Crab and Artichoke Dip — Damn Delicious

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Crab and Artichoke Dip

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

Now that we’re back from our Cabo vacation, I’ve been happily indulging in non-bikini-season foods, like this glorious crab and artichoke dip. I’m obviously not planning on visiting the beach anytime soon.

But if you’re still getting ready for the beach this summer, well, I highly recommend having a cheat day for this dip. Believe me – it’ll be worth it.

With only 10 minutes of prep time, this dip comes together so quickly and easily. And once it comes out of the oven, you’ll just want to gorge on this dip like there’s no tomorrow. Just be sure to have some extra baguette slices for dipping because you’ll want at least 3 servings of this!

Crab and Artichoke Dip

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

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


  • 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


  1. Preheat oven to 425 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
  2. 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.
  3. Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup fontina cheese.
  4. Place into oven and bake until bubbly and golden, about 20-25 minutes.
  5. Serve immediately.

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OMG this looks so insanely good! That fontina gooey factor, I seriously could demolish this whole bowl!!

Your fontina tip saved me! 🙂

Omg! This looks damn delicious. So trying this one.

So when I got your healthy post yesterday I was cheering you on for always posting healthy stuff that I love ( not that I don’t love a good delve into food sin). Today, I open your post and my mouth waters as I wonder if I really would give my right arm for the whole recipe, a bag of chips and a beer. This looks super…keep on doing exactly as you are.

I want this dip!

When I read the header, my friend’s Crab guacamole came to mind, but then I saw the cheese, and read that you bake it, and my mind got even more excited about it all! It looks absolutely divine! x

I live in New Zealand and the only kind of packaged artichoke hearts I can find are the marinated ones. Is that the kind you use in this recipe (which sounds so incredibly amazing!)? If not, how could I adapt the recipe to allow for the marinated flavours? Absolutely love your site and your recipes. They make me homesick for the good ol’ US of A.

It is best to use non-marinated artichoke hearts as I worry that the marinated ones will overpower some of the flavors in this dip. It is also very difficult for me to advise what to adapt and what changes to make as I have never tried using marinated artichoke hearts in this recipe.

You can always rinse them and then let them drain really well or pat them dry with a paper towel thats what I would do. Good luck

I would check with your Dr. regarding imitation crab. Although, it is imitation, it has crab flavor that was made, condensed, hydrated from some fish (possibly crab). Good luck.

I so wish I wasn’t allergic to crab because this dip looks insane! Love the fontina!

Try doing it with tuna. I’m sure it will still be delicious!

Use the imitation crab. Still delicious!

I always love a good dip and boy does this look spectacular. Thanks for sharing, can’t wait to try 🙂

Crab and artichoke dip is one of my favorites of ALL TIME!! And now I think I’m going to have to make some soon!

I visit your blog almost daily. Besides your fantastic recipes one of the things I love is how your showcase the food. No fancy props, or dishes just gorgeous photos of the food. They make me want to eat that food right now. Love that.

Whoa…yum! Even though I love crab and love artichoke….I never thought to combine the two. Has to be amazing!
Have a marvelous Monday!

Does anyone know the nutritional facts especially carbs in this dish?

Erika, feel free to use online resources at your own discretion to obtain nutritional information.

Great news..there are almost zero carbs in this dip! The various cheeses have minimal carbs and the artichoke and crab combined have 30. This recipe serves 8. So roughly 4 carbs per serving. Of course you have to DIP something in it, bread or chips…so that will quickly up that number unless you choose to dip veggies instead. We have it cooking here now..can. not. WAIT. Yum!

I could eat this with a spoon, Chung-Ah!

Thought you might want to know and object. Someone on Google+ has claimed your photos as her own and posted this whole recipe without credit. Sorry to be the bearer of bad news.

Only the owner of the material can report her to G+ or I’d have done it for you. What’s the matter with people?!

Thanks so much for letting me know!

Glad she has deleted it now. The nerve. I fear she’ll just keep doing it though. The part that really chapped my hiney? When you mouse over the photos, they were from her Google account and said “Danielle DeLion’s photos.” I’ve got screenshots if you need them.

Just wondering if this can be made ahead of time. I like to try to get cooking mostly done before guests arrive then put in oven

You can certainly make the mixture ahead of time and bake right before serving.

Not to skimp, but I have some imitation lobster and crab floating around in my fridge. Would I be able to use the imitation versions for this dip?

You can certainly give that a try but I cannot speak for how much this will change the overall taste/texture of the dish. It is best to use the ingredients listed here to obtain the best results possible.

What size cast iron pan did you use? Looks like one of those mini 5″ skillet.

Yes, I used a 5″ skillet.

Do you think I could make this in my mini crockpot?

Sue, this recipe is specifically catered to be made in the oven. I recommend using your best judgment to convert this recipe to utilize a slow cooker.

Thank you for the advice! I think I’ll stick with the oven 🙂

This looks divine! Do you know where I can get lump crab meat? Thank you!

They should be available at your local grocery store in the seafood section.

What would the bake time be if I used the same little skillets you did?

I recommend reducing baking time by about 3-4 minutes.

Is the lump crab meat something fresh that I will be looking for in the seafood section of the grocery store, such as behind the counter? In addition, can you find fontina cheese only at certain stores?

It’s really up to you if you want to purchase fresh crab meat. You can also use canned lump crab meat, which is a lot cheaper. Fontina should also be available in all grocery stores.

Does this recipe work just as well in a crock pot?

Katrina, please understand that it is very difficult to give exact conversion information to translate a traditional stovetop recipe to the slow cooker method without further recipe testing. I recommend using your best judgement to convert this recipe to utilize a slow cooker.

Okay. Thanks for your advice!

I made this dip with leftover crab from Red Lobster. It was sooo good! I used Italian blend instead of pepper jack and I sprinkled Parmesan and parsley on top as well. I’ll definitely be keeping this recipe! Thank you!

This was delish! Made it exactly as written. Put it in a fondue pot to keep warm and served with plain Pita Chips. It will definitely be served again. Thank you!!

Made this dip last evening. Because we were only serving two people, we had to cut the recipe in half as a side dish for. The only problem I had with this recipe after having made it, I think it needs more fontina- at least probably 30% more within the dish and still keep the fontina topping. The body was just a little runny and with more fontina it would have been really good, firm up, and something I could serve to guests. The cast iron makes a really nice presentation btw, I would recommend anyone making the recipe, use it, not to mention it keeps the dish hot while serving a table of guests. Thanks for the recipe!

Can leftovers be frozen? If not how long would you keep the leftovers before being afraid to eat them?

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

I am mayo phobic. Can I sub non fat plain yogurt?

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