Creamy Baked Crab and Artichoke Dip
Baked Crab and Artichoke Dip is creamy, cheesy, and rich with seafood flavor. It combines tender crab meat and artichokes in a warm, baked dip. Easy to make and perfect for sharing. A classic appetizer with an elegant touch.
Ingredients
- 225 g cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup cooked crab meat (lump or claw), picked clean
- 1 cup canned artichoke hearts, drained and chopped
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 1 tbsp lemon juice
- 1 tbsp chopped fresh parsley (optional)
Instructions
- Preheat oven to 190°C (375°F).
- In a bowl, mix cream cheese, sour cream, and mayonnaise until smooth.
- Stir in mozzarella, Parmesan, garlic, lemon juice, crab meat, and artichokes.
- Season with salt and black pepper.
- Transfer mixture to a greased baking dish and spread evenly.
- Bake for 20–25 minutes until hot, bubbly, and lightly golden on top.
- Garnish with parsley and serve warm.
Notes
- Use fresh or good-quality canned crab for best flavour.
- Gently fold crab to avoid breaking large pieces.
- Drain artichokes well to prevent excess moisture.
- Serve immediately for best texture.
- Adjust seasoning carefully, as crab is naturally salty.