Given all the good sports that is in our future (football? Olympics?), I figured that it might be nice to show-off this baked dip recipe that’s always a hit. This easy Crab and Artichoke dip has a few different kinds of cheese, plus spices and peppers, and is a great centerpiece for any appetizer table.
While I have sometimes used yogurt for dips like this, I like to use sour cream in this version which makes it so very creamy and rich. It’s a more decadent dip, for sure, but is worth the extra calories.
Stir this dip together, bake it off, and enjoy it with ALL THE CARBS for dipping and beers for thirst-quenching.
Ingredients for Crab and Artichoke Dip
There is a pretty basic list of things that are must-haves for a dip like this.
- Crab. Obviously, you need crab meat. Please don’t use imitation crab meat for this dip. Use the real thing although you can use lump crab meat or just shredded crab meat for this crab dip.
- Artichokes. Be sure to get the canned artichoke hearts in water, not the ones stored in oil.
- Sour cream. Makes it extra creamy but you could also use Greek yogurt or mayo.
- All the cheese. I like to use a mix of cream cheese, cheddar cheese, and parmesan cheese. You could mix this up though, for sure.
- Veggies. I like red peppers and scallions in my dip.
- Spices. Old Bay seasoning is the standard here and I’m not sure I would substitute it!
How to Make Creamy Crab & Artichoke Dip
This crab dip is really easy to stir together. Very little chopping involved here!
Start by mixing all the creamy ingredients together really well in a large bowl.
Then add your sauteed scallion whites and red peppers (I sauteed them in olive oil for a few minutes until soft.).
Finally, add the seasonings along with the artichokes and crab meat. Try not to stir the crab meat too much so you have nice chunks in the final dip.
Spread this mixture out in a baking dish and it’s ready to bake!
The Crab and Artichoke Dip will need to bake at 400˚F for about 40 minutes. It’s done with it is bubbling and delicious all over and lightly browned around the edges!
The crab and artichoke dip will be super hot when it comes out of the oven. Let it rest for a few minutes before diving it!
What foods go well with Crab Artichoke dip?
This dip is excellent served with sliced baguette, pita chips, crostini any kind of pretzel or cracker, or just crunchy veggies! Even tortilla chips would work well although I tend to like something a bit sturdier than a tortilla chip.
I imagine this dip as a centerpiece for an appetizer table, but you could also serve it as a starter before a larger dinner or as a happy hour snack. It goes well with almost anything from salads to grilled mains. You could serve it next to a sandwich and make it part of the meal or dive in before the main dish is ready.
Can you freeze crab and artichoke dip?
I don’t really like to freeze dips that have this much dairy in them. They dairy can separate and they never really reheat at well from frozen. I would recommend making this dip and eating it right away with the knowledge that leftover dip keesp fine in the fridge for a few days.
How to reheat this dip
This crab and artichoke dip actually reheats really well if you have leftovers. I just wouldn’t microwave it. Reheat it in the oven until warmed through! Microwaving will lead to uneven heating and you’ll have some sections that are blistering hot and some that are cold.
Substitution ideas for this dip
Here are a few ideas for easy substitutions if you wanted to try something else.
- Easy spinach Dip. If crab isn’t your think, leave it out and substitute with 5 ounces of sauteed spinach. Spinach artichoke dip is always a hit and this base works well for that dip as well.
- Make it crispy. Sprinkle the top of the dip with some breadcrumbs for a crunchy top layer on the dip.
- Add more aromatics. If you want to up the flavors, add some minced garlic and onion to the veggie mixture before baking the dip.
- Make it spicy. Add some minced jalapeno or cayenne pepper to the dip for a spicy flavor. It’ll still taste great but pack a little extra punch.
Like this recipe? Check out my 12 easy game day recipes.
Creamy Crab and Artichoke Dip
- 1 tablespoon olive oil
- ½ red bell pepper, diced
- 3 scallions, greens and white parts divided and minced
- 8 ounces cream cheese
- 1 cup sour cream
- 1 cup sharp cheddar cheese
- 1 cup Parmesan cheese
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay Seasoning
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- 1 14 oz can artichoke hearts, drained and chopped
- 12 ounces lump crab meat
- Baguette, pita chips, or pretzel chips, for serving
- Preheat oven to 400˚F. In a small skillet over medium heat, add olive oil, red pepper, and scallion whites. Sauté for a few minutes to soften vegetables.
- Add sauteed vegetables to a medium bowl along with cream cheese, sour cream, cheeses, and spices. Stir together well. Then fold in artichoke hearts and lump crab meat.
- Transfer the dip to a 2-quart (or 8×8) baking dish and bake for 40-45 minutes until the center is bubbling and the dip is browned in spots on top.
- Garnish the dip with scallion greens, minced, and serve while warm with crusty bread, pita chips, or pretzel chips.
- Leftover dip keeps fine in the fridge for a few days and reheats best in a 350˚F oven.