There are certain appetizers that just make people gather around the table a little faster, and this Hot Crab and Artichoke Dip is one of them. I’ve brought it to football watch parties, family potlucks, and even served it on a random Tuesday night when we just felt like treating ourselves. Every single time, someone asks for the recipe.
I think what makes this dip so irresistible is that it’s creamy, cheesy, and indulgent—but then you bite into a big, sweet chunk of crab and it suddenly feels a little fancy. For me, it brings back memories of game days back home, where food was always the highlight, no matter who won or lost.
Why This Dip Always Stands Out
A lot of crab dips I’ve tried at restaurants have left me disappointed. They’re either skimpy on the crab or served with soft bread that doesn’t quite hold up. I knew I wanted something better—something that delivered big, meaty pieces of crab in every bite with a crunchy dipper that balanced out the creaminess.
That’s why this recipe uses plenty of jumbo lump crab and gets paired with golden, salty crostini. The creamy dip base melts beautifully with cheese and artichokes, and the crab is tucked in gently so it stays chunky, not shredded. It’s comfort food with just enough elegance to make you feel proud setting it out for guests.
Ingredient Notes That Make a Difference
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Jumbo Lump Crab Meat – This is the star, so go for the best you can find. I usually splurge on jumbo lump because the texture is unbeatable, but regular lump works well too if that’s what you have. Just handle it gently.
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Artichoke Hearts – Quartered ones from a jar or can save a little chopping time. Fresh is always delicious if you have them, but honestly, I use the pantry-friendly option most of the time.
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Cheese – A blend is best. I like mozzarella for stretch, parmesan for salty sharpness, and a little fontina or asiago for richness. Shredding from a block instead of buying pre-shredded really does improve the melt.
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Worcestershire Sauce – This is my “secret helper” ingredient. Just a splash deepens the flavor in a way you might not expect.
Tips and Tricks From My Kitchen
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Keep the crab chunky. Instead of stirring it into the mixture (which breaks it down), layer it in the middle. It bakes into the dip and looks like it’s all mixed, but every scoop has those glorious big bites of crab.
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Make crostini the right way. Soft bread doesn’t cut it here. Slice up a baguette, brush with olive oil, sprinkle with salt, and bake until golden. The crunch against the creamy dip is unbeatable.
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Cast-iron skillet bonus. If you’ve got one, bake the dip in a cast-iron pan. It holds heat beautifully and keeps the dip hot long after it comes out of the oven. Perfect when people hover around it for an hour.
Make Ahead Without Stress
This dip can be assembled earlier in the day and kept covered in the fridge. Just pop it into the oven before your guests arrive, and you’ve got hot, bubbly dip ready to go with almost no effort. If I’m bringing it to someone’s house, I usually prepare it in a baking dish, cover it tightly, and bake it fresh once I get there. It makes life easier and keeps it tasting fresh.
How to Serve It
For parties, I always set the skillet on a wooden board surrounded by crostini so people can help themselves. If you want to mix it up, tortilla chips or sturdy crackers also work. On a cozier night, I’ve even served it with sliced veggies like bell peppers and cucumbers for a lighter twist.
It’s rich enough to be the centerpiece of a snack spread, but it also pairs well with something spicy on the side, like buffalo wings. That creamy-cool and spicy-hot balance always keeps people going back for more.
Storing and Reheating Leftovers
If you somehow have leftovers (rare in my house), store the dip in a covered container in the fridge for up to three days. To reheat, warm it gently in the oven until hot and bubbly again. The crab stays tender and the cheese melts right back into creaminess.
Frequently Asked Questions
Can I use canned crab meat?
You can, but I recommend refrigerated fresh crab for the best flavor and texture. Canned works in a pinch, but it won’t have the same sweetness.
What if I can’t find jumbo lump crab?
Regular lump crab meat is the next best choice. Just avoid claw meat if you want that big, tender texture.
Can I freeze this dip?
I don’t suggest freezing it. The creamy base tends to separate once thawed. Fresh is definitely better here.
Do I have to use crostini?
Not at all. Crackers, tortilla chips, or even fresh vegetables work fine, but crostini will always give you that restaurant-style bite.
Hot & Cheesy Crab and Artichoke Dip
This warm and gooey dip is everything you want in a party appetizer—creamy cheese, tender artichokes, and sweet lump crab meat baked until golden and bubbling
Ingredients
- 1 (8 oz) package cream cheese, softened
- ½ cup mayonnaise
- ½ cup sour cream
- A few shakes of Worcestershire sauce
- 1 (14 oz) can artichoke hearts, drained and roughly chopped
- 1 ½–2 cups shredded mild white cheeses (see notes below)
- Juice from about ⅛ of a lemon
- Kosher salt and white pepper, to taste
- 1 pound jumbo lump crab meat (slightly less if you prefer)
- Chopped green onions or chives, for garnish
Instructions
- Set the oven to preheat at 400°F. In a medium bowl, blend together cream cheese, mayonnaise, sour cream, and Worcestershire until smooth. Mix in the shredded cheese and chopped artichokes, seasoning with lemon juice, salt, and pepper to taste.
- Lightly grease a small cast-iron skillet or baking dish. Spread half of the mixture into the dish, scatter the crab meat evenly over top, and carefully spoon the rest of the dip to cover the crab completely.
- Bake for 25–30 minutes until the dip is bubbling and lightly golden on top. Remove from the oven and let it rest just a moment—it will be piping hot. Garnish with fresh green onions or chives and serve right away with crispy crostini or toasted bread slices.
Notes
- For the best flavor, stick with mild, melty white cheeses that complement rather than overpower the crab. A mix of mozzarella (1 cup) with ¼ cup each of parmesan, fontina, and asiago works beautifully.
- Try to keep those sweet crab lumps intact when layering—they’re the star of the dish!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 333Total Fat 21gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 12gCholesterol 94mgSodium 571mgCarbohydrates 19gFiber 1gSugar 17gProtein 16g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Hot Crab and Artichoke Dip is one of those recipes that makes any get-together feel special. It’s rich, cheesy, and comforting but with that extra touch of seafood luxury. The best part? It’s not fussy at all—you can whip it up in advance and still look like you went all out.
Whether you’re watching the big game, hosting friends, or just treating yourself, this dip has a way of making the moment feel a little more indulgent. And trust me, once you’ve had those golden chunks of crab layered into creamy artichokes and cheese, plain old artichoke dip will never feel quite the same again.
