crab-artichoke dip

★★★★★ 13
a recipe by
Nicole Darty
Redmond, WA

A co-worker brought an extra dish of this into the office a few months back and I talked her into giving me the recipe. Now I am sharing it with you with a few changes of my own.

Blue Ribbon Recipe

This is a classic crab appetizer that can be used for any occasion. It is rich and creamy. Parmesan cheese adds flavor and makes the dip savory. Full of sweet crab meat and chunks of artichokes, serve as a fantastic New Year's Eve or holiday appetizer. But this crab-artichoke dip would also be fun for a tailgate. We served with pita chips, but tortilla chips or crackers would also be a delicious choice.

— The Test Kitchen @kitchencrew
★★★★★ 13
serves 4
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For crab-artichoke dip

  • 1 c
    shredded Parmesan cheese
  • 8 oz
    cream cheese
  • 1 jar
    artichoke hearts (6 oz)
  • 3/4 c
  • 1/2 tsp
    dill, dried
  • 6 clove
    garlic, crushed
  • 2
    green onions, chopped
  • 8 oz
    fresh lump crab meat

How To Make crab-artichoke dip

Test Kitchen Tips
If you're not a big fan of dill, cut back a little on your measurement. It will still be delish but without a heavy dill flavor. We used a 3 quart baking dish.
  • Mixing Parmesan, cream cheese, artichokes, mayo, dill, and garlic in a bowl.
    Cream the Parmesan and cream cheese with a mixer. Add artichokes, mayo, dill, and garlic and mix well.
  • Adding crab and green onions.
    Add green onions and lump crab.
  • Mixing until just combined.
    Mix just until well blended.
  • Crab mixture spread into a baking dish.
    Spread into a baking dish.
  • Crab-Artichoke Dip baking in the oven.
    Bake @ 350 degrees for 40 minutes.