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!
- 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.
- 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.
- 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.
- 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.