Creamy Crab and Artichoke Dip
This Crab and Artichoke Baked Dip is definitely a dip for a special occasion. It’s rich, jam-packed with lump crab meat, and perfect for scooping with hearty baguette or crunchy pretzel chips!
Equipment
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1bowl | Calories: 350kcal | Carbohydrates: 10g | Protein: 28g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 81mg | Sodium: 1618mg | Potassium: 364mg | Fiber: 1g | Sugar: 5g | Vitamin A: 973IU | Vitamin C: 19mg | Calcium: 540mg | Iron: 1mg