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Crab Artichoke Dip

Crab Artichoke Dip

Crab is the number one request at our house around the holidays, a special occasion splurge I allow once a year. If you’re looking for a show-stopping appetizer to serve at an upcoming holiday gathering, look no further than this crab artichoke dip. Artichoke dip is addictive enough on its own, but the addition of crab (hopefully local Alaska crab meat) takes it way over the top to fancy town. Pull this out of the oven, put some toasted bread or crackers alongside it, and watch the crowd gather around and linger until it’s gone. This would be great on New Years Eve with a glass of bubbly.

Crab Artichoke Dip

Serves 8. Recipe adapted from Damn Delicious.

  • 8 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 14-ounce jar marinated artichoke hearts, well drained and chopped
  • 10 ounces lump crab meat
  • 1 cup shredded fontina cheese, divided
  • 1/2 cup pepper jack cheese
  • 3 green onions, thinly sliced
  • zest of 1 small lemon
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning
  • salt and pepper to taste

Preheat oven to 425 degrees. Spray a 9 inch baking dish with non-stick spray. Set aside.

To the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, mayonnaise, and sour cream. Beat on medium speed until smooth and combined, scraping the sides of the bowl as needed. Remove the bowl from the stand mixer and fold in the artichoke hearts and crab meat using a rubber spatula. Add 1/2 cup of the fontina cheese, the pepper jack, green onions, lemon zest, Worcestershire sauce, and Old Bay. Stir until well combined. Season with salt and pepper to taste.

Spread the dip evenly into the prepared baking dish. Bake for 25 minutes or until melted, bubbly, and golden brown on top. Serve immediately with toasted bread, crackers, or corn chips.

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