Indulge in the ultimate party dip with this Hot Crab Artichoke Dip! A creamy, savory blend of tender crab meat and artichokes, perfect for serving with fresh veggies or baguette slices.
The tender chunks of crab meat combined with the slight acidity of artichokes, rich cream cheese, tangy Greek yogurt, and savory parmesan cheese create a delicious blend of flavors that melts in your mouth. Topped with a golden, cheesy crust, this crab dip not only tastes incredible but also looks, and smells amazing! It’s the perfect addition to your game day party, holiday celebration, or any weekend gathering.
Jump to:
Let's talk crab!
There are over 4,500 species of crab worldwide, but in the United States, two types are most common: Dungeness crab (from the West Coast) and blue crab (from the East and Gulf Coasts). When it comes to crab meat, you'll often encounter lump meat (from the crab's body) and claw meat (from the claws).
- Lump crab meat can come from various crab types, making it widely available and more affordable than one specific variety like Dungeness or blue crab. It’s an excellent choice for recipes like crab cakes due to its reasonable price and its ability to hold up well when mixed with other ingredients.
- Claw meat, often in smaller pieces, is less common but can still be a delicious option. If using claw meat, add it after mixing other ingredients, as the smaller pieces may break down more easily.
When buying fresh crab meat, look for pasteurized crab meat in the refrigerated seafood section—ask your butcher if you need assistance. It should always be refrigerated and labeled as fresh. Avoid canned, non-refrigerated, processed crab and imitation crab, which is processed fish meat rather than true crab.
SHELLING YOUR OWN CRAB: WHAT TO KNOW.
If you have never shelled a crab, you should experience the fun at least once - just be prepared to work for that delicious crab meat! On average, the yield is about 26% by weight (meat to whole crab) for experienced shellers, while beginners can expect 18% to 22%. You'll need about 5 pounds crab in the shell to get about one pound of fresh crab meat. Shelling your own crab doesn't always save you money, definitely doesn't save you time, and creates a mess, but it's kind of fun to do with friends or family!
Want more crab recipes?
Impress your friends with our Appetizer Crab Cakes!
Ingredients
See the recipe card below for a full list of ingredients and quantities.
- USE REAL CRAB MEAT! Dungeness crab, blue crab, claw or lump crab meat all work for this crab dip recipe. We're in the Pacific Northwest, so our go-to crab for this recipe was Dungeness crab. Carefully sort through the crab meat and remove any cartilage that may be present—there's almost always a piece or two, regardless of how meticulously the crab meat was picked.
- Frozen or canned artichoke hearts both work. Make sure they're not marinated. We like to remove any tough leaves before chopping them into smaller pieces.
- Greek yogurt, cream cheese, mayonnaise, and parmesan cheese make up the creamy, cheesy goodness holding the delicious crab and artichokes together.
How to make cheesy crab artichoke dip
Start with frozen or canned artichoke hearts, but avoid the marinated variety. Remove any tough leaves, then chop the artichoke hearts into smaller, bite-sized pieces. Set aside.
In a mixing bowl, combine minced garlic, Greek yogurt, mayonnaise, cream cheese, salt, and pepper (image 1). Blend thoroughly (image 2) using a hand mixer for a smooth, even base, or soften the cream cheese first if mixing by hand.
Gently fold in the crab meat, chopped artichokes, and ¾ cup of grated parmesan cheese (image 3). Stir until well combined, ensuring you’ve carefully inspected and removed any cartilage from the crab meat beforehand. Even pre-picked crab meat may still contain small pieces, so double-check for the best results.
Transfer the mixture to a baking dish (image 4), spreading it evenly. Sprinkle the remaining ¼ cup of Parmesan cheese over the top (image 5).
Bake until the dip is golden brown and bubbly throughout. If the top browns before the center is fully heated, cover the dish with foil or a baking sheet and continue baking until hot throughout.
Make ahead tips
Assemble this crab artichoke dip up to one day in advance. Cover and store in the refrigerator until ready to bake.
