Crab and Artichoke Dip
A rich and creamy warm crab and artichoke dip baked with four cheeses until golden and bubbly. Perfect with crostini, crackers, or veggies, this dip is protein-packed, low in carbs, and ideal for parties or casual gatherings.
Equipment
- 1 large mixing bowl
- 1 hand mixer or stand mixer with paddle attachment
- 1 10–12 inch cast iron skillet or 2–3 quart baking dish
- 1 Cutting board
- 1 Sharp Knife
- 1 Spatula
- 1 Baking Sheet
Ingredients
- 16 oz cream cheese softened
- ½ cup mayonnaise
- ¼ –½ cup sour cream adjust for creaminess
- 2 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp fresh lemon juice
- 2 –3 cloves garlic minced
- Hot sauce to taste
- ½ cup grated Parmigiano Reggiano cheese
- ¾ cup shredded Monterey Jack cheese divided
- ¾ cup shredded sharp cheddar cheese divided
- ½ cup scallions thinly sliced (plus extra for garnish)
- 2 cups artichoke hearts coarsely chopped (from 2 cans or frozen, drained well)
- 1 lb lump crabmeat picked over for cartilage
- Kosher salt to taste
- Freshly ground black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and allow it to heat fully while you prepare the dip. Lightly grease a 2–3 quart baking dish, or a 10–12 inch cast iron skillet, with nonstick spray or a thin layer of oil. This prevents sticking and makes cleanup easier after baking.
- Soften the Cream Cheese: Make sure your cream cheese is at room temperature before mixing. If it feels too firm, let it sit on the counter for about 30 minutes, or microwave it in short 10-second bursts until soft but not melted. Softened cream cheese blends smoothly and avoids lumps.
- Blend the Creamy Base: In a large mixing bowl, add the softened cream cheese, mayonnaise, sour cream, Dijon mustard, Worcestershire sauce, and lemon juice. Using a hand mixer (or a stand mixer with the paddle attachment), beat everything together until the mixture looks smooth, fluffy, and evenly combined. The lemon brightens the flavor, while the Worcestershire and mustard add a subtle savory depth.
- Incorporate Flavor Boosters: Stir in the minced garlic and a few dashes of hot sauce. Adjust the amount of hot sauce to your preference for spice. Add the grated Parmigiano Reggiano cheese at this stage—it will melt into the mixture while baking, giving the dip a nutty, salty finish. Mix again until everything is evenly distributed.
- Add Cheeses and Scallions: Fold in ½ cup of the Monterey Jack cheese, ½ cup of the sharp cheddar cheese, and the sliced scallions. Use a spatula instead of the mixer at this stage to avoid overworking the ingredients. These cheeses add creaminess and a gentle stretch, while scallions provide freshness and a mild onion flavor.
- Fold in Artichokes and Crab: Gently fold in the chopped artichoke hearts and the lump crabmeat. Take care not to break the crab into tiny shreds—leaving some larger pieces makes the dip more satisfying and luxurious. Use slow, broad strokes with your spatula to distribute the ingredients evenly throughout the creamy base.
- Season and Taste: Sprinkle in a pinch of kosher salt and freshly ground black pepper. Taste a small spoonful (before adding raw garnishes) to check for seasoning. If you’d like a little more heat, add an extra dash of hot sauce here. Adjusting now ensures the flavors are balanced before baking.
- Transfer to Baking Dish: Spoon the mixture into your prepared baking dish, spreading it evenly with the spatula. Smooth out the top for even baking and an attractive presentation. This helps the topping melt evenly across the surface.
- Top with Extra Cheese: In a small bowl, mix the remaining ¼ cup of Monterey Jack and ¼ cup of cheddar together. Sprinkle this cheese blend evenly over the top of the dip. For a cheesier crust, you can add a little more cheese here. This topping will bubble and turn golden in the oven, adding a delicious, gooey finish.
- Bake Until Golden and Bubbling: Place the baking dish on a baking sheet (to catch any overflow) and slide it into the preheated oven. Bake for 25–30 minutes, or until the dip is hot all the way through and bubbling at the edges. For a slightly caramelized, browned top, switch the oven to broil during the last 1–2 minutes, keeping a close eye to prevent burning.
- Rest Before Serving: Remove the dish from the oven and let the dip rest for 5–10 minutes before serving. This short resting time allows the dip to thicken slightly, making it easier to scoop without being too runny.
- Finish with Garnish: Sprinkle freshly chopped parsley and a few extra scallions over the top just before serving. This touch of color and freshness makes the dip look as good as it tastes.
- Serve Warm: Bring the dip to the table while still warm and gooey. Offer it with crostini, sliced baguette, crackers, tortilla chips, or even fresh vegetables like celery and carrot sticks. As it cools, the dip will firm up slightly but remain creamy and scoopable.
Notes
- Use ½ cup sour cream for a creamier, softer dip; reduce to ¼ cup for a thicker, denser texture.
- Monterey Jack and cheddar create a balanced cheesy flavor, but you can substitute pepper jack for heat or Gruyère for a gourmet twist.
- Thoroughly drain canned or defrosted frozen artichokes to prevent excess water from making the dip runny.
- Gently fold in lump crabmeat to keep larger chunks intact for a luxurious texture.
- Baking in smaller individual gratin dishes allows you to serve fresh, hot dip multiple times—perfect for parties.
- A splash of fresh lemon juice just before serving brightens the rich, cheesy flavors.
- For a slightly more flavorful kick, add a pinch of Old Bay seasoning or a dash of hot sauce.
