Joelle's Famous Hot Crab and Artichoke Dip Recipe -
Joelle's Famous Hot Crab and Artichoke Dip Recipe
  • READY IN 40 mins

Joelle's Famous Hot Crab and Artichoke Dip

Recipe by  

"This hot crab and artichoke dip recipe is the best one around! Very flavorful and a crowd pleaser! Easy to make and mmm good! From a native Marylander who knows her crabs."

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Ingredients Edit and Save

Original recipe makes 15 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine crabmeat, cream cheese, sour cream, mayonnaise, heavy cream and artichokes. Season with horseradish, lemon juice, garlic, and black pepper. Mix well and spread mixture into a 9x13 inch baking dish and sprinkle the white Cheddar cheese and Old Bay seasoning on top.
  3. Bake in a preheated oven for 30 minutes or until warm and melted. Meanwhile, hollow out the loaves of sourdough bread. Reserving the bread removed.
  4. Spoon the hot crab dip into the hollowed out loaves of sourdough. Use the reserved bread for dipping.
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Reviews More Reviews

Most Helpful Positive Review
Apr 08, 2007

We made this tonite as an appetizer for dinner. Took the advice of some others and skipped the heavy cream - also skipped the mayo (I just don't really like it). Instead of baking it the whole way, we also microwaved the cream cheese, sour cream, etc together until it was heated through and smooth, then put it in the bread and sprinkled the cheese over it, threw it in the broiler for a few minutes until the cheese got melty and bubbly. MMMMMMM it was good. I looked away, and the whole loaf, bread and all, was gone. Also the store didn't have sourdough, so I used pumpernickle. Easy to make, easy to eat, easy to clean up (ya eat the bowl!) Can't beat that!

Most Helpful Critical Review
Feb 22, 2010

I had high hopes for this dip based on other reviews but found it to be WAY too soupy after it was cooked. Wish I had read some of the other reviews that said to leave out the heavy cream - maybe that would make a difference.

Oct 19, 2006

I started with this recipe, but then veered off a little bit - added an extra half package of cream cheese and sour cream, cut down to about 2/3 cup for the mayo and heavy cream, and used sharp yellow cheddar. I misread the directions the first time and mixed in 2 tablespoons (not teaspoons!) of Old Bay so it was a bit spicy but still good. I've made it once with crab and once with shredded chicken, and it's tasty either way.

Sep 08, 2003

This was a 10 star dish. Served it as an appetizer for Thanksgiving dinner and the whole family dug in. Loved the bread bowl, but was also great with those new scoop style tortilla chips (next time I'll get the reduced salt ones tho'). Definitely a keeper, will make again and again!

Sep 08, 2003

What a great recipe....I have a tried many in the past but this one is the winner!! Recipe at first looked long and time consuming but couldn't be easier. I loved this and so did everyone at the party. In fact, it is being requested for another function!!

Jan 01, 2007

This recipe is a hit! I lightened it up by substituting low fat mayo and Neufchatel cheese for cream cheese. I also doubled the amount of crabmeat (2 lbs). It seemed that it would be too thin with the heavy cream, so I left it out completely. With these changes, I would give the recipe 5 stars, but it definitely needs thinning. Also is served well with club crackers.

Sep 08, 2003

this is a great recipe. It was a hit at the family gathering we just had. I did lighten up the recipe alittle with lowfat sour cream,nonfat cream cheese and light mayo. I also added fresh backfin crabmeat.

Jun 01, 2010

If this receipe could get more than 5 stars, I would give it that much more. I've been making this for ten years now and has made me famous for it. I have friends willing to travel 8000 miles for this one, and I will be making it for Memorial Day weekend.


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  • Calories
  • 520 kcal
  • 26%
  • Carbohydrates
  • 38.7 g
  • 12%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 32 g
  • 49%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 20.2 g
  • 40%
  • Sodium
  • 981 mg
  • 39%

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

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