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Hot Crab and Artichoke Dip

Serves 16
Time 40 min
Enjoy this savory dip, a mixture of delicious crab and artichokes in a creamy base, with crostini, pita chips, crackers or crudités.
Watch our how-to video.
Special Diets:
Ingredients
  • 1 (8.0-ounce) container lump crabmeat
  • 1 (14.0-ounce) can artichoke hearts in water, drained and coarsely chopped
  • 1/2 medium red bell pepper, finely chopped
  • 1 (8.0-ounce) package Neufchâtel cheese, room temperature
  • 1/2 cup light mayonnaise
  • 4 tablespoons chopped fresh chives, divided
  • 1 tablespoon lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon fine sea salt
Method

Preheat the oven to 375°F.

In a large bowl, break up crabmeat into slightly smaller pieces, removing any pieces of shell. 

Stir in artichokes and bell pepper and set aside.

Place Neufchâtel, mayonnaise, 3 tablespoons of the chives, lemon juice, Worcestershire and salt in a food processor and pulse until just combined. 

Transfer to the bowl with crab mixture and gently stir to combine. Spread into a 1-quart shallow baking dish.

Bake until mixture is bubbling, about 30 minutes. Sprinkle with remaining 1 tablespoon chives and serve.

Note: The dip can be assembled up to 1 day ahead and refrigerated until ready to bake. If doing this, let sit at room temperature 15 minutes before baking, and increase baking time by about 5 minutes.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (8.0-ounce) container lump crabmeat
  • 1 (14.0-ounce) can artichoke hearts in water, drained and coarsely chopped
  • 1/2 medium red bell pepper, finely chopped
  • 1 (8.0-ounce) package Neufchâtel cheese, room temperature
  • 1/2 cup light mayonnaise
  • 4 tablespoons chopped fresh chives, divided
  • 1 tablespoon lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon fine sea salt