Crab and Artichoke Dip
A creamy and delicious dip featuring lump crab meat and artichoke hearts, perfect for parties or cozy nights in.
Ingredients
For the dip
- 1 tablespoon olive oil
- 2 cloves garlic, finely chopped
- 1 small shallot, finely chopped
- 8 ounces cream cheese, at room temperature Make sure it's at room temperature for easy mixing.
- 1.5 cups shredded fontina cheese
- 0.5 cups shredded Parmesan
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 2 teaspoons Old Bay seasoning Adjust to taste.
- 2 teaspoons Worcestershire sauce
- 1 lemon (optional) Juice from half for flavor.
- 1 container refrigerated special grade crab, drained Not lump crab.
- 1 can quartered artichoke hearts, drained and roughly chopped
- to taste Fresh chopped parsley, for serving (optional)
- as needed Crostini, pita, or saltines, for serving
Instructions
Preparation
- Preheat your oven to 425 degrees F.
- 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.
- 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 the juice from half the lemon if desired. Stir well.
- Gently add the crab, chopped artichokes, and the garlic mixture to the bowl. Mix until everything is combined. Taste and add more lemon juice if you want a zesty flavor.
Baking
- 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.
Serving
- 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.
Notes
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. You can also add chopped spinach or sun-dried tomatoes for a twist on the classic flavor.