Would you like to save this?
We'll email this post to you, so you can come back to it later!
Crab Artichoke Dip: A Cozy Seaside Hug in Every Bite
You know those moments when you catch a whiff of something ridiculously good, and suddenly you’re ten years old again, hovering by the kitchen counter, totally mesmerized? That’s exactly what happened to me last year when I whipped up this Crab Artichoke Dip for game night. One spoonful and it was like I’d bottled up that salty sea air from my favorite Maryland beach, mixed it with ooey-gooey cheese, and sent it straight to my living room. Pure comfort food bliss!
I’ll never forget how my best friend—let’s call her Linda—looked at me with wide eyes and a guilty “I shouldn’t be this obsessed” grin. We tore into that warm, bubbling dip like ravenous seagulls, scooping it up with crunchy crackers, buttery crostini, and even carrot sticks (hey, balance, right?). Before the night was over, half the bowl was gone, and I was already jotting notes for version two. Spoiler alert: version two is happening again this weekend.
Why You’ll Love This Crab Artichoke Dip
- Ready in under 45 minutes—because who has time to wait when you’re starving? (Not me!)
- A dreamy mash-up of sweet lump crab and tender artichokes, all swirled into a creamy cheese blanket.
- Perfectly balanced: rich Parmesan + stretchy mozzarella + a squeeze of bright lemon.
- Totally crowd-pleasing for game night, potlucks, holiday parties—or even an impromptu Tuesday treat.
- Fiber-rich artichokes and lean protein from crab make it feel a tiny bit virtuous (go ahead, pat yourself on the back).
- Endless dipping options: crackers, toasted baguette, pita chips, celery, bell pepper strips—you name it.
- Easy to make ahead and reheat—just cover, chill, and bake when guests arrive.
- Great for special diets: swap in Greek yogurt for sour cream or serve with fresh veggies for a low-carb twist.
- Customizable spice level—keep it mild or add hot sauce and jalapeños for a zippy kick.
- Garnish-worthy presentation—sprinkle on fresh parsley (or chives!) so it looks as pretty as it tastes.
Ingredient Notes & Substitutions
Here’s the lineup for this little party in a baking dish, along with a few tips to keep things foolproof:
- Cream Cheese (8 oz, softened): Full-fat is the way to go for that ultra-silky base. If you’re watching calories, light cream cheese works in a pinch, but expect a slightly tangier finish.
- Mayonnaise (½ cup): Hellmann’s or Duke’s if you can swing it—they add that classic tang. Feel free to use paleo mayo if that’s your jam.
- Sour Cream (½ cup): Or sub in whole-milk Greek yogurt to sneak in more protein. Just know it’ll taste a smidge yogurt-y, which isn’t a bad thing!
- Parmesan Cheese (1 cup, freshly grated): Freshly grated melts way better than the pre-shredded kind—trust me, it’s worth the extra minute.
- Mozzarella Cheese (1 cup, shredded): Part-skim is fine, but if you splurge on full-fat, you’ll get that extra-gooey pull when you scoop.
- Artichoke Hearts (14-oz can, drained & chopped): Water-packed is lighter; oil-packed adds a hint of richness. Just drain well so your dip doesn’t turn soupy.
- Lump Crab Meat (8 oz, rinsed & patted dry): Fresh is dreamy, but good-quality canned lump crab works beautifully. Big lumps are extra fancy, small flakes blend more evenly.
- Lemon Juice & Zest (1 Tbsp juice + 1 tsp zest): This brightens everything up—don’t skip it, I beg you!
- Worcestershire Sauce (1 tsp): Adds a subtle depth. Soy sauce is a workable swap, but start with half the amount and taste.
- Hot Sauce (½ tsp): Tabasco, Sriracha, Frank’s—you do you. Omit for the kiddos, or double up for serious heat.
- Garlic (2 cloves, minced): Fresh is best, but garlic powder (1 tsp) is an easy stand-in in a pinch.
- Fresh Parsley (2 Tbsp, chopped): For garnish. Chives or dill would be lovely too!
- Salt & Pepper: Add sparingly at first—you can always adjust after everything’s mixed.
Directions
- Preheat & Prep: Heat your oven to 350°F and position the rack in the center. This lets your baking dish warm up so the dip slides right in, and that first bubbly edge is instant eye candy.
- Whip the Base: In a large bowl, beat together the cream cheese, mayo, and sour cream until totally smooth. I usually grab my hand mixer for this, but a sturdy whisk works too (your arm might get a quick workout—bonus!).
- Flavor Boosters: Stir in lemon juice, zest, Worcestershire, hot sauce, garlic, a pinch of salt, and a few grinds of pepper. Give it a taste—if it feels flat, add a splash more Worcestershire or hot sauce (this is your canvas!).
- Fold in Goodies: Gently fold in the Parmesan, mozzarella, artichokes, and crab meat. Be kind to those lumps—you want them big and pretty, not pulverized.
- Assemble & Top: Scoop the mixture into a lightly greased 1½-quart baking dish (or similar). Smooth it out, then sprinkle an extra handful of mozzarella on top—you know you want that golden crust.
- Bake & Brown: Slide the dish into the oven for 20–25 minutes, until you see bubbly edges and the top turns a gentle golden hue. If you like things extra-crispy, pop it under the broiler for 1–2 minutes—just watch it like a hawk so it doesn’t burn.
- Rest & Garnish: Let the dip rest for 5 minutes out of the oven—that pause helps it thicken up so it’s scoop-able. Sprinkle on fresh parsley (or chives), and dive in with your dipping vessel of choice.
- Serve & Enjoy: Crackers, crostini, crisp veggies, pita chips—set them all out. Pro tip: serve warm, because cold crab dip is a sad story.
Creative Variations & Flavor Twists
- Red Pepper Sunshine: Fold in 1 cup of finely chopped roasted red peppers for a sweet, smoky pop of color and flavor.
- Smoky Salmon Swap: Use flaked smoked salmon instead of crab for a lounge-worthy smoked-seafood dip (lemon zest goes extra far here).
- Spicy Jalapeño Kick: Stir in ½ tsp cayenne, 1 chopped seed-in jalapeño, and a swirl of chipotle hot sauce for serious heat.
- Green Goddess Spinach: Toss in 2 cups of baby spinach (fresh or thawed frozen, squeezed dry) for a crab-spinach-artichoke trifecta.
- Dairy-Free Dream: Swap vegan cream cheese, coconut-based mayo, and dairy-free “Parm” for a plant-powered party dip.
- Herb Infusion: Mix in 1 Tbsp chopped fresh dill or tarragon for a bright, herby finish that sings alongside seafood.
Storage & Reheating Tips
Got leftovers? First, give yourself a high-five—you earned it! Store any extra dip in an airtight container in the fridge for up to 3 days. To reheat, preheat your oven to 350°F, transfer the dip back into a small baking dish, cover with foil, and warm for about 10–15 minutes, until hot and bubbly. For a quick fix, zap individual servings in the microwave in 30-second bursts, stirring in between (just don’t overcook or it might get grainy).
Want to freeze? Assemble the uncooked dip, cover it tightly with plastic wrap and foil, and pop it in the freezer for up to a month. When you’re ready, thaw overnight in the fridge, then bake as usual—this helps keep that creamy texture intact. If you bake first and freeze, the texture can get a little watery, so I don’t usually recommend it.
Final Thoughts
Whether you’re corralling friends for the big game, hosting a low-key brunch, or just craving something warm and comforting on a chilly evening, this Crab Artichoke Dip has your back. It’s easy enough for weeknight magic and special enough for company. Give it a whirl, then come back and let me know how it turned out—extra proud, extra cheesy, or extra spicy, I want all the details! And if you get creative with your own twists, drop a comment below so we can swap ideas. Happy dipping, friends!
Crab Artichoke Dip
Ingredients
- 8 ounces cream cheese softened
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest optional
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- 2 cloves garlic minced
- 1 14-ounce can artichoke hearts drained and roughly chopped
- 8 ounces lump crab meat rinsed and patted dry
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your oven to 350°F and place a rack in the center. Warm your baking dish in the oven.
- Beat cream cheese, mayonnaise, and sour cream until smooth. Add lemon juice, lemon zest, Worcestershire, hot sauce, salt, and pepper; mix well.
- Fold in Parmesan, mozzarella, garlic, artichokes, and crab meat until well combined.
- Scoop the mixture into a baking dish, sprinkle with extra mozzarella, and bake for 20-25 minutes.
- Let the dip rest, then garnish with fresh parsley. Serve hot with crackers or veggies.
