Hot Artichoke and Crab Dip

Yield: 8 servings

Prep Time: 15 min

Cook Time: 15 min

Hot Artichoke and Crab Dip


1 teaspoon unsalted butter
Two (14-ounce) cans artichoke hearts, drained
8 ounces cream cheese
1 cup freshly grated Parmesan cheese
1 cup mayonnaise
2 tablespoons Creole seasoning
3 teaspoons tabasco sauce, or more to taste
3 tablespoons freshly squeezed lemon juice
8 green onions, very thinly sliced (divided)
10 ounces fresh lump crabmeat
salt and freshly ground black pepper, to taste
crackers or baguette slices, for serving


1. Preheat the oven to 350 degrees F. Butter an 9x9-inch pan with 1 teaspoon butter.

2. Place the artichoke hearts in a food processor and pulse 2 to 3 times to chop (don't puree). Add the cream cheese, Parmesan cheese, mayonnaise, seasoning, tabasco and lemon juice. Pulse 2 to 3 more times just to combine. Transfer to a medium bowl and stir in two-thirds of the green onions, reserving the remaining green onions for garnish.

3. Gently fold in the crab. Taste and adjust the seasoning as needed with salt and pepper. Spoon the dip into the prepared pan. Bake until hot throughout and brown and bubbling around the edges, 15 to 20 minutes. Remove from the oven and top with remaining green onions. Serve immediately with crackers or baguette slices.

Source: (via "Shopsticks" on CLBB)

4 Responses to “Hot Artichoke and Crab Dip”

  1. postedAug 15, 2012 10:25 AM

    I like the addition of creole seasoning and tabasco. It really gave it a kick

  2. postedJan 26, 2015 9:08 AM

    make sure you use unsalted butter, it makes a difference….it was very good but i didn’t have the unsalted butter and it was salty….other than that …definitely a keeper with a few tweaks to control the salt….thanks

  3. postedFeb 1, 2015 1:58 PM

    I didn’t like this. It was much too salty for me. I think this is way too much parmesan and creole seasoning; I hate that I wasted all this expensive crab meat.

    • February 4th, 2015 @ 7:12 AM

      That’s a bummer. It’s important to use unsalted butter. I wonder if the Creole seasoning you used was overly salty?

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