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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.

Course Appetizer, Snack
Cuisine American
Keyword warm Crab and Artichoke Dip
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Author Amanda Rettke--iamhomesteader.com


  • 1 slice white bread, minced
  • 3 ounces cream cheese, softened
  • 1 cup heavy cream
  • 1/4 cup sour cream
  • 1 cup corn kernels
  • 1/4 cup mayonnaise
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 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
  • 1/4 cup breadcrumbs
  • 1/2 teaspoon parsley, chopped and optional garnish


  1. Before you get started, preheat your oven to 350°F and mince a slice of white bread.

  2. To mince the slice of bread, chop the bread into very small pieces, and set that aside.

  3. For the next step, you will need a large mixing bowl and spoon.

  4. 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.

  5. Before you add the artichoke hearts, drain and cut them into about 3/4-inch pieces.

  6. Gently fold in the artichoke hearts and drained crab meat into the cream cheese mixture.

  7. Get out a large oven-safe skillet and pour the crab mixture into the skillet.

  8. Top with breadcrumbs.
  9. Bake for 35-40 minutes, or until it is warm throughout.

  10. Top with parsley, and serve warm with pita chips or toasted baguettes.