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Hot Crab and Artichoke Dip

Hot crab and artichoke dip combines lump crabmeat, chopped artichoke hearts, and a creamy cheese base in an oven-baked appetizer. It comes out hot and bubbling around the edges with a golden top.
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Prep Time 15 minutes
Cook Time 25 minutes
resting 5 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package (8 oz) cream cheese softened
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 1 cloves garlic minced
  • 1 tbsp lemon juice
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 0.25 tsp black pepper
  • 0.75 cup mozzarella cheese shredded, divided
  • 0.5 cup Parmesan cheese grated, divided
  • 1 can (14 oz) artichoke hearts drained and chopped
  • 8 oz lump crabmeat picked over for shell fragments

Equipment

  • 1 8-inch square baking dish

Method
 

  1. Heat the oven to 375°F.
  2. Grease an 8-inch square baking dish.
  3. In a medium bowl, stir the cream cheese, sour cream, mayonnaise, garlic, lemon juice, Worcestershire sauce, Old Bay, black pepper, 1/2 cup mozzarella, and 1/4 cup Parmesan until smooth.
  4. Gently fold in the artichoke hearts and crabmeat, taking care to keep the crab in large pieces.
  5. Spread the mixture in the prepared dish.
  6. Sprinkle with the remaining 1/4 cup mozzarella and 1/4 cup Parmesan.
  7. Bake for 20 to 25 minutes, until hot and bubbling around the edges and golden on top.
  8. Rest for 5 minutes before serving.

Notes

Fold the crab in gently to keep large pieces intact. Refrigerate leftovers for up to 3 days; freezing is not recommended because the creamy texture may change. For a gluten-free version, use gluten-free Worcestershire sauce.