This Hot Crab and Artichoke Dip is the ultimate appetizer for holidays, game days, or anytime you want to impress.

Packed with tender lump crab, briny artichokes, gooey cheese, and a creamy, tangy base, it’s baked until golden and bubbling for the perfect party dip.

Why I Love This Recipe

Restaurant-style flavor with simple ingredients

Ultra-creamy and cheesy with bold umami

Make-ahead friendly and reheats beautifully

Perfect with crackers, bread, or crudites

Always a crowd-pleaser at gatherings

What You’ll Need (Ingredient Highlights)

Lump crab meat – tender, sweet, and meaty

Artichoke hearts – chopped and well-drained for briny contrast

Cream cheese, sour cream, and mayo – create the rich, tangy base

Parmigiano Reggiano, cheddar, and Monterey Jack – melty, sharp, and flavorful

Dijon mustard, Worcestershire, and lemon juice – for acidity and balance

Scallions and garlic – fresh flavor and aromatic depth

Pro Tips Before You Start

Drain artichokes well and press out excess moisture

Use lump crab for best texture, but backfin or claw meat also works

Soften cream cheese to make mixing easier

Reserve some cheese for a melty, golden topping

Bake in cast iron for even heat and rustic presentation

How to Make Hot Crab and Artichoke Dip

Step 1: Preheat Oven & Prepare Dish

Preheat your oven to 350°F.

Lightly coat a 2 to 3-quart baking dish or cast iron skillet with nonstick spray.

Step 2: Mix the Base

In a large bowl or stand mixer, beat together softened cream cheese, mayonnaise, sour cream, Dijon mustard,

Worcestershire sauce, lemon juice, garlic, hot sauce (if using), and Parmigiano Reggiano.

Step 3: Add Cheese and Veggies
Using a spoon or spatula, stir in Monterey Jack, cheddar, and the sliced scallions.

Then gently fold in the artichoke hearts and crab meat.

Season with salt, pepper, and more hot sauce if desired.

Step 4: Assemble the Dip

Transfer mixture to prepared dish.

Mix remaining of each cheese and sprinkle evenly on top.

Step 5: Bake
Place dish on a baking sheet and bake for 25–30 minutes until hot and bubbly.

For a golden top, broil briefly at the end, watching closely.

Step 6: Garnish and Serve
Sprinkle with fresh chopped parsley and more scallions if desired.

Let rest 5–10 minutes before serving.

Serve warm with sliced baguette, crackers, chips, or veggies.

What to Serve It With

Sliced baguette or crostini

Tortilla chips or pita chips

Fresh veggie sticks (carrots, celery, bell peppers)

Crackers (buttery or whole grain)

Storage & Leftovers

Fridge: Store in an airtight container up to 3 days

Reheat: Bake at 350°F until warmed through or microwave in short bursts

Freezing not recommended – may cause texture separation

FAQs

Can I make this ahead of time?
Yes! Mix everything in advance, cover, and refrigerate up to 24 hours before baking.

What kind of crab should I use?
Lump crab is ideal, but backfin or claw meat works too. Avoid imitation crab.

Can I use frozen artichokes?
Yes. Defrost and squeeze out excess moisture before adding.

Is it very garlicky?
You can adjust the garlic amount based on your taste – 2 to 3 cloves is a good range.

What if I don’t like mayo?
You can substitute with Greek yogurt or use more sour cream.

Can I make it spicier?
Absolutely. Add more hot sauce, cayenne, or chopped jalapeños.

Can I bake it in a different dish?
Any oven-safe dish will work – just adjust bake time for deeper or shallower pans.

Final Thoughts

This Hot Crab and Artichoke Dip is the ultimate creamy, cheesy, indulgent appetizer.

Perfect for holidays, potlucks, or game day, it never fails to impress.

You’ll love the combo of rich cheeses, bright lemon, sweet crab, and tangy artichokes.

Don’t be surprised if it disappears in minutes!