Planning to bring an outstanding dip to your next cookout or barbecue? This crab and artichoke dip is a guaranteed crowd-pleaser. It balances sweet lump crab meat, tender artichokes, creamy cheeses, garlic, a hint of cayenne, and bright lemon for a rich, savory appetizer that disappears fast. Serve it warm with torn flatbread, crackers, or sliced baguette — everyone will ask for the recipe.
Video
A short video demonstration accompanies this recipe and shows assembly and serving suggestions. The full written instructions and ingredient details are provided below for easy reference.
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The BEST Crab and Artichoke Dip
Melissa Jo
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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
Instructions
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Preheat your oven to 375°F. Drain the canned artichoke hearts and the lump crab meat thoroughly, pressing out any excess liquid so the dip stays thick and creamy.
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In a large mixing bowl, combine the cream cheese at room temperature and the mayonnaise until smooth and well blended.
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Fold in the drained lump crab meat and the chopped artichoke hearts, being careful not to break up the crab too much.
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Add the minced garlic, chopped green onions, diced red bell pepper, lemon zest and lemon juice, then stir to combine evenly.
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Stir in the grated Pecorino Romano and most of the shredded Monterey Jack cheese, reserving a handful of Monterey Jack to sprinkle on top before baking.
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Season the mixture with Worcestershire sauce, cayenne, salt, and black pepper to taste, then mix until everything is evenly incorporated.
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Transfer the combined mixture to a baking dish — any medium-sized ovenproof dish will work — and smooth the top with a spatula.
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Sprinkle the reserved Monterey Jack and a light dusting of cayenne over the top for color and a touch of heat.
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Bake at 375°F for about 30 minutes, or until the dip is bubbling and the top is golden brown.
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Remove from the oven and let it rest briefly, then serve warm with torn flatbread, crackers, or your favorite dippers.
Notes
- Artichokes: Use canned quartered artichoke hearts. Drain them well, then press them in a colander or squeeze gently to remove any remaining liquid. This keeps the dip from becoming watery and makes the pieces easier to chop.
- Cheese: Monterey Jack and Pecorino Romano give a nice balance of creaminess and sharpness. Pecorino Romano adds a zesty, salty note that complements the crab; Parmesan can be used as an alternative if needed. Other compatible cheeses include gouda, white cheddar, or Swiss.
- Crab: Aim for 12–16 ounces of lump crab meat and drain it thoroughly. If fresh or refrigerated lump crab isn’t available, canned crab meat can be used in a pinch, though fresh lump crab will yield the best flavor and texture.
- Serving suggestions: Serve warm and scoopable with mountain bread torn into pieces, crackers, crostini, or vegetable sticks. The dip also works well as a warm topping for baked potatoes or grilled bread.
Tried this recipe?Let us know how it was!
Here are some pics of the process:
Enjoy this rich, creamy crab and artichoke dip at your next gathering — it reheats well and makes a fantastic make-ahead appetizer for parties.