Artichoke Crab Dip Recipe -
Artichoke Crab Dip Recipe
  • READY IN 45 mins

Artichoke Crab Dip

Recipe by  

"This hot dip is simple and wonderful! Lump crabmeat is folded into a creamy artichoke mixture. Serve with crackers or warm bread slices."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place cream cheese in a medium baking dish with 3/4 of the artichoke hearts and Old Bay Seasoning TM. Blend until smooth. Gently fold in crabmeat, taking care not to break up lumps.
  3. Bake in the preheated oven 30 minutes, or until surface is golden brown. Remove from heat and garnish with remaining artichoke hearts.
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Reviews More Reviews

Most Helpful Positive Review
Dec 24, 2006

Recipe was a good foundation, and then I added extra lump crab meat, some well cooked bacon bits, parsley, the juice of one whole lemon and a handful of both mozzarella and cheddar cheese. I served the dip with sea salt bagel chips. It was a huge hit!

Most Helpful Critical Review
Mar 10, 2003

This was easy.but I found it bland. It was better on the bread.

Aug 27, 2003

Oh my god. This is the best crab dip ever. I used the imitation crabmeat and it is wonderful. I took it to work one day and everybody loved it. My boyfriend keeps asking me to make it like every other day. DELICIOUS !!

Jan 30, 2006

I made this for my yearly 4th of July party! I didn't find Old Bay Seasoning but added Tony Chachere's Creole seasoning and some garlic and extra crab. It gave it a little kick and was a huge hit at the party!!!

Jul 26, 2003

I fixed this crab spread for Christmas eve as an appetizer & it was great, servered it on crackers. I used fresh crab claw, called Phillips crab found in refrigerated section of seafood department. Not cheap, about $8.00 but worth it & I only used half as I was making this for only 2 people but still had leftovers that warmed great in the microwave. Will definately serve this again.

Mar 10, 2003

Wonderful recipe! I used canned crab meat and it was great! Using a mixer was kinda messy though. Next time I will try to just "blend it well". Was a hit at Thanksgiving! Even my mother-in-law loved it! And the little bit that was left over tasted great the next day! I just reheated it in the microwave. DEFINITELY a keeper!! Sharon

Mar 10, 2003

I took this to a family holiday gathering and it went over wonderfully! Very good dip with crackers or sourdough bread triangles. I used canned crab, but think it would be better with fresh.

Mar 22, 2005

This was a huge hit at a party; I used backfin crabmeat which costs a lot but was worth it; I also used the smallest artichoke hearts available (in a can). The dish was elegant; I used a fancy pie plate and toasted pita chips (found at the supermarket) for the dipping "utensils", garlic or plain bagel chips would also do well.


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  • Calories
  • 84 kcal
  • 4%
  • Carbohydrates
  • 2.4 g
  • < 1%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 211 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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