REMEMBER: Do not place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break.
Favorite riffs
- Substitute Greek yogurt with sour cream for an equally delicious dip.
- Add a handful of chopped fresh spinach to the mix with the artichokes and crab.
Equipment used
We find a hand mixer to be very useful for easily combining the cheese, Greek yogurt, and mayonnaise into a smooth mixture. This can be done by hand, but will take some time and muscle. If mixing by hand, we recommend softening the cream cheese first.
This dip can be baked in a small casserole dish, pie dish, 9-inch cast iron skillet, or smaller ramekins. If serving over several hours, use multiple smaller dishes and bake as needed.
Saving Leftovers
The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.
If you are within the FDA recommendations, this crab artichoke dip will last in an airtight container in the refrigerator for up to 4 days. To reheat, bake in a 375°F oven until hot and bubbly. You can serve it again as a dip or spread it over chicken breasts while baking for an extra delicious touch.
Other favorite seafood appetizers
For more tasty dip ideas,
explore this collection of some favorite dip recipes!
Common FAQ's
Any fresh, not processed, crab is great. Use blue crab (from East Coast) or Dungeness crab (from West Coast), lump or claw meat. The crab should always be refrigerated and labeled as fresh. Avoid canned, non-refrigerated, processed crab and imitation crab - which is not true crab, but processed fish meat
Serve this hot with crackers, veggies, crostini, or bread on the side.
The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours. If you are within the FDA recommendations, this crab artichoke dip will last in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven until hot and bubbly. Leftover dip is also great spread over chicken breasts while baking.
📖 Recipe
Hot Crab Artichoke Dip
- Total Time: 30 minutes
- Yield: 12 servings 1x
Description
Indulge in the ultimate party dip with this Hot Crab Artichoke Dip! A creamy, savory blend of tender crab meat and artichokes, perfect for serving with fresh veggies, crackers, or bread.
Ingredients
- 10 ounces artichoke hearts, drained (not marinated)
- 3 cloves garlic, peeled and minced
- ¼ cup Greek yogurt
- ¼ cup mayonnaise
- 8 ounces cream cheese
- Salt and pepper to taste
- ½ pound crab meat
- 1 cup parmesan cheese, divided
- Chips, crackers, crostini, bread, veggies
Instructions
- Preheat oven to 400 °F.
- Remove any tough leaves from the artichoke hearts and give them a rough chop. Set aside.
- Mix garlic, Greek yogurt, mayonnaise, cream cheese, salt and pepper until well combined. A hand mixer is helpful for this step.
- Add crab meat, ¾ cup parmesan cheese, and chopped artichoke hearts to the mixing bowl and stir until well combined.
- Evenly spread dip into a baking dish and sprinkle with remaining ¼ cup parmesan cheese.
- Bake at 400°F 15-20 minutes until cheese is melted and dip is hot and bubbly in the center. If it’s browning too fast, cover and continue baking until center is hot.
- Serve hot with chips, crackers, crostini, or sliced veggies.
Notes
Use real crab meat! Dungeness crab, blue crab, lump or claw crab meat all work for this recipe. Look for pasteurized crab meat in the refrigerated seafood section—it should always be refrigerated and labeled as fresh. Avoid canned, non-refrigerated, processed crab and imitation crab.
Carefully sort through the crab meat and remove any cartilage that may be present—there's almost always a piece or two, regardless of how meticulously the crab meat was picked.
Use canned or frozen artichoke hearts, just make sure they are not marinated.
Do not place a cold dish into a hot oven, especially glass or ceramic, as the temperature difference can cause the dish to break.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dips and Spreads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 Tablespoons
- Calories: 161
- Sugar: 1.3 g
- Sodium: 516.2 mg
- Fat: 12.4 g
- Carbohydrates: 4.6 g
- Protein: 8.5 g
- Cholesterol: 37 mg
Comments
No Comments