge hit at our party! Everyone raved about it.
Abby Murray
Jun 3, 2024Make sure you really drain the crab meat, otherwise the dip will be watery.
Jean Gutmann
May 19, 2024I added a little bit of Old Bay seasoning to mine and it was delicious!
Sincere Barrows
Apr 23, 2024I made this for a book club meeting and it was gone in minutes!