Crab Artichoke Dip

Crab Artichoke Dip is creamy and cheesy with artichoke hearts, parmesan cheese, and big pieces of crab meat, ready to serve in only 30 minutes!

Party food is especially important around the holidays, when everyone gathers together making memories, and we love serving Buffalo Chicken DipUltimate Spinach Artichoke Dip, and Spicy Louisiana Shrimp Dip!

Crab Artichoke DipCRAB ARTICHOKE DIP

Crab Artichoke Dip is an AMAZING combo of creamy spinach artichoke dip with my personal favorite, crab dip. It’s the best of both worlds with a few extra ingredients, like bell pepper, green onions, and a spicy pinch of cayenne pepper. Whenever I serve this, I get asked for the recipe multiple times, so I know it’s a crowd-pleasing hit!

My go-to is canned crab, but you can also go for fresh crab if you’d prefer. I like to keep a few cans on hand so I can make this recipe in a pinch, but the fresh crab adds a level of fresh flavor to the dip that you can’t beat. This cheesy crab dip is the perfect appetizer to serve before a holiday dinner!

HOW TO MAKE CRAB ARTICHOKE DIP

Crab artichoke dip is a really simple dip recipe made from canned coarsely chopped artichoke and cooked crab meat. Just mix everything together, then bake until bubbly and golden brown on the top. The total time to make this warm crab dip about 30 minutes. You can also assemble it ahead of time and refrigerate until you’re ready to bake!

CAN YOU MAKE CRAB ARTICHOKE DIP WITHOUT CREAM CHEESE?

You can substitute the cream cheese in this artichoke dip for sour cream. If you’re just trying to cut down on the fat, try Neufchatel cheese, which is a lower fat version of cream cheese. If you want the dip to be thicker, add a cup of shredded mozzarella cheese.

Crab and Artichoke Dip 2

WHAT TO DIP IN CRAB ARTICHOKE DIP

  • Crostini
  • Tortilla chips
  • Crackers
  • Baguette ripped into pieces
  • Bell pepper slices
  • Carrots
  • Make a crudités platter with this dip in the middle

WHAT KIND OF CRAB TO USE FOR CRAB ARTICHOKE DIP?

You can find fully cooked crab at the grocery store in cans. If you’re really motivated, you can also buy fresh crab either fully cooked or raw at your local fish monger. If it’s raw, be sure to saute the crab meat until fully cooked before using it in artichoke dip.

You can also use fresh artichoke for this artichoke dip, but it’s a lot more cost and time effective to just pick up a can of artichoke. It’s also more difficult to harvest the heart from individual artichokes than to just buy them already cut up, and you won’t really notice a flavor difference in this recipe.

TIPS FOR MAKING CRAB ARTICHOKE DIP

  • Add some extra spicy flavor with jalapeno, poblano peppers, or a dash of hot sauce stirred in with the other ingredients.
  • Top with extra chopped chives or green onions to make this look decorative when serving.
  • Make cold crab dip by mixing everything together with an electric mixer and refrigerating until ready to serve.
  • If you don’t have mayonnaise, sub with 2 cups of sour cream.
  • Add some lemon juice and fresh parsley to compliment the crab in this artichoke dip.
  • This dish is naturally low carb and gluten free (but not if you use imitation crab, that usually has wheat in it).

Crab Artichoke Cheesy Dip

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Crab Artichoke Dip

Crab Artichoke Dip is creamy and cheesy with artichoke hearts, parmesan cheese, and big pieces of crab meat, ready to serve in only 30 minutes!
Yield 12 servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 8 ounces cream cheese room temperature
  • 1 cup mayonnaise
  • 2 cloves garlic minced
  • 14 ounces artichoke hearts chopped
  • 1/2 pound cooked crabmeat picked through for shells
  • 1 cup Parmesan cheese grated
  • 1/4 cup green onions sliced
  • 1/2 red bell pepper chopped finely
  • 1/4 teaspoon cayenne pepper

Instructions

  • Preheat oven to 350 degrees.
  • Mix all the ingredients together in a large bowl and spoon into baking dish before baking for 25-30 minutes.

Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition

Calories: 279kcal | Carbohydrates: 3g | Protein: 8g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 52mg | Sodium: 513mg | Potassium: 102mg | Sugar: 1g | Vitamin A: 855IU | Vitamin C: 14.4mg | Calcium: 145mg | Iron: 0.6mg
Keyword: crab artichoke dip

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I cut back the recipe’s portion size (too much for us but good size for large family ir pitlucks), and then froze leftovers.
    I add smoked paprika and hot sauce and a touch of lime juice. Also extra garlic.

    1. Hi this recipe looks yummy I was wondering exactly what kind of canned crab do you buy ?? Also wanted to know about the artichokes .. a 14oz jar of artichoke has only about 8 oz of artichoke when it is drained. Does that mean I need 2 14 oz jars? Or only 1?
      Thank you and looking forward to making this dip! 🙂

  2. Thank you so much for posting this. It’s become a favorite in my family. I especially appreciate the “tip” u give like not using fake crab meat since it contains wheat. This is 1 o the best recipes for a dip I have ever made.

  3. Made this for a holiday party and people could not stop talking about it! Such a hit ! Very good, very easy to make. Saving this for any and all gatherings in the future.

  4. We eat our share of crab dip … I love that you add the red pepper into the mixture! What a great touch!

    Will be trying your version this holiday season!

  5. Oh man, I have got to make this for my fiance! He orders crab dip whenever we go out, but we’ve never made one at home! Pinning to my must try board now!

  6. Omg that looks so good. The recipe is easy and perfect for the holiday season. I am super amazed at your dips collection towards the bottom of the post.

    1. Pro tip, put it into a gallon ziploc squeeze out all the air pockets then freeze by packing in dry ice. It will be solid in about 15 to 20 minutes at the most. I always use dry ice to freeze crab, spot prawns and the fish I catch. The colder and faster you freeze your catch the better it is. Dry ice is available at some grocery stores and most welding supply places. It costs about 6 to 10$ a pound, I use 2 lbs to freeze 15 Dungeness crabs shelled and packed in 8 oz food saver vac seal bags. 6 months later it is a great winter treat.