Real Recipes From Real Home Cooks ®

crab-artichoke dip

(13 ratings)
Blue Ribbon 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. Full of sweet crab meat and chunks of artichokes, it'll serve as a fantastic New Year's Eve or holiday appetizer or be fun for a tailgate or potluck. We served it with pita chips, but tortilla chips or crackers would also be an excellent choice.

— The Test Kitchen @kitchencrew
(13 ratings)
yield 4 serving(s)
prep time 10 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
    dried dill
  • 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 delicious, 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.
    Preheat the oven to 350 degrees F. Cream the Parmesan and cream cheese with a mixer in a large bowl. Add the artichokes, mayonnaise, dill, and garlic and mix well.
  • Adding crab and green onions.
    Add the green onions and 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 for 40 minutes.