The Ultimate Crab and Artichoke Dip Recipe

Name: The Ultimate Crab and Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 fresh artichoke; 1 lb jumbo lump crab meat; 1 cup sharp cheddar cheese, shredded; 1 cup pepper jack cheese, shredded; 1 5.2 ounce package of oursin garlic & herb cream cheese; 1/4 cup fresh grated romano cheese; 1/4 cup mayonnaise; 1/2 cup sour cream; 1/4 cup heavy cream; 1 tsp fresh lemon juice; 1 tsp worcestershire sauce; 1 tsp Sriracha hot sauce; 1 tsp Cajun seasoning spice blend; 1/2 tsp black pepper; 1 tbsp finely minced celery; 1 tbsp chopped green onions

Servings: persons

6 fresh artichoke
1 lb jumbo lump crab meat
1 cup sharp cheddar cheese, shredded
1 cup pepper jack cheese, shredded
1 5.2 ounce package of oursin garlic & herb cream cheese
1/4 cup fresh grated romano cheese
1/4 cup mayonnaise
1/2 cup sour cream
1/4 cup heavy cream
1 tsp fresh lemon juice
1 tsp worcestershire sauce
1 tsp Sriracha hot sauce
1 tsp Cajun seasoning spice blend
1/2 tsp black pepper
1 tbsp finely minced celery
1 tbsp chopped green onions

1
COOK ARTICHOKES
2
Trim top 2/3 off attichoke, remove stem and trim off some side leaves
3
Cook artichokes in either salted water or chicken broth, at a low boil, covered until a knife inserted in the bottom slides in easily.
4
About 25 minutes
5
Remove from pot and cool until you can handle them
6
Remove and discard leaves
7
Scrape out fuzzy choke from top of artichoke heart.
8
Set aside.
9
Refrigerate if your not using them right away
10
MAKE DIP
11
In a large bowk, whisk together mayonnaise, sour cream, lemon juice, worcestershire sauce, siriacha, Cajun seasoning , pepper, heavy cream, celery and green onion, blend well
12
Add boursin and romanoncheeses and whisk in until blended
13
Add shredded cheddar and pepper jack and fold in
14
Cut artichoke hearts into good size cubes and fold in
15
Add crab, very carefully folding in so as mot to break up lumps
16
At this point you can either put in a non stick sprayed oven safe casserole and bake at 425 just until hot and melted, about 20 to 25 minutes.
17
Or portion it out into 4 servings and bake at seperate times.
18
Make sure you spray whatever oven dish you use with non stick spray.
19
Also place on foil lined pan before putting in oven.
20
This freezes well before baking.
21
It is also great heated on low in a crockpot for a party.
22
It will serve about 16.
23
Serve with French bread, crackers, pita bread, celery and firm lettece cups

556

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: 6 fresh artichoke, 1 lb jumbo lump crab meat, 1 cup sharp cheddar cheese, shredded, 1 cup pepper jack cheese, shredded, and more.

Yes, The Ultimate 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!

The Ultimate Crab and Artichoke Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions