Crab Artichoke Dip
This Crab Artichoke Dip is a creamy and indulgent appetizer featuring a blend of cream cheese, sour cream, mayonnaise, artichoke hearts, lump crab meat, and a variety of cheeses and seasonings. Baked until golden and bubbly, it's perfect for parties and gatherings.
Equipment
- 8x8 Baking Dish
- Large Mixing Bowl
- Non-stick Spray
Ingredients
- 8 ounces cream cheese, room temperature
- ½ cup sour cream
- ½ cup mayonnaise
- 14 ounces canned artichoke hearts, drained and chopped
- 12 ounces lump crab meat, shells removed
- 1⅓ cups shredded mozzarella cheese, divided
- ½ cup sliced green onions
- ⅓ cup grated parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh chopped parsley, divided
- 1 tablespoon Worcestershire sauce
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 375°F (190°C) and spray an 8x8 baking dish with non-stick spray.
- In a large mixing bowl, blend together the softened cream cheese, sour cream, and mayonnaise until smooth.
- Stir in the chopped artichoke hearts, lump crab meat, 1 cup of mozzarella, green onions, parmesan cheese, minced garlic, 1 tablespoon of chopped parsley, Worcestershire sauce, salt, and pepper. Taste and adjust seasoning if needed.
- Spread the mixture evenly into the prepared baking dish and sprinkle the remaining mozzarella cheese over the top.
- Bake for 25-30 minutes or until the cheese is melted through and bubbly. Optionally, put the dip under the broiler for 2-3 minutes to bring out a light golden brown color in the cheese.
- Allow the dip to cool for 5-10 minutes before serving. Serve with tortilla chips, crackers, or your favorite sliced bread.
Notes
This Crab Artichoke Dip is best served warm, but it can also be enjoyed at room temperature. Feel free to adjust the amount of garlic, parsley, or other seasonings according to your taste preferences.