Crab Artichoke Dip
Crab Artichoke Dip is creamy and cheesy with artichoke hearts, parmesan cheese, and big pieces of crab meat, ready to serve in only 30 minutes! Crab Artichoke Dip is an AMAZING combo of creamy spinach artichoke dip with my personal favorite, crab dip. It’s the best of both worlds with a few extra ingredients, like bell pepper, green onions, and a spicy pinch of cayenne pepper. Whenever I serve this, I get asked for the recipe multiple times, so I know it’s a crowd-pleasing hit! You can substitute the cream cheese in this artichoke dip for sour cream. If you’re just trying to cut down on the fat, try Neufchatel cheese, which is a lower fat version of cream cheese. If you want the dip to be thicker, add a cup of shredded mozzarella cheese.
My go-to is canned crab, but you can also go for fresh crab if you’d prefer. I like to keep a few cans on hand so I can make this recipe in a pinch, but the fresh crab adds a level of fresh flavor to the dip that you can’t beat. This cheesy crab dip is the perfect appetizer to serve before a holiday dinner!
- 8 ounces cream cheese room temperature
- 1 cup mayonnaise
- 2 cloves garlic minced
- 14 ounces artichoke hearts chopped
- 1/2 pound cooked crabmeat picked through for shells
- 1 cup Parmesan cheese grated
- 1/4 cup green onions sliced
- 1/2 red bell pepper chopped finely
- 1/4 teaspoon cayenne pepper