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Three-Cheese Crab & Artichoke Dip

This is my absolute favorite go-to recipe for parties, potlucks and family events. Have plenty of bread and veggies for dipping or people will eat it up with a spoon. —Jasmin Baron, Livonia, New York
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    24 servings (1/4 cup each)

Ingredients

  • 2 cups sour cream
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsley chopped
  • 2 cups shredded Monterey Jack cheese, divided
  • 2 cups shredded sharp white cheddar cheese, divided
  • 8 ounces fresh or frozen crabmeat, thawed
  • 1-1/4 cups finely chopped green onions, divided
  • Assorted fresh vegetables and toasted baguette slices

Directions

  • Preheat oven to 375°. In a large bowl, mix first seven ingredients. Stir in artichokes, 1-1/2 cups Jack cheese, 1-1/2 cups cheddar cheese, crab and 3/4 cup green onions. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining cheeses.
  • Bake, uncovered, until edges are golden brown, 20-25 minutes. Sprinkle with remaining green onions. Serve warm with vegetables and toasted baguette.
Nutrition Facts
1/4 cup dip: 199 calories, 17g fat (9g saturated fat), 43mg cholesterol, 287mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 8g protein.

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