Warm Artichoke and Crab Dip – A Luxurious Seafood Appetizer
A rich, creamy appetizer made with crab meat, artichokes, and melted cheese. Ideal for parties, family gatherings, or any occasion that calls for a touch of sophistication.
Ingredients
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 (8 oz) package cream cheese, softened
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup lump crab meat (fresh or canned, drained)
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Old Bay seasoning (optional)
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine cream cheese, mayonnaise, and sour cream until smooth.
- Stir in garlic, lemon juice, Worcestershire sauce, and Old Bay seasoning.
- Add chopped artichokes, crab meat, mozzarella, and Parmesan cheese. Mix until evenly combined.
- Season with salt and pepper to taste.
- Transfer the mixture to a baking dish and spread evenly.
- Bake for 20–25 minutes until hot and bubbly, with golden edges.
- Garnish with chopped parsley before serving. Serve warm with toasted baguette slices or crackers.
Notes
- Use lump crab meat for the best texture and flavour.
- Avoid overmixing to keep the crab pieces intact.
- Add a pinch of cayenne for a subtle kick.
- Use Greek yogurt instead of sour cream for a lighter option.
- Leftovers can be reheated gently in the oven or microwave.