Crab Artichoke Dip

Baked crab artichoke dip perfect for a show-stopping holiday appetizer. Goes great with toasted bread, crackers or corn chips. Recipe adapted from Damn Delicious.

Course Appetizer, Snack

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 391kcal

Author Danae Wilson

Ingredients

8 ounces cream cheese softened
½ cup mayonnaise
¼ cup sour cream
14 ounces marinated artichoke hearts well drained and chopped
10 ounces lump crab meat
1 cup shredded fontina cheese divided
½ cup pepper jack cheese
3 green onions thinly sliced
1 small lemon zested
1 tablespoon Worcestershire sauce
½ teaspoon Old Bay seasoning
salt and pepper to taste

Instructions

Preheat oven to 425 degrees F. 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.

Nutrition