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