Description
This hot crab and artichoke dip is a creamy, cheesy, and rich appetizer perfect for any gathering. It features succulent lump crab meat combined with tender artichoke hearts, baked to golden perfection.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 8 ounces lump crab meat, picked over for shells
- 2 cloves garlic, minced
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
- Crackers or baguette slices, for serving
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, Parmesan cheese, and mozzarella cheese. Mix until smooth and well combined.
- Stir in the chopped artichoke hearts, lump crab meat, minced garlic, and cayenne pepper (if using).
- Season the mixture with salt and black pepper to taste.
- Transfer the dip mixture to an oven-safe baking dish.
- Bake for 20-25 minutes, or until the dip is bubbly and golden brown on top.
- Garnish with fresh chopped parsley before serving.
- Serve hot with crackers, baguette slices, or your favorite dippers.
Notes
- Ensure cream cheese is at room temperature for a smooth dip.
- Gently fold in crab meat to keep the lumps intact.
- Adjust cayenne pepper to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg