Artichoke Crab Dip
Servings: 6 people
Calories: 413kcal
This baked Artichoke Crab Dip is made with artichoke hearts and Philadelphia cream cheese resulting in a chunky, creamy, cheesy, flavorful dip. You can use fresh jumbo lump crab meat or imitation crab. I also added a secret ingredient that pairs incredibly well with crab!
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Ingredients
- 8 oz. lump pasteurized crab meat See notes*
- 8 oz. cream cheese
- 1¼ cup sour cream
- 8 oz. marinated artichokes, jarred See notes*
- 1½ tablespoon horseradish
- 1 teaspoon Dijon mustard
- 1 tablespoon freshly squeeze lemon juice
- ¼ teaspoon paprika
- 1 teaspoon worcestershire sauce
- 1 tablespoon scallion, chopped or chives
Instructions
- Preheat the oven to 350°F.
- Drain your artichokes well and chop them up. Not too small. Do not rinse.
- Add all ingredients EXCEPT for the crab in a large bowl or mixer and blend everything together.
- Drain your crab meat and add it to the bowl. Fold (mix gently) the crab using a rubber spatula being careful not to break up the crab.
- Spread your dip in an even layer on the bottom of a small casserole dish. (I used a 9" by 6" rectangular dish.) You can use a round one if you wish but not too big. You want your dip to be at least 1" deep. Sprinkle with paprika.
- Bake for approximately 25 minutes or until warmed through and bubbly around the edges. If the top is not golden brown, you can brown it a bit by turning your broiler on for 5 minutes or so.
- Garnish with chopped scallions or chives.
Notes
Crab Choices: You can choose any crab dip you prefer. See notes above in post for tips.
You can use fresh or frozen artichokes, just make sure to cook/boil/steam them before adding to your dip.
Bake your crab artichoke dip in any casserole, baking dish or cast iron skillet you have. Just make sure it is not TOO wide. A lasagna dish would be too large.
*Note that your baking time may change due to the size of your casserole dish!
Nutrition
Calories: 413kcal | Protein: 13.2g | Fat: 38.5g | Saturated Fat: 22.1g | Cholesterol: 109mg | Sodium: 490mg | Fiber: 2.6g | Sugar: 2g