Baked Crab And Artichoke Dip Recipe

Name: Baked Crab And Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8 ounce) packages cream cheese, softened; 1 pound lump crabmeat, drained; 1 (14 ounce) can artichoke bottoms, drained and chopped; 6 ounces shredded white Cheddar cheese; 1/2 cup finely diced red bell pepper; 1/3 cup chopped green onions; 1/2 cup sour cream; 1/4 cup mayonnaise; 3 cloves garlic, minced; 1 lemon, zested and juiced; 2 teaspoons chopped fresh tarragon; 1 teaspoon Worcestershire sauce; 1 pinch cayenne pepper, or more to taste; salt and freshly ground black pepper to taste; 1 round loaf sourdough bread; 2 tablespoons shredded white Cheddar cheese

Servings: persons

2 (8 ounce) packages cream cheese, softened
1 pound lump crabmeat, drained
1 (14 ounce) can artichoke bottoms, drained and chopped
6 ounces shredded white Cheddar cheese
1/2 cup finely diced red bell pepper
1/3 cup chopped green onions
1/2 cup sour cream
1/4 cup mayonnaise
3 cloves garlic, minced
1 lemon, zested and juiced
2 teaspoons chopped fresh tarragon
1 teaspoon Worcestershire sauce
1 pinch cayenne pepper, or more to taste
salt and freshly ground black pepper to taste
1 round loaf sourdough bread
2 tablespoons shredded white Cheddar cheese

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.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 (8 ounce) packages cream cheese, softened, 1 pound lump crabmeat, drained, 1 (14 ounce) can artichoke bottoms, drained and chopped, 6 ounces shredded white Cheddar cheese, and more.

Yes, Baked Crab And Artichoke Dip falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baked Crab And Artichoke Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions