This hot Crab and Artichoke Dip is sure to be a winner at your next get together! Packed tender crab meat, artichokes and three kinds of cheese this is the ultimate party dip!
Every Sunday night of my childhood we ate junk food. Popcorn, Coke floats, cheese and crackers, you name it, we had it. We would spread our bowls of unhealthy treasures out on the living room floor and bask in the glory of generously buttered popcorn.
I think the reasoning behind this was if you have a large lunch after church you really aren’t hungry enough to eat a full blown meal again for dinner. Or maybe my Mom just didn’t want to cook again, who knows. Whatever the reason, the four of us kids loved it. LOVED it.
What other kid had parents who considered popcorn an acceptable meal? Furthermore, what kid had parents who practically considered popcorn a food group? We had it good.
I recently made this hot crab dip for dinner, to relive those glory days and I know you will love it as much as we do!
Ingredients in Crab and Artichoke Dip
To make this warm crab dip, you’ll need the following ingredients:
- Sour cream
- Mayonnaise
- Cheese: Cream cheese, shredded cheddar cheese, shredded parmesan
- Crab meat
- Bacon
- Green Onions
- Canned artichokes
- Worcestershire sauce
- Lemon juice
- Spices: Old bay or your favorite cajun seasoning
How to Make Crab and Artichoke Dip
This hot crab dip is so easy to make! Here are the basic steps:
- Combine all of the ingredients except 1 cup of the shredded cheddar and 1/4 cup of the chopped bacon and spread into a greased 2 quart baking dish.
- Top the dip with the remaining cheddar and bake 20-25 minutes.
- Garnish with the remaining bacon and additional green onions. Serve immediately.
Can I Prepare This Dip in Advance?
Yes! Make the recipe all the way until it says to top with shredded cheddar cheese, then cover with foil and refrigerate until ready to bake.
Tips for Making the Best Crab Dip
- For a spicier baked crab dip, add one chopped jalapeño.
- Make sure your cream cheese is room temperature so it is easier to blend together.
- This dip is best enjoyed while it’s hot, but you can save the leftovers for later. Simply reheat in the microwave or in the oven.
More Easy Dip Recipes:
- Jalapeño Ranch Dip
- Avocado Bacon Dip
- Blue Cheese Bacon Buffalo Chicken Dip
- Slow Cooker Black Bean Dip
- Slow Cooker Corn Dip
Crab and Artichoke Dip
Equipment
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup shredded parmesan
- 1 15 ounce can artichokes, rinsed and chopped
- 16 ounces lump crab meat rinsed and patted dry
- 1 tablespoon lemon juice
- 2 teaspoons Old Bay or cajun seasoning
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chopped green onions
- 4 slices of bacon cooked and chopped, divided
- 2 cups shredded cheddar cheese divided
Instructions
- Preheat the oven to 350 degrees F.
- Combine all of the ingredients except 1 cup of the shredded cheddar and half of the chopped bacon and spread into a greased 2 quart baking dish.
- Top the dip with the remaining cheddar and bake 20-25 minutes.
- Garnish with the remaining bacon and additional green onions. Serve immediately.
Maggie says
I brag about our Sunday meals all the time! Brownies for breakfast, and then popcorn and milkshakes for dinner?? Yes. I can’t wait to try the dip too!
Maebells says
We had it so good!!
Kerri says
Looks yummy. I am going to try it this weekend.
Maebells says
You will love it!!
Sue Lewis says
I was just wondering what size can for the Crabmeat….One pound, maybe?
Maebells says
Hi Sue! I used two 6 ounce cans, I updated the instructions to reflect that. Thank you for pointing that out! 🙂 I hope you enjoy!
margare vowell says
Love this
Maebells says
I am so glad your reading it! 🙂
Peggy Craig says
This is fun and amazing—just as you are!!!!
Maebells says
Thank you Mrs. Peggy! 🙂
Jamie Hickerson Conners says
I always loved coming down and getting to have BROWNIES for breakfast!!!! What is better than that?! NOTHING!
Maebells says
Absolutely! I am still convinced brownies are breakfast food! 🙂
Megan Craig says
Wow! How can everything you make look like it belongs in an edition of Southern Living? I cannot wait to try this for my family! Keep up the great work!
By the way, it looks almost too beautiful to eat.. Almost! 😉
Maebells says
Megan you totally made my day!! Thank you for your sweet words! I hope you enjoy this, we LOVED this dip! I put the (very few) leftovers in a baked potato for a “seafood stuffed potato” oh my gosh. SO GOOD! 🙂
Reatha Born says
I can’t seem to print this recipe or even copy and paste it, is there a special link I need to use? It’s a pain to re-type them, however I will if I have to! Thanks!
Maebells says
Hi Reatha! I am sorry about that! Some of my older recipes do not have the print button, but I added it for you! I am slowly working to switch all of those over. If you still have trouble let me know! I hope you enjoy this as much as we did! 🙂