Can I use imitation crab for hot crab-and-artichoke dip?

While you can use imitation crab if preferred, the texture and flavor may vary from lump crabmeat.

Can I freeze hot crab-and-artichoke dip?

While you can freeze this dip before baking, the texture may change slightly after thawing. If you do want to freeze, wrap the unbaked dip tightly and freeze for up to one month. Thaw in the refrigerator before baking as directed.

What kind of crabmeat is best for dip?

When choosing crabmeat for dip, lump crabmeat typically consists of smaller pieces of white meat with a sweet and delicate flavor. Also suitable for dips like this one, "special" crabmeat is a combination of broken pieces of jumbo lump crabmeat and backfin meat.

Hot Crab-And-Artichoke Dip Recipe

Name: Hot Crab-And-Artichoke Dip
Total time: 45 min
Ingredients: 2 ounces cream cheese; .25 cup mayonnaise; 2 scallions, chopped (about 3 Tbsp.); .75 teaspoon Old Bay seasoning; .75 teaspoon Worcestershire sauce; .75 teaspoon hot sauce (optional); 1 teaspoon lemon zest, plus 1 Tbsp. fresh juice (from 1 lemon), divided; .5 cup finely chopped artichoke hearts (from 1 [14-oz.] can); 4 ounces lump crabmeat, drained, picked over, and squeezed dry; 1 ounce low-moisture mozzarella cheese, shredded (about ¼ cup); 2 ounces Parmesan cheese, shredded (about ¾ cup), divided; Crackers and Belgian endive leaves, for serving

Active Time:

15 mins

Total Time:

45 mins

Servings:

This creamy artichoke and crab dip is coming in hot. Artichokes, cream cheese, Old Bay seasoning, a hit of lemon, Parmesan, and mozzarella cheese combine to create an appetizer that hits all the right notes.

The process is easy: All you need to do is melt the cream cheese, stir in the rest of the ingredients, and sprinkle the top with the remaining Parmesan before popping the baking dish into the oven. Just make sure to set the timer because this hot dip will be bubbling to perfection in a flash.

Learn how to make hot crab and artichoke dip, and you'll be looking for parties to attend so you have an excuse to make this.

Ingredients for Hot Crab-and-Artichoke Dip

Each of these ingredients works together to create a balanced and indulgent result—a perfect crowd-pleasing appetizer. To make crab-and-artichoke dip, you'll need:

Cream cheese: Adds a creamy, tangy richness to the dip.
Mayonnaise: Smooths the consistency of the dip for a creamy, dippable texture.
Scallions: Adds a mild onion flavor and pop of freshness and color.
Old Bay seasoning: For a distinct blend of savory spices that complements the flavor of the crabmeat.
Worcestershire sauce: Adds an umami-rich depth to the dip.
Hot sauce: Optional, for a touch of heat.
Lemon zest and juice: Brightens the overall flavors.
Artichoke hearts: A tender, nutty, earthy flavor.
Lump crabmeat: Look for freshly picked, unpasteurized crabmeat at your local seafood counter. Your second-best option is frozen fresh crabmeat. Avoid the canned kind; it is pasteurized to have a longer shelf life and doesn't have as much flavor or aroma as the fresh stuff.
Low-moisture mozzarella cheese: For a gooey, stretchy texture.
Parmesan cheese: Adds a nutty, cheesy flavor.
Crackers and Belgian endive leaves: For serving.

How To Make Hot Crab-and-Artichoke Dip

Throwing together this impressive dip just couldn't be easier. Microwave the cream cheese to soften, quickly mix with the other ingredients, and the dish is ready to bake until bubbly. Full instructions are below, but here's a brief recap before you get started:

Step 1. Prepare oven and baking dish: Preheat oven to 350°F. Spray to coat a 1-quart baking dish.
Step 2. Mix dip ingredients: Microwave cream cheese until very soft. Stir in mayonnaise, scallions, Old Bay, Worcestershire sauce, hot sauce (if desired), and lemon zest. Gently fold in lemon juice, artichokes, crabmeat, mozzarella, and ⅔ cup Parmesan.
Step 3. Add dip to baking dish: Spread into baking dish and sprinkle with remaining Parmesan.
Step 4. Bake dip: Bake until hot and bubbly. Let stand 5 minutes before serving with crackers and endive leaves.

