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Crab and Artichoke Dip

Raven Higheagle


This crowd-pleasing dip comes together in just 10 minutes, and it is baked to absolute cheesy perfection!

And once it comes out of the oven, you’ll just want to gorge on this dip like there’s no tomorrow. Just be sure to have some extra baguette slices for dipping because you’ll want at least 3 servings of this!


☆☆☆☆☆ 0 votes

Serves 8
10 Min
25 Min


  • 8 oz
    cream cheese, at room temperature
  • 1/2 c
  • 1/2 c
    sour cream
  • 1
    (14-ounce) can artichoke hearts, drained and quartered
  • 12 oz
    lump crab meat
  • 1 c
    shredded fontina cheese, divided
  • 1/2 c
    shredded pepper jack cheese
  • 3
    green onions, thinly sliced
  • 1 Tbsp
    worcestershire sauce
  • ·
    kosher salt and freshly ground black pepper, to taste

How to Make Crab and Artichoke Dip


  1. Preheat oven to 425 degrees.
    Lightly oil a 9-inch baking dish or coat with nonstick spray.
  2. In a large bowl, combine cream cheese, mayonnaise and sour cream.
  3. Stir in artichoke hearts, crab meat, 1/2 cup fontina cheese, pepper jack cheese, green onions and Worcestershire; season with salt and pepper, to taste.
  4. Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup fontina cheese.
  5. Place into oven and bake until bubbly and golden, about 20-25 minutes.
  6. Serve immediately
  7. Serve with Melba Toast, Bagel Chips, or Baked Pita Chips.

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