Artichoke Crab Dip

Artichoke Crab Dip

32 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  Ashley

“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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Adjust Servings

Original recipe yields 3 cups



  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 (32)

Rate This Recipe


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!



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 !!



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

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Amount Per Serving (24 total)

  • Calories
  • 84 cal
  • 4%
  • Fat
  • 6.6 g
  • 10%
  • Carbs
  • 2.4 g
  • < 1%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 211 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Creamy Crab and Artichoke Dip


next recipe:

Buttery Crab and Artichoke Dip