Best 9 Simply Fabulous Artichoke And Crab Dip Recipes

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Indulge in a culinary masterpiece that blends the delicate flavors of artichoke and crab in a creamy, cheesy dip. This simply fabulous artichoke crab dip is an appetizer that will tantalize your taste buds and leave you craving more. Made with a combination of fresh artichoke hearts, succulent crab meat, a blend of cheeses, and a touch of spices, this dip is sure to be the star of any gathering. Whether you're hosting a party or looking for a delightful snack, this artichoke crab dip is the perfect choice. Discover the step-by-step recipe inside, along with variations and serving suggestions to make your dip truly unforgettable.

Check out the recipes below so you can choose the best recipe for yourself!

HOT ARTICHOKE CRAB DIP



Hot Artichoke Crab Dip image

Andrew Zimmern's rich dip guarantees a bite of something delicious with every scoop: jumbo lump crabmeat, artichokes, and Parmesan are combined and baked till bubbly brown. Serve it with buttered toast points for a crowd-pleasing appetizer.

Provided by Andrew Zimmern

Categories     appetizer

Time 35m

Yield 8 servings

Number Of Ingredients 15

8 ounces lump crab meat, picked over
2/3 cup mayonnaise
2 tablespoons Madeira wine
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1 pinch cayenne pepper
1 pinch ground white pepper
1 clove garlic
1/2 bunch parsley
1 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1 1/2 quarts water
2 lemons, divided
2 cans artichoke hearts packed in water (14oz can), or 6 fresh artichokes (see Step 2 for preparation)
White bread (such as Pullman loaf)
2 tablespoons unsalted butter, room temperature

Steps:

  • Dip: Preheat oven to 525 degrees F. In a large mixing bowl, add crab meat, mayonnaise, Madeira, salt, paprika, cayenne, and white pepper. Mince the garlic (you should have about 1 tablespoon) and add to the bowl. Crumple up the parsley and finely chop it; add 3 tablespoons to the bowl and reserve the rest. Add the cheese to the bowl and set aside.
  • (Note: If using canned artichokes, skip to Step 4.) Prepare fresh artichokes: Peel outer layers of the artichoke to reveal the tender leaves at the stem. Place the artichoke on its side and slice off the top third or so. Continue to peel away the darker outer layers, revealing the pale yellow interior. Make acidulated water: Add water to a bowl. Squeeze lemon juice from 1½ lemons into the water, followed by the squeezed lemon halves themselves. This acidulated water will be used to prevent the artichoke from oxidizing and turning brown. Set aside. Squeeze the juice from the remaining lemon half directly into the dip.
  • Continue breaking down the artichoke: Cut most of the stem off. Then use a paring knife to trim away the tough fibrous leaves around the stem. Slice off about an inch of the top to reveal the inner purple choke; remove the pale, tender layers surrounding the choke and place them in the acidulated water. Next, place the trimmed artichoke in the palm of your hand. Use a paring knife at an angle to cut all the way around the choke to remove it. (Don't cut too deep, or the tender heart will be removed, too!) Continue to scrape to remove all of the fuzzy hairs; a spoon works well, too. Slice what remains into ½-inch pieces and place into the acidulated water. Repeat with remaining artichokes. (Note: Artichoke pieces will need to be steamed or boiled for 10-15 minutes before adding them to the dip.)
  • Canned artichokes: Make sure the hearts are well drained. Slice them diagonally into ¼-inch strips; add to the bowl with the other dip ingredients. Gently stir to combine, being careful not to break up the lump crab meat. Evenly spread mixture into a baking dish. Top with a pinch of paprika, some more chopped parsley, a sprinkling of salt, and 1-2 tablespoons freshly grated Parmesan. Baking the dip: Place baking dish on the upper rack of the oven and immediately turn the temperature down to 400 F. Bake uncovered until brown and bubbly, 20 minutes.
  • Toast points: Meanwhile, slice bread into ¾-inch slices. Thinly spread butter onto both sides of each slice. Trim the crusts, then slice in half diagonally to get two triangles per slice. Place on a baking sheet and toast in the oven at 400 degrees F until golden, about 10 minutes.
  • Place toast points on a serving plate next to bubbling hot dip. Heap a spoonful of dip on toast and eat immediately.

CRAB AND ARTICHOKE DIP



Crab and Artichoke Dip image

This crowd-pleasing dip comes together in just 10 minutes, and it is baked to absolute cheesy perfection!

