Hot Crab and Cheesy Artichoke Dip – A hot and tasty dip with crab, artichokes and melty parmesan cheese! Ready in less than 30 minutes!
I would assume if you are a sushi lover, you are also a seafood lover. It’s hard to imagine the two not coinciding. As such, I am a sushi-seafood lover. I really should be a coastal gal. Living landlocked is not opportune for my diet needs. I need salmon. I need shrimp. I need halibut and mahi mahi. And I really need crab. A good sweet crab leg can cure many things. I think it’s time I moved back to my west-coast roots. Although, I would take the east coast as well. They have crazy-good crab. And the best New England Clam Chowder. After all, it is the namesake of the delicious stuff. They ought to have the best.
This Hot Crab and Cheesy Artichoke Dip combines my crab adoration with another of my foodie obsessions. Artichokes. Oh I love artichokes. My mother grew up eating them with melted butter (always a win), and my father always had them with mayo (weird, I know). I like it both ways. And I like artichokes in things like wontons (psst! coming soon!), soups, pasta dishes (such as this Creamy Spinach Artichoke Soup, and Lemon Artichoke & Asparagus Pasta) and in hot cheesy crabby dips. This dip is incredibly easy to make. Seriously. Throw everything in a bowl, give it a stir, pop it in the oven. Done. Hot Crab and Cheesy Artichoke Dip deliciousness accomplished.
In a large bowl combine sour cream, mayo, artichokes, and crab meat and stir to combine. Add parmesan cheese (reserve 1-2 tablespoons), lemon juice, garlic, parsley, basil and salt and pepper to taste and mix well. Spread mixture in a large baking dish. Sprinkle reserved parmesan cheese over dip. Bake 15-20 minutes until bubbly and top begins to brown. Serve warm with crackers or sliced baguettes.
Hot Crab and Cheesy Artichoke Dip
Ingredients
- ½ cup sour cream
- ½ cup mayo
- 1 can (about 14 ounces) artichoke hearts - chopped
- 8 ounces crab meat - (may use imitation crab)
- ½ cup shredded parmesan cheese
- juice of one small lemon - (about 2 tablespoons)
- 1 teaspoon garlic - minced
- ¼ teaspoon dried parsley
- ¼ teaspoon dried basil
- salt and pepper - to taste
- crackers or sliced baguette - for serving
Instructions
- Preheat oven to 400 degrees.
- In a large bowl combine sour cream, mayo, artichokes, and crab meat and stir to combine. Add parmesan cheese (reserve 1-2 tablespoons), lemon juice, garlic, parsley, basil and salt and pepper to taste and mix well.
- Spread mixture in a large baking dish. Sprinkle reserved parmesan cheese over dip. Bake 15-20 minutes until bubbly and top begins to brown. Serve warm with crackers or sliced baguettes.
Notes
Nutrition
Although I don’t like crab I think my husband would LOVE this and I need to make it for him! Once again -you have the prettiest pictures ever. And a random thought, do you post EVERY day of the week? I noticed 1 day had 2 posts. You are on the ball girly!
You don’t like crab?!?! Oh sweetie…. 😉 haha at least your husband is on board, I can accept that. 🙂 I do post every day! This week I am testing the waters on a double-post day, and that’s why you saw two posts on Wednesday this week! Depending on how I feel about it I may start doing it every Wednesday. Am I totally insane?!?! Probably. 🙂
My heaven right there! pinned!
I plan to make this for our office Christmas party since we are having mainly appetizers for lunch. If I make this tonight and bake it, will it still taste delicious if it is warmed back up in a crockpot tomorrow? 🙂
I eat my artichokes with mayo too! It’s how I was raised to eat them.
Can you add rice or quinoa to Make it a more substantial side dish. Or would that make it dry?
You could definitely do that – I’d probably try 1 cup cooked rice or quinoa stirred right into the dip before baking.