4-Cheese Crab Artichoke Dip: A Decadent Party Favorite
Looking for the ultimate appetizer to impress your guests at your next gathering? This 4-Cheese Crab Artichoke Dip is the perfect combination of creamy, cheesy goodness with the rich flavors of lump crabmeat and tender artichoke hearts. Baked until bubbly and golden brown, this dip is bursting with flavor from a blend of four cheeses, Dijon mustard, lemon juice, and just the right touch of garlic and hot sauce. Whether you’re hosting a party, bringing a dish to a potluck, or just treating yourself, this crab artichoke dip is guaranteed to be a hit.
Why You’ll Love This Recipe
This luxurious dip is a crowd-pleaser for any occasion. The creamy base of cream cheese, mayonnaise, and sour cream provides the perfect canvas for the savory flavors of crab, artichokes, and a blend of cheeses. The addition of Dijon mustard and Worcestershire sauce adds a subtle tanginess, while the garlic and hot sauce give it just the right kick. It’s easy to prepare in under an hour, making it a fantastic last-minute appetizer or snack that feels gourmet.
Ingredients
For the Dip:
- 16 ounces block-style cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 – 1/2 cup sour cream
- 2 teaspoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 2-3 cloves garlic, minced (adjust for desired garlicky flavor)
- Hot sauce, to taste
- 1/2 cup grated Parmigiano Reggiano
- 3/4 cup shredded Monterey Jack cheese, divided
- 3/4 cup shredded sharp cheddar cheese, divided
- 1/2 cup thinly sliced scallions, plus extra for garnish
- 2 cups coarsely chopped artichoke hearts (from two 14-ounce cans, rinsed and drained well or 12-ounce bag of frozen, defrosted and drained)
- 1 pound lump crabmeat, picked over for cartilage
- Kosher salt and freshly ground black pepper, to taste
For Garnish:
- Chopped flat-leaf parsley
- Additional scallions
Directions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly coat a 2-3 quart baking dish or a 10-12 inch cast iron skillet with cooking spray to prevent sticking.
Step 2: Prepare the Creamy Base
In a large bowl, use a hand mixer or a stand mixer with a paddle attachment to beat together the cream cheese, mayonnaise, sour cream, Dijon mustard, Worcestershire sauce, lemon juice, minced garlic, hot sauce, and grated Parmigiano Reggiano. Mix until the ingredients are smooth and well combined.
Step 3: Add the Cheese and Mix-Ins
Using a spoon or spatula, fold in 1/2 cup of Monterey Jack, 1/2 cup of sharp cheddar cheese, and the scallions. Stir until evenly incorporated.
Gently fold in the chopped artichoke hearts and lump crabmeat. Take care not to break up the crabmeat too much—you want nice, meaty chunks in the dip. Season with salt, pepper, and additional hot sauce to taste.
Step 4: Assemble and Bake
Transfer the dip mixture to the prepared baking dish, spreading it out into an even layer. Sprinkle the remaining 1/4 cup of Monterey Jack and 1/4 cup of sharp cheddar cheese evenly over the top.
Place the dish on a baking sheet to catch any potential drips, then bake in the preheated oven for 25-30 minutes. The dip should be hot and bubbly, with the cheese on top melting to golden perfection. For an extra crispy finish, you can broil the dip for 1-2 minutes, but watch carefully to prevent burning.
Step 5: Garnish and Serve
Once baked, remove the dip from the oven and let it rest for 5-10 minutes to allow the flavors to settle. Garnish with freshly chopped flat-leaf parsley and additional scallions for a pop of color and freshness.
Serve warm with slices of baguette, crackers, crostini, tortilla chips, or an assortment of crudités for dipping.
Serving Suggestions
This 4-Cheese Crab Artichoke Dip is versatile and perfect for any event. Pair it with an array of crunchy dippers like toasted bread, pita chips, or even veggies like bell peppers and celery. It also makes a great addition to any charcuterie board or appetizer spread. This indulgent dip is ideal for game days, holiday parties, or family gatherings.
Recipe Notes
- Make Ahead: You can prepare the dip mixture up to one day ahead of time. Cover and refrigerate until ready to bake. When you’re ready to serve, bake as directed, allowing a few extra minutes to ensure it heats through.
- Storage: Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
- Customization: Feel free to adjust the amount of garlic and hot sauce to suit your taste. You can also experiment with different types of cheese, such as Gruyère or fontina, for a unique flavor twist.
Recipe Summary
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 10 servings
- Calories: 350 kcal per serving
Final Thoughts
This 4-Cheese Crab Artichoke Dip is a decadent and delicious appetizer that is sure to impress at any gathering. The creamy, cheesy base combined with the rich flavor of lump crab and tender artichokes creates a mouthwatering dish that’s packed with flavor. Topped with golden, melty cheese and garnished with fresh herbs, this dip is as visually appealing as it is delicious. Whether you’re serving it at a party or enjoying it as a treat at home, this crab artichoke dip will be a hit!
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4-Cheese Crab Artichoke Dip
- Total Time: 45 minutes
- Yield: 10 1x
Description
This 4-Cheese Crab Artichoke Dip brings together the best of both worlds: rich, creamy cheeses and succulent lump crabmeat. Paired with tender artichokes and a hint of garlic, the flavors meld together beautifully, creating a dip that is decadent and perfect for any occasion. The golden, bubbling cheese on top is the perfect finishing touch, adding a delightful texture to every bite.
Ingredients
16 ounces block-style cream cheese, softened
1/2 cup mayonnaise
1/4 – 1/2 cup sour cream
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon fresh lemon juice
2–3 cloves garlic, minced (adjust for desired garlicky flavor)
Hot sauce, to taste
1/2 cup grated Parmigiano Reggiano
3/4 cup shredded Monterey Jack cheese, divided
3/4 cup shredded sharp cheddar cheese, divided
1/2 cup thinly sliced scallions, plus extra for garnish
2 cups coarsely chopped artichoke hearts (from two 14-ounce cans, rinsed and drained well or 12-ounce bag of frozen, defrosted and drained)
1 pound lump crabmeat, picked over for cartilage
Kosher salt and freshly ground black pepper, to taste
Chopped flat-leaf parsley, for garnish
Instructions
Preheat oven to 350°F (175°C). Lightly coat a 2-3 quart baking dish or a 10-12 inch cast iron skillet with cooking spray.
In a large bowl, using a hand mixer or stand mixer with the paddle attachment, beat together cream cheese, mayonnaise, sour cream, Dijon mustard, Worcestershire sauce, lemon juice, minced garlic, hot sauce, and grated Parmigiano Reggiano.
Using a spoon or spatula, fold in 1/2 cup Monterey Jack, 1/2 cup sharp cheddar cheese, and scallions until well combined.
Gently fold in the chopped artichoke hearts and lump crabmeat. Season the mixture with salt, pepper, and additional hot sauce to taste.
Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/4 cup Monterey Jack and 1/4 cup sharp cheddar cheese over the top.
Place the dish on a baking sheet and bake in the preheated oven for 25-30 minutes until the dip is hot and bubbly. Optionally, broil for 1-2 minutes to brown the cheese on top, but watch carefully to prevent burning.
Garnish with fresh parsley and additional scallions. Allow the dip to rest for 5-10 minutes before serving warm with sliced baguette, crackers, crostini, tortilla chips, or crudités.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350