Joelle's Famous Hot Crab and Artichoke Dip

Joelle's Famous Hot Crab and Artichoke Dip


"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."

Ingredients 40 m {{adjustedServings}} servings 520 cals

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 20.2 g
  • 40%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 981 mg
  • 39%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Artichoke Dip

Learn how to make this simple, creamy artichoke dip.

Artichoke & Spinach Dip Restaurant Style

An amazing dip that’s as good as the original restaurant version.

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Reviews 56

  1. 72 Ratings


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!


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.


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!