Crab Artichoke Dip
This creamy, cheesy Crab Artichoke Dip is a crowd-pleasing baked dip that blends lump crab, tender artichokes, and gooey cheese—an irresistible seafood appetizer for any party food spread.
Ingredients
- 8 oz cream cheese softened (full-fat or light)
- 1/2 cup Greek yogurt whole-milk for extra creaminess
- 1/2 cup mayonnaise Hellmann’s or Duke’s recommended
- 1 cup shredded mozzarella cheese freshly shredded
- 1/2 cup grated Parmesan cheese Parmigiano-Reggiano if you have it
- 14 oz artichoke hearts drained and roughly chopped (pat dry to avoid excess moisture)
- 8 oz lump crab meat fresh or canned; pick-through for shells
- 2 green onions thinly sliced
- 1 clove garlic minced (or 1/2 tsp garlic powder)
- Zest of 1 lemon adds bright lift
- 1 Tbsp fresh lemon juice
- 1/2 tsp paprika smoked or sweet
- Pinch of cayenne pepper optional for a kick
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 350 °F (175 °C) and grease a 1-quart baking dish.
- In a large mixing bowl, beat together cream cheese, Greek yogurt, and mayonnaise until smooth. Stir in mozzarella and Parmesan, then add chopped artichokes, lump crab meat, green onions, garlic, lemon zest, and juice.
- Season with paprika, cayenne, salt, and pepper; transfer the mixture to the baking dish. Bake for 20–25 minutes until bubbly around the edges; broil for a golden crust. Let it rest, garnish with parsley, and serve warm.
Notes
If using frozen crab, thaw completely and pat dry on paper towels. For make-ahead magic, assemble the dip, cover, and chill up to 24 hours before baking.
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