Provided by Chungah Rhee

Yield 8 servings

Number Of Ingredients 10

8 ounces cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup sour cream
1 (14-ounce) can artichoke hearts, drained and quartered
12 ounces lump crab meat
1 cup shredded fontina cheese, divided
1/2 cup shredded pepper jack cheese
3 green onions, thinly sliced
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste

Steps:

  • Preheat oven to 425 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray. In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in artichoke hearts, crab meat, 1/2 cup fontina cheese, pepper jack cheese, green onions and Worcestershire; season with salt and pepper, to taste. Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup fontina cheese. Place into oven and bake until bubbly and golden, about 20-25 minutes. Serve immediately.

ARTICHOKE CRAB DIP



Artichoke Crab Dip image

This hot dip is simple and wonderful! Lump crabmeat is folded into a creamy artichoke mixture. Serve with crackers or warm bread slices.

Provided by Ashley

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 45m

Yield 24

Number Of Ingredients 4

2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can artichoke hearts in water, drained
½ teaspoon Old Bay (tm) Seasoning
½ pound fresh crabmeat, picked over for cartilage and shell fragments

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place cream cheese in a medium baking dish with 3/4 of the artichoke hearts and Old Bay Seasoning TM. Blend until smooth. Gently fold in crabmeat, taking care not to break up lumps.
  • Bake in the preheated oven 30 minutes, or until surface is golden brown. Remove from heat and garnish with remaining artichoke hearts.

Nutrition Facts : Calories 84.5 calories, Carbohydrate 2.4 g, Cholesterol 27.7 mg, Fat 6.6 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 211.3 mg

HOT ARTICHOKE AND CRAB DIP



Hot Artichoke and Crab Dip image

My friend had made this recipe. Very tasty! Serve warm with baguette slices.

Provided by bernett5

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 35m

Yield 20

Number Of Ingredients 12

1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 clove garlic, pressed
1 (14 ounce) can artichoke hearts in water, drained and chopped
1 ½ cups cooked crabmeat
¾ cup grated Parmesan cheese
⅓ cup chopped green onion
⅓ cup chopped red bell pepper
1 teaspoon ground cayenne pepper
½ cup dry bread crumbs
2 teaspoons chopped green onion, or to taste
2 teaspoons chopped red bell pepper, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper, and cayenne pepper into cream cheese mixture. Transfer the dip to a 9-inch pie dish and sprinkle top with bread crumbs.
  • Bake in the preheated oven until crumb topping is golden brown and dip is hot, 20 to 30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.

Nutrition Facts : Calories 161.2 calories, Carbohydrate 4.5 g, Cholesterol 26.8 mg, Fat 13.8 g, Fiber 0.7 g, Protein 5.2 g, SaturatedFat 4.3 g, Sodium 272.8 mg, Sugar 0.5 g

BAKED CRAB AND ARTICHOKE DIP



Baked Crab and Artichoke Dip image

This baked crab and artichoke dip is made and served in a bread bowl that you can eat too!

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 1h

Yield 12

Number Of Ingredients 16

2 (8 ounce) packages cream cheese, softened
1 pound lump crabmeat, drained
1 (14 ounce) can artichoke bottoms, drained and chopped
6 ounces shredded white Cheddar cheese
½ cup finely diced red bell pepper
⅓ cup chopped green onions
½ cup sour cream
¼ cup mayonnaise
3 cloves garlic, minced
1 lemon, zested and juiced
2 teaspoons chopped fresh tarragon
1 teaspoon Worcestershire sauce
1 pinch cayenne pepper, or more to taste
salt and freshly ground black pepper to taste
1 round loaf sourdough bread
2 tablespoons shredded white Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
  • Combine cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, green onions, sour cream, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl; season with salt and black pepper.
  • Cut the top 1/3 off the loaf of sourdough bread and discard. Remove the bread filling and discard, leaving just the crust. Place in the prepared baking dish.
  • Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Cheddar cheese and cayenne pepper.
  • Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes.

Nutrition Facts : Calories 414.5 calories, Carbohydrate 27.5 g, Cholesterol 92.1 mg, Fat 25 g, Fiber 2.3 g, Protein 20.9 g, SaturatedFat 13.5 g, Sodium 754.4 mg, Sugar 1.6 g

CRAB AND ARTICHOKE DIP



Crab and Artichoke Dip image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 11

2 cups chopped shallots
1/2 cup chopped garlic
2 tablespoons olive oil
8 ounces chopped artichoke hearts
8 ounces Dungenesss crab meat
4 cups spinach
1 cup heavy cream
1 teaspoon crushed red pepper
1/2 cup diced tomatoes
1 cup Boursin
1 cup bread crumbs

Steps:

  • Preheat oven to 375 degrees F.
  • Saute shallots and garlic in olive oil until caramelized. Add the artichokes and crab, and saute. Add spinach, cream, crushed red pepper, tomatoes, and cheese. Stir. Let it simmer then puree mixture. Place in casserole dishes and top with bread crumbs. Bake for 7 minutes.

