Crab 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
