Artichoke Crab Dip

This hot dip is simple and wonderful! Lump crabmeat is folded into a creamy artichoke mixture. Serve with crackers or warm bread slices.

Original recipe makes 3 cups


2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can artichoke hearts in water, drained
1/2 teaspoon Old Bay ™ Seasoning
1/2 pound fresh crabmeat, picked over for cartilage and shell fragments

  • PREP

    15 mins

  • COOK

    30 mins


    45 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place cream cheese in a medium baking dish with 3/4 of the artichoke hearts and Old Bay Seasoning TM. Blend until smooth. Gently fold in crabmeat, taking care not to break up lumps.
  3. Bake in the preheated oven 30 minutes, or until surface is golden brown. Remove from heat and garnish with remaining artichoke hearts.


Calories: 84 kcal
Carbohydrates: 2.4 g
Cholesterol: 28 mg
Fat: 6.6 g
Fiber: 0.6 g
Protein: 4.1 g
Sodium: 211 mg