Crab Artichoke Dip is creamy and cheesy with artichoke hearts, and big pieces of crab meat. It’s the perfect, crowd-pleasing party dish!
Appetizers are especially important around the holidays, when everyone gathers together making memories, and I love serving Buffalo Chicken Dip and Spicy Louisiana Shrimp Dip!
Sabrina’s Crab Artichoke Dip
Crab Artichoke Dip is an AMAZING combo of creamy artichoke dip with my personal favorite, crab meat. I love it so much that I regularly make my Crab Seafood Salad as a main course! It’s the best of both worlds with a few extra ingredients, for amazing flavor. Whenever I serve this, I get asked for the recipe multiple times, so I know it’s a crowd-pleasing hit!
Recipe Card
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
Nutrition
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Table of contents
Chef Notes
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!
What to Pair With
This creamy dip goes great with a variety of dipping options like crostini, tortilla chips, crackers, baguette ripped into pieces, bell pepper slices, and carrot.
Recipe Tips & Tricks
- 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).
- You can also assemble it ahead of time and refrigerate until you’re ready to bake!
Frequent Questions
You can 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.
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.
Variations
- Spicy Dip: Add some extra spicy flavor with jalapeno, poblano peppers, or a dash of hot sauce stirred in with the other ingredients.
- Garnish options: Top with extra chopped chives or green onions to make this look decorative when serving.
- Cold dip: Make cold crab dip by mixing everything together with an electric mixer and refrigerating until ready to serve.
Related Recipes
More Yummy Dip Recipes
Photos used in previous versions of post:
Can this be made in a crockpot?
This dip bakes quickly, and needs to be uncovered, so I don’t recommend cooking this in a crock pot.
Can marinated artichokes be used? Thank you.
Hi Brigette, I don’t recommend using marinated artichoke hearts because it will make the dip very oily and will alter the flavor. Canned artichokes in water are best.
I made this today and used a bit more cream cheese and a little less mayo cause I like that flavor better it turned out just delicious. thank you for the recipe
You’re welcome Betty and thanks for the kind review.
This dip is by far the best crab dip we’ve had. Simple ingredients, simple recipe, simply delicious and definitely a fam fave!
So glad to hear your family enjoyed the recipe and thank you Deb for the five star review!
Was looking for something to serve my boys during a football game and had all ingredients so went for it. They loved it! Followed recipe exactly except added crushed garlic cheese croutons on top. Will make again?
So glad to hear this was a hit with the guys! Thank you Tamera for the 5 star review!
I just wondered what size is recommended for the baking dish. I’m sure any can be used but it would help to know a size that fits everything well
I used a 9″ skillet, but anything roughly 8×8 will work 🙂
I’m curious why “cooked” crabmeat. I have picked frozen crabmeat I picked from steamed crabs this summer.
I recognize your name because I think you have recipes for Indian food also, which I have used in the past!
Can this be mixed up and frozen before cooking?
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.
Hello, How much is each serving??
I’d say about 1/2 cup is a serving. Enjoy!
Do you use backfin or claw for this recipe?
Use backfin meat for this dip. Enjoy!
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! 🙂
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.
Thanks so much for the 5 stars. Glad you found the tip useful too.
Always popular when I make this one! Comes out perfect every time!
How far in advance could I make this before actually baking it?
I would recommend assembling it the day before.
OK, I just finally saw the part about subbing with sour cream. That works! Looks delish!
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.
Yay!! I’m so glad it was such a hit!
Do you use canned artichoke
Yes
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!
I hope you enjoy! Happy holidays!
This sounds like a great appetizer to serve on gamedays!
Definitely!
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!
I hope he enjoys it, Lauren!
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.
Thanks, Sonal! We love entertaining!
My family would love this dip! I can never resist artichoke hearts.
It’s so good!!
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.