Description

This Hot Crab Artichoke Dip is a Maryland-style classic, perfect for any occasion! Creamy, cheesy, and packed with flavorful crab meat and tender artichokes, it’s an irresistible appetizer ready in under 30 minutes. Serve it warm with your favorite dippers for a crowd-pleasing treat!

Ingredients

Units Scale

1 (8-ounce) package cream cheese, softened

1/2 cup mayonnaise

1/2 cup sour cream

1 tbsp fresh lemon juice

1 tsp Worcestershire sauce

1/4 tsp garlic powder

1/4 tsp onion powder

1 1/2 tsp seafood seasoning (e.g., Old Bay)

1/2 cup grated Parmesan cheese, divided

3/4 cup shredded cheddar cheese, divided

2 (6-ounce) cans lump crab meat, drained

1 (14-ounce) can artichoke hearts, drained and coarsely chopped

1/4 tsp paprika

2–3 green onions, finely chopped (optional, for garnish)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Prepare an 8×8-inch baking dish by greasing it lightly with oil or butter.

Mix Ingredients: In a large mixing bowl, combine cream cheese, mayonnaise, sour cream, lemon juice, Worcestershire sauce, garlic powder, onion powder, seafood seasoning, 1/4 cup of Parmesan cheese, and 1/4 cup of shredded cheddar cheese. Use an electric mixer or stir manually until smooth.

Add Crab and Artichokes: Gently fold in the drained crab meat and chopped artichokes until evenly distributed.

Assemble the Dish: Transfer the mixture into the prepared baking dish, spreading it evenly. Top with the remaining Parmesan and cheddar cheeses. Sprinkle with paprika for color.

Bake: Place the dish in the oven and bake for 25 minutes, or until the top is golden, and the dip is bubbly.

Garnish and Serve: Garnish with chopped green onions, if desired. Serve warm with crostini, crackers, tortilla chips, or raw vegetables.

Notes

Make Ahead: Prepare the dip up to the baking step and refrigerate for up to a day. Bake when ready to serve.

Substitutions: Substitute Greek yogurt for sour cream for a lighter version.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.