Crab Artichoke Dip with Garlicky Crostini Recipe
Introduction
This Crab Artichoke Dip is a creamy, savory treat that’s perfect for any gathering. Packed with tender crabmeat, tangy artichokes, and melted cheeses, it’s a delicious appetizer that pairs beautifully with crispy garlicky crostini.
Ingredients
- 8 oz. block cream cheese, softened
- 1 cup mayonnaise
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 1/2 cup freshly grated Parmesan cheese
- 14 oz. can artichoke hearts, drained and finely chopped
- 2 cloves garlic, minced
- 12 oz. lump crabmeat
- 2 green onions, thinly sliced
- 2 tsp. Worcestershire sauce
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 Tbsp. freshly chopped parsley, for garnish
- 1 baguette, sliced (for garlicky crostini)
- Extra-virgin olive oil (for crostini)
- 1 garlic clove, top sliced off (for crostini)
Instructions
- Step 1: Preheat the oven to 425°F. In a large bowl, combine the softened cream cheese, mayonnaise, 1 cup of Monterey Jack cheese, Parmesan, chopped artichoke hearts, minced garlic, crabmeat, sliced green onions, and Worcestershire sauce. Season with kosher salt and freshly ground black pepper, then stir until well mixed.
- Step 2: Transfer the mixture into a 10- or 12-inch oven-safe skillet. Evenly sprinkle the remaining 1/2 cup Monterey Jack cheese on top. Bake until the dip is golden and bubbly, about 15 to 20 minutes.
- Step 3: While the dip bakes, prepare the garlicky crostini. Preheat another oven to 350°F. Arrange the baguette slices on a large baking sheet, drizzle lightly with extra-virgin olive oil, and season with kosher salt. Bake until golden and toasted, about 10 minutes.
- Step 4: As soon as the crostini comes out of the oven, rub each slice with the cut side of a garlic clove. This will infuse the bread with a fresh garlic flavor.
- Step 5: Remove the dip from the oven and garnish with freshly chopped parsley. Serve warm alongside the garlicky crostini for dipping.
Tips & Variations
- For extra richness, try mixing in some shredded cheddar or mozzarella along with the Monterey Jack cheese.
- Use lump crabmeat for the best texture and flavor, but canned crab can be a budget-friendly alternative.
- To add a little spice, include a pinch of cayenne pepper or some chopped jalapeño in the dip mixture.
- The crostini can be flavored with additional herbs like thyme or rosemary for a herby twist.
- If you want a lower calorie version, substitute half the mayonnaise with Greek yogurt.
Storage
Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Crostini are best eaten fresh but can be stored in an airtight container at room temperature for a day or two; re-toast before serving if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip ahead of time?
Yes, you can prepare the dip mixture a day in advance and refrigerate it. Bake just before serving to enjoy it warm and bubbly.
What can I use if I don’t have Worcestershire sauce?
If you don’t have Worcestershire sauce, a splash of soy sauce or a few drops of fish sauce can provide a similar umami flavor.
PrintCrab Artichoke Dip with Garlicky Crostini Recipe
This creamy and savory Crab Artichoke Dip combines succulent lump crabmeat with tender artichoke hearts and a blend of cheeses for a rich appetizer. Baked to golden perfection and served with garlicky toasted crostini, it’s perfect for entertaining and guaranteed to be a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crab Artichoke Dip
- 8 oz. block cream cheese, softened
- 1 cup mayonnaise
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 1/2 cup freshly grated Parmesan cheese
- 14 oz. can artichoke hearts, drained and finely chopped
- 2 cloves garlic, minced
- 12 oz. lump crabmeat
- 2 green onions, thinly sliced
- 2 tsp. Worcestershire sauce
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 Tbsp. freshly chopped parsley, for garnish
Garlicky Crostini
- 1 baguette, sliced
- Extra-virgin olive oil, for drizzling
- Kosher salt, to taste
- 1 garlic clove, top sliced off
Instructions
- Prepare the Crab Artichoke Dip: Preheat your oven to 425°F (220°C). In a large bowl, combine the softened cream cheese, mayonnaise, 1 cup of shredded Monterey Jack cheese, grated Parmesan cheese, chopped artichoke hearts, minced garlic, lump crabmeat, sliced green onions, and Worcestershire sauce. Season the mixture with kosher salt and freshly ground black pepper to taste, stirring everything together until smooth and well incorporated.
- Bake the Dip: Transfer the crab and artichoke mixture into a 10- or 12-inch oven-safe skillet or baking dish. Evenly sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top. Place it in the preheated oven and bake for 15 to 20 minutes, or until the dip is bubbly and the cheese is golden brown on top.
- Make the Garlicky Crostini: While the dip bakes, arrange the baguette slices on a large baking sheet. Drizzle them generously with extra-virgin olive oil and sprinkle with kosher salt. Place in a 350°F (175°C) oven and toast for about 10 minutes, or until the slices are golden and crisp. As soon as you remove them from the oven, rub each slice with the cut side of the garlic clove so the warm bread absorbs the garlic flavor.
- Serve: Once the dip is baked, garnish it with freshly chopped parsley. Serve it hot alongside the garlicky crostini for dipping and enjoy this delicious appetizer.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and a smoother dip.
- Use lump crabmeat for best texture and flavor; canned crab can be used but the quality may vary.
- If you prefer a spicier dip, add a pinch of cayenne pepper or some minced jalapeño.
- This dip can be prepared ahead and refrigerated; bake just before serving.
- For a gluten-free option, serve with gluten-free crackers or vegetable sticks instead of crostini.
Keywords: crab artichoke dip, crab appetizer, baked dip, garlicky crostini, party dip, seafood dip
