This baked Hot Crab and Artichoke Dip is made with cream cheese and horseradish and is always a hit at parties!
How to make hot crab artichoke dip with cream cheese
This HOT crab dip is made with artichokes making it a refreshing twist on the classic ‘spinach artichoke’ dip. It is truly a family favorite during the summer time and always disappears quickly!
I usually don’t put mayonnaise in my dips so I made this one without mayo. Instead, I used a combination of cream cheese, sour cream, lemon juice, mustard and horseradish! My husband is NOT a fan of horseradish but when he tasted this dip he said, and I quote, “This is good…Real good… Damn.” So maybe he DOES like horseradish after all? BUT if you have never tried it, I highly suggest you do because crab and horseradish go together extremely well!
Instructions: To make this dip, all you need to do is mix up all ingredients in a large bowl, leaving OUT the crab. Then fold in your lump crab meat being careful not to break it up too much.
Finally, add your dip to a small casserole dish and bake at 350 degrees F for about 25 minutes or until warmed through! Serve your hot crab dip with crackers, tortilla chips, veggies or bread.
How to pick your crab meat
Look in the seafood section of your grocery store. You will find either canned crab meat or sometimes they package the meat fresh in small plastic containers.
Choose the freshest crab meat you can find. Jumbo lump crab meat is always the best and what most people appreciate when eating crab. If you cannot find jumbo lump or don’t want to spend the money, your next best option is “special grade” crab meat which would work great especially for this dip!
Imitation Crab Meat
If you REALLY want to save a buck, you can use imitation crab meat aka “krab” meat. It really tastes like crab but is a fraction of the price! Imitation crab is made using a type of white fish instead of crab. It is very tasty. I use it to make my Imitation Crab Salad and my Tempura Fried Crab Stick Bites.
If you’re curious, you can read here about the different types of crab meat and which is best for what.
What kind of artichokes are best for this dip?
I love the marinated artichokes! They add another level of flavor to this crab dip. There are a few different brands that sell them marinated. They are usually packed in jars in the canned food aisle. Some are packaged whole and some cut into quarters. Either one works since you will be chopping your artichokes up into pieces anyway.
Other hot crab dip variations
You can change up this dip a bit by adding some other ingredients. Dips are very versatile and as long as you stick with the cream cheese and sour cream base, you can play around with other flavors, seasonings or condiments as you wish.
Here are some other add-ins or substitutes you might want to add to your dip:
- Chili powder
- Old Bay seasoning
- Cheddar cheese
- Hot sauce
Making your dip in advance
I love dips because most of them can be made ahead of time. Since this is a hot dip, I suggest doing everything but baking it. Then, when you’re ready to serve your crab artichoke dip HOT, throw it in the oven straight from your fridge. You can make this dip 2-3 days in advance and bake it off just in time for your party.
Crock pot worthy?
If you love crock pot dips, this one could easily be kept warm in your slow cooker. Just mix everything together and add it to your slow cooker set to high for an hour or low for 3 hours. Once it’s hot, change the heat setting to ‘warm’ and you can allow your guests to dip away!
Other party dips you might like:
Hot Crab & Artichoke Dip w/ Cream Cheese
Hot Crab & Artichoke Dip (No Mayo)
- 8 oz. cream cheese
- 1¼ cup sour cream
- 8 oz. jarred marinated artichokes
- 1½ tbsp horseradish
- 1 tsp Dijon mustard
- 1 tbsp freshly squeeze lemon juice
- ¼ tsp paprika
- 1 tsp worcestershire sauce
- 8 oz. lump crab meat
- 1 scallion, chopped (*Garnish)
- Preheat the oven to 350°F.
- Drain your artichokes and chop them up.
- Add all ingredients EXCEPT for the crab in a large bowl or mixer and cream everything together.
- Drain your crab meat and add it to the bowl. Fold the crab in gently using a rubber spatula.
- Spread your dip in an even layer on the bottom of a small casserole dish. (I used a 9" by 6" rectangular dish.) You can use a round one if you wish but not too big. You want your dip to be at least 1" deep.
- *Bake for 25 minutes or until warmed through and bubbly around the edges. Finish by turning your broiler on for 5 minutes or so. You want the top to get lightly browned. Garnish with scallions.