Are you ready for a dish that will make your taste buds dance? Hot Crab Artichoke Dip is an easy-to-make, delicious appetizer that’s sure to please. With its creamy, cheesy texture and succulent crab meat, this dip is the perfect way to start a party. Whether you’re hosting a summer barbecue or a cozy winter gathering, this baked crab dip will surely be a hit! So, let’s get started and create a dip that will have everyone asking for more! (And if you are looking for party appetizer recipes, take a look at this recipe for vintage Grape Jelly Meatballs.)
If you’ve never tried it, here’s a bit of the history and background of Hot Crab Dip…
Hot crab dip is a creamy, cheesy seafood appetizer that has been 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 Artichoke Crab Dip:
- I like to use canned lump crab meat for this recipe. It’s convenient and budget-friendly. If you prefer not to use canned, just make sure it is labeled lump, jumbo, or back fin. It needs to be fully cooked with any cartilage or shells before adding the crab to the dip.
- 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.
- Store leftover crab dip in an airtight container in the refrigerator for up to 3 days.
- And as an added food safety precaution, I don’t like to allow seafood, including this dip, to sit out at room temp for more than an hour or two. After that, I refrigerate the leftover dip. If you accidentally leave this dip to sit out beyond 2 hours, just go ahead and discard it. As delicious as it is, it’s not worth chancing it.
If you try this recipe, I hope you love it. And follow me on Facebook, Pinterest, and Instagram so you don’t miss a post.
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