Hot Artichoke and Crab Dip

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Hot Artichoke and Crab Dip

Yield: 8 servings

Prep Time:15 min

Cook Time:15 min


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)

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  • Martha wrote:

    . I am sorry, but I think it is ridiculous to tell people to use 1 teaspoon of unsalted butter when it makes little difference in the big picture. 1 tspn of salted butter is 45 mg of sodium. The lump crab meat has 280 mg sodium per 3 oz. mayo is 105 mg of sodium per tablespoon and a cup is 16 tablespoons. Canned artichokes have 280 mg of sodium per ounce while fresh have 90 mg. The parmesan cheese which has 76 grams of sodium per tablespoon. 76 x 16. Anybody can easily see where the sodium is in this recipe, and it is not in the tspn of butter.
    To the people complaining that the recipe was too salty- take some personal responsibility. Every ingredient has a food label which lists the sodium content. I have had a similar recipe and didn’t find it too salty, although I think imitation crab was used, and maybe it was for this reason. Many products can be easily purchased with reduced sodium. It is a matter of personal taste; take responsibility for yours.

    • Lori Lange wrote:

      Use any butter you’d like 🙂

  • Shana wrote:

    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.

    • Lori Lange wrote:

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

  • nikki wrote:

    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

  • Alyson wrote:

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