Hot & Cheesy Crab and Artichoke Dip

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I stole this recipe for Hot & Cheesy Crab and Artichoke Dip from thewickednoodle.com. This delicious appetizer is a yummy addition to any special occasion. Cream cheese, sour cream, mayonnaise and Worcestershire sauce are mixed together in a bowl. Then shredded cheese and chopped artichokes are added to the bowl with salt, pepper and lemon juice. Next a pie dish is sprayed with cooking spray. Half of the cheese and artichoke mixture is spread into the pan. Then the crab meat is placed on top before spooning the remaining cheese mixture on top. The dip is baked until bubbly and lightly browned. This delicious filling dip is served with crackers or crostini.

March 9th is National Crab Meat Day and making Hot & Cheesy Crab and Artichoke Dip is a great way to celebrate (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar).

The ingredients for this recipe are: 8 oz package cream cheese, ½ cup sour cream, ½ cup mayo, few dashes of Worcestershire sauce, 1 ½ to 2 cups shredded white cheese, 14 oz artichoke hearts, squeeze of fresh lemon juice, salt, pepper and 16 oz crab meat

In a medium sized mixing bowl, stir together cream cheese, sour cream, mayo and Worcestershire until thoroughly combined.

Then the drained and chopped artichokes with salt and pepper.

Next add the lemon juice with the shredded cheese.

Spray a baking dish or small cash iron pan with cooking spray. Spread half of the dip mixture into the pan.

Then gently top with the crab meat.

Next spoon the remaining cheese mixture on top of the crab.

Bake at 400 F for 25 to 30 minutes or until bubbling hot and starting to lightly brown. Serve immediately with crackers, crunchy crostini or bread slices.

If you liked this recipe for Hot & Cheesy Crab and Artichoke Dip then you can also try Hot Crab Dip, Slow Cooker Sweet Corn Dip, Taco Dip or Championship Bean Dip.

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Hot & Cheesy Crab and Artichoke Dip

Cream cheese, sour cream, mayonnaise and Worcestershire sauce are mixed together in a bowl. Then shredded cheese and chopped artichokes are added to the bowl with salt, pepper and lemon juice. Next a pie dish is sprayed with cooking spray. Half of the cheese and artichoke mixture is spread into the pan. Then the crab meat is placed on top before spooning the remaining cheese mixture on top. The dip is baked until bubbly and lightly browned. This delicious dip is served with crackers or crostini.
Course Appetizer
Prep Time 5 minutes
Cook Time 30 minutes
Servings 8 people

Ingredients

  • 8 oz package cream cheese softened
  • ½ cup sour cream
  • ½ cup mayo
  • Few dashes of Worcestershire sauce
  • 1 ½ to 2 cups shredded white cheese
  • 14 oz artichoke hearts drained and coarsely chopped
  • Squeeze of fresh lemon juice
  • Salt and pepper to taste
  • 16 oz crab meat
  • Sliced green onions garnish

Instructions

  1. Preheat oven to 400 F.
  2. In a medium sized mixing bowl, stir together cream cheese, sour cream, mayo and Worcestershire until thoroughly combined. Stir in cheese and artichokes. Season to taste with salt, pepper and lemon juice.
  3. Spray a baking dish or small cash iron pan with cooking spray. Spread half of the dip mixture into the pan. Gently top with crab, then spoon the remaining dip onto crab so it’s completely covered.
  4. Bake for 25 to 30 minutes or until bubbling hot and starting to lightly brown. Serve immediately with crunchy crostini or bread slices.