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Hot Crab and Artichoke Dip

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Hot Artichoke and Crab Dip

This is a delicious and creamy hot artichoke and crab dip that can be baked in the oven or made in a slow cooker. Perfect for holiday entertaining!

Yummy Artichokes

I’m an artichoke dip fan….and a crab meat fan…and anything hot and dippy fan so this recipe has my name written all over it! 🙂

Hot Artichoke and Crab Dip

The ingredients aren’t hard to find so that’s a plus.  It’s delicious, another plus, and you can make it ahead of time or in a crock pot.

Below is the step-by-step recipe with pictures but at the bottom of the post is a printable version so you can print it out and have it when you need it.

*This post may contain affiliate links and I’ll earn a commission if you shop through them. You can read my full disclosure here

Hot Artichoke and Crap Dip Recipe

Ingredients:

Chopped artichokes for artichoke dip14-ounce can or jar of artichoke hearts drained and chopped.Pink Crab meat for Hot Artichoke Dip with Crab2 6-ounce cans crab meat, drainedArtichoke Dip - mayonnaise in a measuring cup1 cup mayonnaiseHot Artichoke Crab Dip - Parmesan cheese in a measuring cup1/4 cup grated Parmesan cheeseFresh lemon ready to be juiced 2 teaspoons fresh lemon juice
2 teaspoons Worcestershire sauce
Crackers, pita chips or toasted bread rounds for serving

Directions:

If cooking in the oven preheat oven to 425°.Hot artichoke crab dip - mixing ingredients in a bowlMix all ingredients well.Hot Artichoke Dip in oven safe dish and ready to be baked.

Place in an oven-safe casserole dish (these are the ones I use often) and bake for 15 to 20 minutes until lightly browned and bubbly.Hot artichoke and crab dip close up with crackers ready to eat!If cooking in a crockpot, mix well, place in crockpot on low and heat for 4 hours.

Serve!

Now wasn’t that easy? Do you have a favorite go-to appetizer recipe?

 

Some other appetizer recipes you may enjoy

Savory and delicious cream cheese and mushroom stuffed baked crescent roll appetizers. Great as an appetizer or as a snack - serve warm to fully enjoy! from cupcakesandcrinoline.com

Mushroom and Cream Cheese Appetizer Rolls

Vegetarian PizzaVegetarian Pizza

*Printable Recipe Below

Hot Crab and Artichoke Dip

Mary Beth
A smooth, delicious, and cheesy hot crab and artichoke dip. Perfect for entertaining.
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer
Cuisine American
Servings 10 people
Calories 236 kcal

Equipment

Casserole Dish

Ingredients
  

  • 14 ounce can or jar of artichoke hearts drained and chopped
  • 12 ounces crab meat drained 2 6 ounce cans
  • 1 cup mayonnaise
  • ¼ cup grated Parmesan cheese
  • 2 tsp fresh lemon juice
  • 2 tsp Worcestershire sauce

Instructions
 

  • Preheat oven to 425 degrees.
  • Mix all ingredients well.
  • Place in an oven-safe casserole dish and bake for 15 to 20 minutes until lightly browned and bubbly.
  • If cooking in a crock pot, mix well, place in crock pot on low and heat for 4 hours.

Nutrition

Nutrition Facts
Hot Crab and Artichoke Dip
Amount Per Serving
Calories 236 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 4g25%
Cholesterol 45mg15%
Sodium 477mg21%
Potassium 102mg3%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 8g16%
Vitamin A 433IU9%
Vitamin C 10mg12%
Calcium 70mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Appetizer, artichoke dip, Crab dip
Tried this recipe? Let me know what you think!Mention @TheHowToHome or tag #thehowtohome!

Enjoy!

 

Recipe Rating




Christia Colquitt

Wednesday 3rd of February 2016

This would be perfect for the Super Bowl. I love crab dip.

Carlee

Sunday 31st of January 2016

Yum! I haven't had crab dip in a while and I can't say I've ever had it with artichoke. I am going to have to try this!

Diane

Sunday 17th of January 2016

Mary Beth... this looks and sounds amazing! I have a go-to crab dip... but yours is completely different. I'm pinning it to remember. :)

All the best for an extraordinary start to you week!

Mary Beth

Monday 18th of January 2016

Thank you so much, Diane!