Crab and Artichoke Dip Recipe


  • 8 oz cream cheese
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 14 oz can artichoke hearts, drained and quartered
  • 12 oz lump crab meat
  • 1 cup shredded fontina cheese, divided
  • 1/2 cup shredded pepper jack cheese
  • 3 green onions, chopped
  • 1 TBSP Worcestershire sauce
  • Salt and pepper to taste


Preheat oven to 425 degrees. Spray a 9 inch baking dish with nonstick spray.

In your mixing bowl, combine cream cheese, mayo and sour cream.

Add the artichoke hearts, crab, 1/2 the fontina cheese, pepper jack cheese, green onions, Worcestershire, salt and pepper; blend until all combined.

Spread in the prepared pan and sprinkle with remaining cheese; bake 20-25 minutes until hot and bubbly.

Serve immediately with your favorite crackers or crostini.