The BEST Crab and Artichoke Dip

Do you want to bring the best dip to your next cookout or barbeque? Then, THIS crab artichoke dip is what you need to bring! It’s quite possibly the BEST crab artichoke dip with the perfect amount of sweet and savory ingredients, so there won’t be a single drop of it left when you bring to the party! lump crab meat, cheeses, garlic, cayenne, and more! You MUST TRY THIS dish!

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I used _____ Mayo!! Crabby artichoke dip!!! #crabartichokedip #crabdip #artichokedip #appetizer #memorialday

♬ Crab artichoke dip – Melissajorealrecipes

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Melissa Jo

The BEST Crab and Artichoke Dip

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Crab and Artichoke Dip mixes lump crab meat, . can of artichoke hearts, and block of cream cheese into a comforting appetizer worth digging right into.

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Prep Time 35 minutes mins

Cook Time 30 minutes mins

Course: Appetizer

Cuisine: American

Ingredients

  

• 12-16 oz. of lump crab meat drained
• 1 14 oz. can of artichoke hearts
• 1 block of cream cheese
• 1 cup of Mayonnaise
• 3 cloves of garlic minced
• 2 tsp. of Worcestershire sauce
• 2 green onions chopped
• 1/2 red bell pepper chopped
• zest of 1/2 a lemon
• juice of 1 lemon
• 1/2 cup of grated Pecorino Romano Cheese
• 1 cup of shredded Monterey Jack cheese freshly grated
• Save a handful to add to the top of the dish before baking
• seasoning: 1 tsp. cayenne, salt, and pepper

Method

 

1. Drain the artichokes and lump crab meat of any liquid
2. in a large bowl, Combine:
3. cream cheese: room temperature
4. mayo
5. crab meat
6. artichokes (chopped)
7. garlic, green onions, bell pepper, lemon zest, juice of 1 lemon
8. cheeses
9. Worcestershire
10. cayenne, salt, and pepper
11. mix until incorporated
12. transfer into a baking dish (any size will work)
13. top with a handful of Monterrey jack cheese and cayenne
14. Bake at 375 for about 30 minutes or until gold and bubbly
15. serve with mountain bread ripped up or your favorite crackers!

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Notes

• artichokes: I used a can of quartered artichoke hearts. Make sure you drain out all of the liquid it’s packed in. Then, plop it in a colander and squeeze out all of the remaining juice with your hands. Get all the liquid out! This will also help make the pieces even smaller. Finally, you’ll only have to give the artichokes a rough chop to be ready to go into your dish.

•  Cheese: I used Monterey jack and Pecorino Romano cheese for this dish. However, any cheeses will work nicely. I would keep the pecorino Romano, though. It’s got a sharp zippy flavor that compliments the crab and artichokes perfectly. Other cheeses to try are gouda, white cheddar, swiss!

• Pecorino Romano Cheese: It’s the best option, but parmesan cheese works, as well.

• Crab: Buy 12-16 oz. of lump crab meat. Make sure you drain out all of the juice. In a pinch this also works with canned crab meat. Not AS GOOD, but good!

 

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