Hot Crab-and-Artichoke Dip Variations

Making your own unique version of this dip is a great way to incorporate ingredients and flavors you love. To change up this dip, consider these variations:

Veggies: Add color and nutrients to the dip by stirring in sautéed spinach, roasted red peppers, or roasted garlic.
Herbs: Amp up the herbs with parsley, dill or chives.
Topping: Top the dip with breadcrumbs, panko, or crushed buttery crackers for a crisp, golden brown crust.
Heat: Increase the hot sauce quantity, or add a spicy kick with diced jalapeños, red pepper flakes, or cayenne pepper.
Smoky element: Add crisped bacon or smoked paprika for a smoky touch.
Cheeses: Swap the mozzarella cheese for Monterey Jack, Cheddar, Gruyère, or your favorite melty cheese.
Seafood: Add complexity by incorporating other types of seafood into the dip, including cooked shrimp or lobster.

Can I Make Hot Crab-and-Artichoke Dip Ahead?

There's no reason to prepare this dip on the day of serving, particularly if you're getting ready to host a crowd. To prepare this dip ahead, assemble as directed, then wrap and refrigerate up to one day in advance. Bake until hot and bubbly when ready to serve.

How To Store and Reheat Leftover Hot Crab-and-Artichoke Dip

Store leftover crab-and-artichoke dip in an airtight container in the refrigerator for up to three days. Reheat, covered, in a preheated 350°F oven until hot throughout, adjusting the consistency with a splash of milk or cream if needed. You can also microwave portions to reheat as needed.

What To Serve With Hot Crab-and-Artichoke Dip

In addition to crackers and Belgian endive leaves, serve this dip with crostinis, crudité, chips, or pretzels to give your guests a variety of dippers.

Pair with a cheese and charcuterie board, shrimp cocktail, and other favorite appetizers for a delicious start to your event.

More Seafood Dip Recipes You'll Love

Crab, crawfish, and shrimp are incorporated into these hot and creamy dips for the perfect way to start a party:

Editorial contributions by Katie Rosenhouse.

Ingredients

2 oz. cream cheese
1/4 cup mayonnaise
2 scallions, chopped (about 3 Tbsp.)
3/4 tsp. Old Bay seasoning
3/4 tsp. Worcestershire sauce
3/4 tsp. hot sauce (optional)
1 tsp. lemon zest, plus 1 Tbsp. fresh juice (from 1 lemon), divided
1/2 cup finely chopped artichoke hearts (from 1 [14-oz.] can)
4 oz. lump crabmeat, drained, picked over, and squeezed dry
1 oz. low-moisture mozzarella cheese, shredded (about 1/4 cup)
2 oz. Parmesan cheese, shredded (about 3/4 cup), divided
Crackers and Belgian endive leaves, for serving

Directions

Prepare oven and baking dish:

Preheat oven to 350°F. Lightly coat a 1-quart gratin baking dish with cooking spray.
Mix dip ingredients:

Microwave cream cheese in a large microwavable bowl on HIGH until very soft, about 20 seconds. Stir in mayonnaise, scallions, Old Bay, Worcestershire sauce, hot sauce (if desired), and lemon zest until well blended. Gently fold in lemon juice, artichokes, crabmeat, mozzarella, and ⅔ cup of the Parmesan.
Add dip to baking dish:

Spread mixture evenly in prepared baking dish; sprinkle with remaining Parmesan (about 1 1/2 tablespoons).
Bake dip:

Bake until dip is hot throughout and bubbly around edges, about 25 minutes. Let stand 5 minutes. Serve with crackers and endive leaves.

Frequently Asked Questions

Can I use imitation crab for hot crab-and-artichoke dip?

While you can use imitation crab if preferred, the texture and flavor may vary from lump crabmeat.
Can I freeze hot crab-and-artichoke dip?

While you can freeze this dip before baking, the texture may change slightly after thawing. If you do want to freeze, wrap the unbaked dip tightly and freeze for up to one month. Thaw in the refrigerator before baking as directed.
What kind of crabmeat is best for dip?

When choosing crabmeat for dip, lump crabmeat typically consists of smaller pieces of white meat with a sweet and delicate flavor. Also suitable for dips like this one, "special" crabmeat is a combination of broken pieces of jumbo lump crabmeat and backfin meat.