Crab and Artichoke Dip

view of piece of bread that has just scooped out some dip

Crab and Artichoke Dip is warm, creamy and oh so good! You HAVE to try this one! Loaded with chunks of artichoke, fresh crab meat and cheeses, it's the perfect party or game day appetizer!

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 33

Total Time 43

Servings

Calories 307kcal

Author Teri

Equipment

Ingredients

8 ounces cream cheese softened
1 cup mayonnaise
14 ounces artichokes canned, drained and chopped
1 clove garlic minced
1 lemon zest from 1 lemon
⅛ teaspoon sea salt
¼ teaspoon black pepper
1 cup Parmesan cheese divided into ¾ cup and ¼ cup
⅓ cup green onions sliced, additional for garnish
8 ounces crab claw meat
⅓ cup red bell pepper small dices, for garnish

Instructions

Preheat oven to 350°F.
Mix softened cream cheese, mayonnaise and artichokes in medium sized mixing bowl until cream cheese is blended thoroughly.
Add garlic, lemon zest, sea salt, black pepper, Parmesan cheese and green onions. Mix again until well blended.
Add crab claw meat and mix gently, just until blended. You don't want to break up the chunks of crab.
Spread into a well seasoned cast iron skillet, or any other baking dish (spray with nonstick cooking spray before adding dip mixture). Top with remaining ¼ cup Parmesan cheese.
Bake for 30 minutes until thoroughly heated and bubbly.
Place skillet or baking dish on top rack and turn on broiler to high. Watch carefully until top is nicely browned. This took 3 minutes in my oven, but again, watch carefully as it can be faster in your oven and may burn.
Remove from oven and top with additional green onions and diced red bell pepper. Serve with baguette slices (fresh or toasted) or tortilla chips.

Video

Notes

Cream cheese needs to be completely softened in order to be able to mix easily with the other ingredients. You can leave it out of the refrigerator about an hour or so, prior to making this. Another option is to soften in the microwave on 50% power for a minute or two (check every 30 seconds). Make sure to cut up into cubes and separate them on a plate to prevent the outer edges from melting and the inner portion not softening.

Don't skip the fresh lemon zest. It adds a nice brightness to the dish and gives it that extra boost of flavor. See link above for my favorite tool for zesting a lemon.

A well seasoned cast iron pan is a great thing to have in your kitchen. It becomes nonstick and an excellent pan to cook so many things in. Read above to find a great link for info about seasoning your pan properly.

Nutrition