A holiday favorite that never fails to impress!
Description
This rich, creamy baked dip is loaded with sweet crab meat, tender artichoke hearts, and a perfect blend of cheeses. It bakes into a lightly golden, bubbly top that guests always rave about. Perfect with crackers, toasted baguette slices, or fresh veggies. It’s become a Christmas tradition for many families — and once people taste it, they’ll understand why.
Ingredients
8 oz cream cheese, softened
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup sour cream
1 cup lump crab meat (fresh or canned, drained)
1 cup chopped artichoke hearts (canned or jarred, drained)
2 green onions, finely sliced
1 garlic clove, minced
1 tbsp lemon juice
½ tsp Old Bay seasoning (or paprika + pinch of celery salt)
Salt & pepper to taste
Instructions
Preheat oven to 375°F (190°C).
Mix the base: In a large bowl, combine cream cheese, sour cream, lemon juice, and garlic. Mix until smooth.
Add the goodies: Fold in crab meat, artichoke hearts, green onions, mozzarella, Parmesan, Old Bay, salt, and pepper.
Transfer to a baking dish (like the one in your photo).
Bake for 20–25 minutes until hot, bubbly, and lightly golden on top.
Serve warm with crackers, crostini, or sliced baguette.
Notes
Use lump crab meat if possible for the best texture.
You can make the mixture a day ahead — just cover, refrigerate, and bake before serving.
For extra color, broil for the last 1–2 minutes, watching closely.
Tips
Add ½ cup spinach for a spinach–crab-artichoke variation.
Swap mozzarella for pepper jack if you want a mild kick.
Stir in a splash of Worcestershire for deeper savory flavor.
If serving at a party, keep warm in a small slow cooker on LOW.
Servings
Makes 8–10 appetizer servings.
Nutritional Info (approx per serving)
(Assuming 10 servings)
Calories: ~210
Protein: 10 g
Carbs: 4 g
Fat: 17 g
Fiber: <1 g
Sugars: 2 g
Benefits
High in protein from crab and cheese.
Contains omega-3 fatty acids (from crab).
Crowd-pleasing holiday dish with simple ingredients.
Can be prepped ahead for stress-free entertaining.
Q&A
Q: Can I use imitation crab?
A: Yes! The flavor will be slightly sweeter and softer, but it still works well.
Q: Can this be served cold?
A: It’s best warm, but leftovers are delicious chilled as a spread.
Q: Can I freeze it?
A: Yes — freeze before baking. Thaw in fridge overnight, then bake as usual.
Q: What crackers pair best?
A: Buttery rounds, toasted baguette, or sturdy wheat crackers.
If you’d like, I can also create:
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