Even before this dip was ready, I was hovering by the oven, mouth watering, impatiently waiting to dig in and burn the absolute life out of my mouth. I knew it was going to be good. It was loaded up with cheese, lump crab meat, and artichokes. There was no way it was going to be anything but amazing.
Just look at that golden brown cheese, begging to be broken up by crusty slices of bread. I can’t believe I even managed to get a picture before shoving it all in my face. I’m a grown woman and still have no self control when you put something cheesy in front of me. NO SELF CONTROL AT ALL.
I was on a diet for about 15 seconds before this baby came out of the oven. I ain’t even mad ’bout it.
And there we go. Or rather, there I go. I was going to try and play off the fact that I have food under my nails in this picture and that’s totally gross, but I had been cooking all day and, like I said before, was so enamored by the fact that this dip was ready to eat that I wasn’t thinking about anything else. You can look past it. Just focus on the strands of melted cheese and forgive me.
Also, since we’re being up front and everything, you should know that I didn’t make this for a party. I didn’t make it for friends. I made it for myself and I loved every second of it. Remember when I said that I was sure this was going to be amazing before it even came out of the oven? Well it was about twelve million times more delicious than I had even imagined.
By the way, have you ever had artichokes and crab meat together? Spinach and artichoke has nothing on this combination. Really. Make this for a party and I’m sure everyone will agree. Or make it for yourself like I did and abandon the thought of your skinny jeans for a few minutes. There’s no shame in this. There’s just pure bliss.
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Cheesy Crab and Artichoke Dip
Prep Time: 5 mins- Cook Time: 30 mins
- Total Time: 35 minutes
Print Recipe
Pin RecipeIngredients
- 8 oz reduced fat cream cheese, at room temperature
- 1/2 cup mayonnnaise or greek yogurt
- 12 oz crab meat
- 1 can artichoke hearts, NOT MARINATED, chopped
- 1 ½ cups shredded cheese blend (parmesan, asiago, fontina, provolone)
- 2 tablespoons lemon juice
- 1/2 teaspoon garlic, minced
- ¼ teaspoon dried parsley
- ¼ teaspoon dried basil
- Kosher salt and black pepper, to taste
- Bread, for dipping
Instructions
- Preheat oven to 350 degrees F.
- Chop the artichokes into small pieces and pick apart the crab meat.
- Mix all of the ingredients except 1/2 cup of the shredded cheese together in a baking dish. Top with the remaining cheese. Garnish the center with an artichoke or two if you’d like.
- Bake at 350 for 25 minutes, and then broil for 3-5 mins until top is bubbly and golden brown.
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Sharon says
April 14, 2014 at 2:35 pmThis looks like a must for my book club in a week. Mmmmm!
Kelly says
July 20, 2015 at 1:35 pmThis looks spectacular – can’t wait to try it. Does anyone have a great way to keep foods warm for a party – without the old fashioned little can things?? THANKS
Morgan says
July 20, 2015 at 5:47 pmKelly, you could transfer this dip to a crock pot to keep warm! That’s my go-to for keeping foods warm =)
Lisa says
July 25, 2015 at 10:38 pmWhat size can of artichoke hearts – the recipe sounds amazing, but no quantity is specified for that ingredient. Thanks.
Morgan says
July 25, 2015 at 11:48 pmOne standard-sized can is typically 14 oz =)
Arika says
November 21, 2015 at 2:12 pmCould you freeze it and serve it later? Should you cook it first or after?
Addie Bambridge says
July 29, 2015 at 6:00 pmHi – not sure if this went through the first time I tried to send it – just wondering how many people this will feed; for example, a party of six as an appetizer?
Many thanks
Addie
Morgan says
July 29, 2015 at 6:29 pmThis should be just right for a party of 6 if served as an appetizer!
Julie says
September 4, 2015 at 6:00 pmTrying this tonight for my girlfriends. Do you bake it covered or uncovered? Thanks!
Morgan says
September 4, 2015 at 6:53 pmUncovered =) I hope you and your girlfriends enjoy it!
Janelle says
March 28, 2016 at 3:28 pmWhat size pan?
Laura says
October 29, 2015 at 9:03 pmWhat kind of crab did you use? The canned kind or frozen/fresh?
Patty says
January 25, 2016 at 10:45 amGot a question on the “cheese blend” – is that in a package with freshly grated cheese? Not familiar with that combo. Or is it like the old school canister type that looks like powder? Can’t wait to try this.
Morgan says
January 25, 2016 at 12:45 pmIt’s usually a package of shredded cheese. If you can’t find it, you can substitute the blend with mozzarella and parmesan.
Linda Herrington says
June 15, 2016 at 10:34 pmThis looks delicious, love crab & artichokes. Can’t wait to try it.
Thanks for sharing.❤️
Kim says
November 19, 2017 at 3:14 pmLooks delicious! How would you use a crockpot for this recipe?
amy reed says
October 10, 2018 at 11:37 amLooks delicious! How would this work stuffed in bread like some of the other dips you’ve used?
Sara says
November 11, 2018 at 9:16 pmWhat is lump crab meat? Is it something I can get that’s frozen or in a can? I would love to make this for our girls night on Friday, but I know nothing about crab. Thanks!
Morgan says
November 12, 2018 at 1:57 pmIf you go to the seafood department of your local grocery store, they will have some refrigerated in cans!
Jakki says
September 19, 2019 at 4:10 pmCan I put it all together in refrigerator overnite and take out and cook in oven?