Description
A creamy, decadent, and utterly delicious hot crab and artichoke dip, baked until bubbly and golden. Perfect as a crowd-pleasing appetizer for any gathering.
Ingredients
Scale
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup grated Parmesan cheese, plus more for topping
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 (6 ounce) can lump crab meat, drained and picked over for shells
- 1 (14 ounce) can artichoke hearts, drained and roughly chopped
- 2 tablespoons chopped fresh chives, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a medium bowl, beat together the cream cheese, mayonnaise, sour cream, 1/4 cup Parmesan cheese, Dijon mustard, minced garlic, salt, and pepper until smooth and well combined.
- Gently fold in the drained crab meat and chopped artichoke hearts.
- Spoon the mixture into a small oven-safe baking dish (about 8×8 inches or a similar size).
- Sprinkle a little extra Parmesan cheese over the top.
- Bake for 20-25 minutes, or until the dip is heated through and bubbly around the edges.
- Garnish with fresh chives, if desired. Serve hot with crackers, baguette slices, or vegetable sticks.
Notes
- For an extra layer of flavor, you can add a pinch of cayenne pepper or a dash of hot sauce to the dip mixture.
- If you don’t have fresh chives, you can use dried chives or omit the garnish.
- Leftover dip can be stored in the refrigerator and reheated gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8th of recipe
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 5g
- Protein: 10g
- Cholesterol: 60mg
