Imagine sitting bayside, the sounds of seagulls above, waves crashing below, and crusty bread in hand dipping into a delicious bowl of creamy, cheesy Hot Crab Artichoke Dip. Dreamy. But if the beach isn’t within reach at this moment, you can still indulge in this baked crab dip. Whether you’re looking for a party-pleasing holiday appetizer or a cozy treat to enjoy on movie night, this baked crab dip is loaded with succulent crab meat and melty cheese, making it impossible to resist(And if you are looking for party appetizer recipes, take a look at this recipe for vintage Grape Jelly Meatballs.)
If you’re not familiar with this dip, here’s a bit of the history and background of Hot Crab Dip…
Hot crab dip is a creamy, cheesy seafood appetizer enjoyed for decades. It most likely originated in coastal Maryland, where it’s been a perennial favorite for ages. It’s also popular here where I live in the southern U.S. It’s traditionally made with crabmeat, cream cheese, mayonnaise, and seasonings, all baked in the oven until hot and bubbly. Over time, people have added their own variations to this classic recipe, such as adding shredded cheese, spices, and other ingredients. Hot crab dip is usually served with crackers, chips, bread, or vegetables, or bread cubes.
In my version of Hot Crab Dip, I add chopped artichoke hearts, plus some sour cream and two kinds of cheese (because IMHO, dip can never be creamy or cheesy enough, am I right?). Think of it as a combination of Artichoke Dip and Crab Dip.
How to Serve Hot Crab Artichoke Dip
You can serve this crab dip in a variety of ways.
The easiest way to serve hot crab dip is to set it out in its baking dish with a variety of crackers, chips, or fresh vegetables. I like to use homemade or store-bought crostini or pita chips.
You can also use a hollowed-out bread bowl to bake and serve the hot crab artichoke dip. You can use store-bought or homemade bread for this. You’ll need a large, hearty round loaf of white or wheat bread. Hollow out the inside, and brush the inside with melted butter. Place the bread bowl on a baking sheet, fill it with the hot crab dip, and bake at 350 degrees Fahrenheit for about 30 minutes, or until the dip is bubbly and the bread is lightly golden. And don’t waste the inside of the bread. Cut it into cubes, give them a quick toast in the oven, and serve those with the bread bowl for dipping.
If you prefer, you can make this Hot Crap Dip in a slow cooker instead of the oven. Add the ingredients to a slow cooker and cook on low for 1-2 hours, or until everything is heated through. Keep the slow cooker on the warm setting, add a ladle or large spoon to the crock for serving, and allow your guests to serve themselves.
Tips for making Hot Crab Artichoke Dip:
- I like to use canned lump crab meat for this recipe. It’s convenient and budget-friendly. If you prefer to use fresh, just make sure it is labeled lump, jumbo, or back fin. Be sure the crab is fully cooked and discard any piece of shells or cartilage you may find before using it in the recipe.
- Change up the seasonings to suit your taste. A dollop or two of grated horseradish will give this dip a delicious kick. Add an Italian seasoning blend for an Italian-style dip. Or make it spicy by adding cayenne or drizzle the dip with hot sauce. You can also use Cajun or Creole seasoning.
- Try using different cheeses. Monterey Jack cheese, hot pepper cheese, Swiss, or mozzarella are delicious choices.
How to store Crab Dip:
- Truth be told, I rarely have leftover crab dip. But in the case that you do, store leftover crab dip in an airtight container in the refrigerator for up to 3 days.
When serving, how long can Crab Dip sit out?
Hot Crab Artichoke Dip is best enjoyed warm, but for safety, it shouldn’t be left out at room temperature for more than two hours. To keep it warm for longer gatherings, consider using a slow cooker or chafing dish to maintain a temperature of at least 140°F (60°C). This helps prevent bacteria growth and keeps the dip safe to enjoy. When the party’s over, refrigerate any leftover dip promptly and consume within 2–3 days.
Chilled crab dip is also a great option, especially for longer events where maintaining a hot temperature might be challenging. After preparing, allow the dip to chill in the refrigerator for at least an hour to let the flavors meld, then serve it with fresh veggies, crackers, or crusty bread. If the dip will sit out for an extended period, keep it over ice or serve in smaller portions to keep everything fresh and safe to eat.
Whether you’re hosting a holiday gathering or simply craving a creamy, cheesy baked dip, this Hot Crab Artichoke Dip is sure to be a hit. If you try it, I’d love to hear what you think in the comments below! Don’t forget to follow me on Facebook, Pinterest, and Instagram for more of everything homemade, handmade, and homegrown.
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Hot Crab Artichoke Dip
Description
This Maryland-style crab dip is rich, creamy, and baked to perfection in under 30 minutes.
Ingredients
- 1 (8-ounce) package of cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 1/2 teaspoon seafood seasoning (like Old Bay)
- 1/2 cup grated Parmesan cheese, divided
- 3/4 cup shredded cheddar cheese, divided
- 2 (6-ounce) cans of lump crab meat, drained
- 1 (14-ounce) can of artichoke hearts, drained and coarsely chopped
- 1/4 teaspoon paprika
- 2–3 green onions, finely chopped (optional)
Instructions
- Preheat oven to 350°F. Prepare an 8×8-inch baking dish, or a similar size casserole dish, by spraying it with oil or rubbing it with butter.
- In a mixing bowl, combine cream cheese, mayonnaise, sour cream, lemon juice, Worcestershire sauce, garlic powder, onion powder, seafood seasoning, ¼ cup of grated Parmesan, and ¼ cup of shredded cheddar. Use an electric mixer to mix, or stir with a sturdy spoon or spatula until well combined (the mixer is easier but you can mix it by hand if you choose).
- Add the crab meat and chopped artichokes, and use a spoon or spatula to gently mix until combined.
- Spread the mixture into the prepared baking dish.
- Top with remaining Parmesan and cheddar cheeses. Sprinkle with paprika.
- Bake for 25 minutes or until the cheese is melted and bubbly.
- Garnish the top with chopped green onions. Serve warm with crostini, crackers, chips, or raw vegetables.
3 Comments
Lynnell
December 31, 2022 at 12:56 amI could swoon! This is the most delightful dip I’ve ever eaten!
★★★★★
Melissa
January 4, 2023 at 6:25 pmI’m so happy that you enjoyed the recipe!
Ashley
January 6, 2023 at 5:02 amDelicious! We had it for our New Year’s party and it was a big hit!
★★★★★