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Cheesy Chesapeake Crab & Artichoke Dip

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Cheesy Chesapeake Crab and Artichoke Dip
2011-02-01 Appetizer
5 56

Crabmeat, artichoke hearts, green onion and 3 cheeses are stirred into cream cheese, sour cream, mayo, and Old Bay seasoning baked until bubbly.

  • Servings: About 12


2 (14 Oz) Cans Artichoke Hearts
1 (16 Oz) Container Sour Cream
1 (8 Oz) Package Cream Cheese, softened
½ cup Mayonnaise
2 cloves Garlic, finely minced
2 cups Grated White Cheddar Cheese, divided
2 cups Grated Monterey Jack Cheese, divided
½ cup Grated Parmesan Cheese
2 (6 Oz) Cans Crabmeat, well drained (or substitute 10 oz fresh crabmeat, chopped
1¼ cups Finely Chopped Green Onion, divided
1 Tbsp Chesapeake-style Crab Seasoning, such as old bay brand
1 Tbsp Lemon Juice
¼ tsp Salt
½ tsp Freshly Ground Black Pepper


Preheat oven to 375 degrees. Drain the artichoke hearts well. Using paper towels, squeeze as much liquid as possible out of the artichoke hearts, then coarsely chop and set aside.

Mix together sour cream, cream cheese, and mayonnaise until smooth. Fold in garlic, artichoke hearts, 1 1/2 cups cheddar cheese, 1 1/2 cups Monterey jack cheese, all of the parmesan cheese, crabmeat, 3/4 cup of the green onion, crab seasoning, lemon juice, salt and pepper.

Spread mixture evenly into a glass casserole dish or baking pan. Sprinkle remaining 1/2 cup cheddar cheese and 1/2 cup Monterey jack cheese evenly over the top. Bake in a 375 degree oven for 30-40 minutes, or until bubbly.

Remove from oven, and garnish with remaining green onion.

Serve hot with desired dippers.

Helpful Tips:

This crowd-pleasing dip is great with tortilla chips, baguette slices, crackers or raw vegetables. You can reheat the dip in the microwave midway through serving, if it becomes cool.