Creamy Crab and Artichoke Dip
This post is sponsored by FAGE! I used their delicious sour cream for this recipe. Be sure to follow them on Instagram for more delicious recipes!
Normally, a dip like this would be the star of any appetizer platter for the holidays. But, of course, this year is different and it could be that the guest list is a TINY BIT SMALLER than normal.
But you know what? That’s even MORE of a reason to make delicious food. Even if you are only sharing it with your immediate family, the holidays should still be a reason to celebrate delicious food.
For this Baked Crab and Artichoke dip, I used FAGE Sour Cream, one of the latest additions from the makers of FAGE Greek yogurts! This sour cream is super rich and creamy and immediately jumped into #1 position for my sour cream needs (which are many).
Stir this dip together, bake it off, and enjoy it with ALL THE CARBS for dipping and beers for thirst-quenching.
Creamy Crab and Artichoke Dip
- Serves:
- Serves 6.
- Prep Time:
-
10 mins
- Cook Time:
-
40 mins
- Total Time:
- 1 hr
This Crab and Artichoke Baked Dip is definitely a dip for a special occasion. It’s rich, jam-packed with lump crab meat, and perfect for scooping with hearty baguette or crunchy pretzel chips!
Ingredients
Show Directions
- Preheat oven to 400˚F. In a small skillet over medium heat, add olive oil, red pepper, and scallion whites. Sauté for a few minutes to soften vegetables.
- Add sauteed vegetables to a medium bowl along with cream cheese, sour cream, cheeses, and spices. Stir together well. Then fold in artichoke hearts and lump crab meat.
- Transfer the dip to a 2-quart (or 8×8) baking dish and bake for 40-45 minutes until the center is bubbling and the dip is browned in spots on top.
- Garnish the dip with scallion greens, minced, and serve while warm with crusty bread, pita chips, or pretzel chips.
Leftover dip keeps fine in the fridge for a few days and reheats best in a 350˚F oven.
How to Make Creamy Crab & Artichoke Dip
If you haven’t tried FAGE sour cream yet, I highly recommend it. Turns out if you can make good Greek yogurt, you can make really good sour cream!
This dip is really easy to stir together. Very little chopping involved here!
Start by mixing all the creamy ingredients together really well in a bowl.
Then add your sauteed scallion whites and red peppers (I sauteed them in olive oil for a few minutes until soft.).
Finally, add the seasonings along with the artichokes and crab meat. Try not to stir the crab meat too much so you have nice chunks in the final dip.
Spread this mixture out in baking sheet and it’s ready to bake!
The Crab and Artichoke Dip will need to bake at 400˚F for about 40 minutes. Its’ done with it is bubbling and delicious all over and lightly browned around the edges!
The dip will be super hot when it comes out of the oven. Let it rest for a few minutes before diving it!
This dip is excellent served with baguette, pita chips, any kind of pretzel or cracker, or just crunchy veggies!
This crab and artichoke dip actually reheats really well if you have leftovers. I just wouldn’t microwave it. Reheat it in the oven until warmed through!
