Baked Crab and Artichoke Dip Recipe - Allrecipes.com
Baked Crab and Artichoke Dip Recipe
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How to Make Crab and Artichoke Dip
See how to make a creamy crab dip baked in a bread bowl. See more
  • READY IN 1 hr

Baked Crab and Artichoke Dip

Recipe by  

"This baked crab and artichoke dip is made and served in a bread bowl that you can eat too!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
  2. Combine cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, green onions, sour cream, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl; season with salt and black pepper.
  3. Cut the top 1/3 off the loaf of sourdough bread and discard. Remove the bread filling and discard, leaving just the crust. Place in the prepared baking dish.
  4. Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Cheddar cheese and cayenne pepper.
  5. Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes.
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Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the bread loaf. The actual amount consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Feb 16, 2013

This is a nice looking dish. It was good, but a bit bland so I added garlic powder, old bay, and a bit more cayenne pepper. Thank you for the clear instructions and recipe Chef John :)

 
Most Helpful Critical Review
Feb 09, 2013

Kind of bland, we followed the recipe to the "T", we added more cayenne but recipe missing flavor.

 

13 Ratings

Feb 19, 2014

I have made this recipe for several group meetings and it has been loved! However, since I live in rural Costa Rica, I have had to substitute for some of the items! Had to use canned crab (drained), leave out the tarragon (not available here), and use local cheeses (mostly goat) since other cheeses are imported and cost $7+/- an ounce! I did add a few jalapeno peppers (finely chopped). I also made it with mushrooms instead of the crab (canned crab is $5 for a small tin) and it went over well! I highly recommend this recipe and know that it can be varied and still be great!

 
Oct 12, 2013

The bread bowl sounds wonderful but I threw everything into a crock pot the night before. I put it on 3 hours before my guests arrived the next morning - stirred it up once it was hot. I threw down some crackers and while my family was chowing down someone suggested tortilla chips so I put those out as well! It was a big hit and super easy to do the night before so that I could focus on other aspects of my cook out!

 
Feb 02, 2014

This recipe was a perfect foundation! Super easy to put together and tastes delish. I know some people had mentioned that it was a little bland. So, to overcome that, I added a little more garlic (3 cloves), and some spices (oregano and basil). I added 1/4 cup of parmsean cheese, only used 1 package of cream cheese, and added 1/2 cup of sautéed spinach. Also, I'm sure it would taste better with real lump crab meat, but I used imitation crab meat which was $3 instead of $15, it still tasted wonderful and gave it great crab flavor and texture. This dip was gone in 30 min, and even my pickiest guests thought it was amazing!! I will definitely make this again and again.

 
Sep 08, 2013

We made it with some left over king crab (I know, right!?). I loved the way all the flavors blended, added about 2T of hot jalapeno juice to add just the right amount of kick. It is just a bit bland, but hey you can always add spice, much more difficult to take it out. Good stuff!!

 
Jan 05, 2014

I made this recipe for a New Years Eve party I attended. I followed this recipe exactly and found the recipe perfect. By midnight there was none left except the bread bowel which was going to be enjoyed the next day. I wish I could have found a gluten-free bread to make this in so I could have enjoyed the best part!!!Only thing I couldn't do was discard the top and inside of the bread...great for dipping/spreading...even if I couldn't. I was tempted to add more garlic, tarragon, or green onions...glad I didn't. Perfect blend!! Thanks you, Chef John, this recipe was perfect and appreciated by all!

 
Jan 26, 2014

I am not sure why people haven't rated this recipe? It was last year's Superbowl treat and we loved it. This year I have crab I caught out by the Farallon Islands just outside San Francisco bay, compared to last years store bought container crab this years should be delicious!!! MMMmmm I can't wait to have this again even if my beloved Forty Niners didn't make the superbowl. Go Manning and Denver. No way I can root for Seattle sea peasants :) Thanks for the recipe Chef John you are "the" man

 

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Nutrition

  • Calories
  • 414 kcal
  • 21%
  • Carbohydrates
  • 27.5 g
  • 9%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 25 g
  • 39%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 20.9 g
  • 42%
  • Sodium
  • 787 mg
  • 31%

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

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