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Baked Crab and Artichoke Dip

Baked Crab and Artichoke Dip

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Chef John

Chef John

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

mo
11

mo

2/16/2013

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 :)

Momma D
5

Momma D

2/9/2013

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

anna
4

anna

2/19/2014

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!

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