Crab and Artichoke Dip
Introduction
Crab and Artichoke Dip is a delightful mix of creamy goodness that everyone loves! Whether you’re hosting a party or just craving a delicious snack, this dip is sure to impress. It’s perfect for sharing with family and friends, so let’s dive into how to make this tasty treat!
Why Make This Recipe
This dip is not just tasty; it’s also super easy to make! You can whip it up in no time, and the creamy texture combined with the lump crab meat makes it a real hit. Great for game nights, family gatherings, or just a cozy evening at home, it’s simple enough to prepare on busy days and still feel special.
How to Make Crab and Artichoke Dip
Ingredients:
- 1 tablespoon olive oil
- 2 garlic cloves, finely chopped
- 1 small shallot, finely chopped
- 8 ounces cream cheese, at room temperature
- 1 1/2 cups (6 ounces) shredded fontina cheese
- 1/2 cup (2 ounces) shredded Parmesan
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 2 teaspoons Old Bay seasoning, plus more for serving
- 2 teaspoons Worcestershire sauce
- 1 lemon (optional)
- 1 (8-ounce) container refrigerated special grade (not lump) crab, drained
- 1 (14-ounce) can quartered artichoke hearts packed in water, drained and roughly chopped
- Fresh chopped parsley, for serving (optional)
- Crostini, pita or saltines, for serving
Directions:
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Preheat your oven to 425 degrees. In a small skillet, heat the olive oil over medium heat. Add the garlic and shallot, and cook until they are soft, about 2 minutes. Turn off the heat.
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In a large bowl, mix together the cream cheese, 1 cup of fontina, 1/4 cup of Parmesan, mayonnaise, sour cream, Old Bay seasoning, Worcestershire sauce, and if you like, juice from half the lemon. Stir well.
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Gently add the crab, chopped artichokes, and the garlic mixture to the bowl. Mix until everything is combined. Taste it and add more lemon juice if you want a zesty flavor.
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Spread the mixture into a 1 1/2-quart baking dish smoothly. Mix the remaining fontina and Parmesan in a small bowl, and sprinkle it over the top. Bake for 20 to 25 minutes until it’s bubbling and golden-brown.
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Once done, remove it from the oven and let it cool for about 10 minutes. Sprinkle with parsley and a bit more Old Bay if you like. Serve hot with crostini or saltines.
How to Serve Crab and Artichoke Dip
Serve this dip warm alongside crispy crostini, pita chips, or crunchy saltines. It’s perfect for dipping and sharing, making it ideal for gatherings or a cozy night in.
How to Store Crab and Artichoke Dip
If you have any leftovers, store them in an airtight container in the fridge for up to three days. To reheat, warm it up in the oven or microwave until heated through.
Tips to Make Crab and Artichoke Dip
- Make sure your cream cheese is at room temperature for easy mixing.
- Feel free to adjust the amount of Old Bay seasoning to suit your taste.
- For extra flavor, you can add a dash of hot sauce or some diced jalapeños.
Variation
You can add chopped spinach or sun-dried tomatoes for a twist on the classic flavor. This adds a nice color and extra nutrition to your dip!
FAQs
Can I use canned crab instead of fresh?
Yes, canned crab is a convenient alternative! Just make sure to drain it well.
Can I make this dip ahead of time?
Absolutely! You can prepare it without baking and store it in the fridge. Just bake it when you’re ready to serve.
What if I don’t have Old Bay seasoning?
No worries! You can substitute with a mix of paprika, salt, and a pinch of cayenne pepper for similar flavors.
