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Warm Crab and Artichoke Dip

Crab and Artichoke Dip is a hearty, creamy dip loaded with crabmeat and artichokes that will for sure be a crowd-pleaser.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: warm Crab and Artichoke Dip
Servings: 8
Author: Amanda Rettke--iamhomesteader.com

Ingredients

  • 1 slice white bread, minced
  • 3 ounces cream cheese, softened
  • 1 cup heavy cream
  • ¼ cup sour cream
  • 1 cup corn kernels
  • ¼ cup mayonnaise
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon Old Bay seasoning
  • 1 can (14 ounces) artichoke hearts, drained and cut into 3/4” pieces
  • 2 cans (8.5 ounces) crabmeat, lump or backfin, drained
  • ¼ cup breadcrumbs
  • ½ teaspoon parsley, chopped and optional garnish

Instructions

  • Before you get started, preheat your oven to 350°F and mince a slice of white bread.
  • To mince the slice of bread, chop the bread into very small pieces, and set that aside.
  • For the next step, you will need a large mixing bowl and spoon.
  • In the large mixing bowl combine the minced bread, cream cheese, heavy cream, sour cream, corn kernels, mayonnaise, cayenne pepper, salt, pepper, and Old Bay seasoning.
  • Before you add the artichoke hearts, drain and cut them into about 3/4-inch pieces.
  • Gently fold in the artichoke hearts and drained crab meat into the cream cheese mixture.
  • Get out a large oven-safe skillet and pour the crab mixture into the skillet.
  • Top with breadcrumbs.
  • Bake for 35-40 minutes, or until it is warm throughout.
  • Top with parsley, and serve warm with pita chips or toasted baguettes.