CRAB AND ARTICHOKE DIP



Crab and Artichoke Dip image

This is delicious!! I served it on toasted French bread and with crudites. From the local newspaper. (I have made this now with no fat mayo and no fat sour cream and marinated bottled artichokes, turned out fantastic!!)

Provided by Derf2440

Categories     Spreads

Time 35m

Yield 15 serving(s)

Number Of Ingredients 10

1/2 cup regular mayonnaise
1/2 cup sour cream
1/2 cup extra old cheddar cheese, grated
1/4 cup parmesan cheese, grated
1 lemon, juiced
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 lb crabmeat, picked over for shells or 2 (7 ounce) cans crab, well drained and squeezed
1 garlic clove, smashed
2 tablespoons coarse grain mustard or 2 tablespoons Dijon mustard
1 tablespoon fresh dill, chopped or 1 teaspoon dried dill, if necessary

Steps:

  • Mix all ingredients together in a large bowl.
  • Once thoroughly combined, spoon into a medium sized baking dish or 2 small ramikins and bake at 425f degrees for 15 to 20 minutes until mixture is browned and bubbly.
  • Serve with pita wedges or French bread or crudites.

Nutrition Facts : Calories 67.9, Fat 3.6, SaturatedFat 2.1, Cholesterol 16.4, Sodium 201.3, Carbohydrate 3.9, Fiber 2.4, Sugar 0.7, Protein 5.5

ARTICHOKE AND CRAB DIP



Artichoke and Crab Dip image

Make and share this Artichoke and Crab Dip recipe from Food.com.

Provided by PetsRus

Categories     Lunch/Snacks

Time 30m

Yield 4 cups

Number Of Ingredients 7

1 (14 ounce) can artichoke hearts
1 (6 ounce) can crabmeat, drained and flaked
1 cup grated parmesan cheese
1 cup sour cream
1 cup mayonnaise
1 clove crushed garlic
1/4 teaspoon cayenne pepper, to taste

Steps:

  • Preheat the oven to 350 degrees F.
  • Drain the artichokes, then chop them.
  • Mix with the other ingredients, transfer to an ovenproof dish.
  • Bake for 15-20 minutes, until hot and bubbly.

Nutrition Facts : Calories 537.6, Fat 38.7, SaturatedFat 13.9, Cholesterol 85, Sodium 1261, Carbohydrate 28.9, Fiber 8.6, Sugar 7, Protein 22

CRAB & ARTICHOKE DIP



Crab & Artichoke Dip image

Nearly every time my girlfriends and I get together, we dip into this rich and creamy snack and our favorite bottle of wine. It's so convenient to use the slow cooker to make this recipe-it's a perfect fit for our relaxed friends nights. -Connie McKinney, Marshall, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 2h20m

Yield 3-1/2 cups.

Number Of Ingredients 9

3 cups fresh baby spinach
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (8 ounces) cream cheese, softened
2 cups shredded Havarti cheese
1 can (6 ounces) lump crabmeat, drained
1/2 cup sour cream
1/8 teaspoon salt
1/8 teaspoon pepper
Assorted crackers

Steps:

  • In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain., In a 1-1/2-qt. slow cooker, combine the artichokes, cheeses, crabmeat, sour cream, salt, pepper and spinach. Cover and cook on low for 2-3 hours or until cheeses are melted. Serve with crackers.

Nutrition Facts : Calories 158 calories, Fat 12g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 279mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.

Tips:

  • For a creamy dip: Use full-fat cream cheese and sour cream.
  • For a tangy dip: Use Greek yogurt or low-fat sour cream.
  • For a chunky dip: Add chopped artichoke hearts, crab meat, and bell peppers.
  • For a smooth dip: Puree the dip in a food processor or blender until smooth.
  • For a cheesy dip: Add shredded cheddar cheese, Parmesan cheese, or mozzarella cheese.
  • For a spicy dip: Add diced jalapeños, cayenne pepper, or paprika.
  • For an herby dip: Add chopped fresh parsley, dill, or chives.
  • For a zesty dip: Add lemon zest, lime zest, or orange zest.
  • For a smoky dip: Add smoked paprika or roasted red peppers.

Conclusion:

This artichoke and crab dip is a delicious and versatile appetizer that can be enjoyed by people of all ages. It is perfect for parties, potlucks, and game days. With its creamy texture, tangy flavor, and chunky texture, this dip is sure to be a hit with your guests. So next time you are looking for a delicious and easy-to-make appetizer, give this artichoke and crab dip a try.

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