Creamy Crab and Artichoke Dip

Serves 6.
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Creamy Crab and Artichoke Dip
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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!


1 tablespoon olive oil
½ red bell pepper, diced
3 scallions, greens and white parts divided and minced
8 ounces cream cheese
1 cup FAGE Sour Cream
1 cup sharp cheddar cheese
1 cup Parmesan cheese
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay Seasoning
½ teaspoon kosher salt
½ teaspoon garlic powder
1 (14 oz) can artichoke hearts, drained and chopped
12 ounces lump crab meat
Baguette, pita chips, or pretzel chips, for serving


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.