Crab & Artichoke Dip

Crab & Artichoke Dip1-text.jpg

Happy (almost) New Year's Eve!

I'm back from vacation in the Bahamas and have had a few slow-ish days back at work.  No matter. It's about time for another holiday, right?  I don't know about you, but I'm excited for the new year.  I'm looking forward to trying several new restaurants and checking out a few more music venues.  I'm also really looking forward to it no longer being sub-freezing temperatures...but that wish won't come true for a while.

At any rate, it's been a busy 2017 for me and I'm excited for 2018!  I'm getting together with a few friends to have a dinner tomorrow night and then we're going to a nearby bar closer to midnight.  If you are also getting together with friends and family, make sure you bring this dip with you!  You'll be the life of the party.  True story.

This is one of my favorite mix-everything-together-and-put-it-in-the-oven situations.  Not only is this easy to make, but it's also done in a flash, leaving you more time to get ready to part-ay!


Crab & Artichoke Dip

Print Recipe

  • 8 ounces cream cheese, softened to room temperature
  • 1 cup Greek yogurt
  • 2 cups shredded Monterey Jack, divided
  • 3/4 cups finely grated Parmesan
  • 1 14 ounce can artichoke hearts, chopped finely
  • 2 cloves garlic, minced
  • 12 ounces lump crab meat
  • 2 green onions, sliced
  • 1/4 teaspoon onion powder
  • 1/4 - 1/2 teaspoon cayenne pepper (optional)
  • 2 teaspoons Worcestershire sauce
  • kosher salt
  • freshly ground black pepper
  • tortilla chips or toasted baguette slices

1) Preheat oven to 425 degrees F.

2) In a large bowl, mix together the cream cheese, Greek yogurt, 1 cup of Monterey Jack cheese, Parmesan, artichokes, garlic, crab meat, green onions, onion powder, cayenne pepper (if using), and Worcestershire sauce.  Season the dip with salt and black pepper.

3) Place the dip into a pie dish or a 10" cast iron skillet.  Sprinkle the remaining 1 cup of Monterey Jack cheese over the top of the dip.


4) Bake in the oven for about 15-20 minutes, or long enough that the dip is warmed through and bubbling.

5) Serve warm with tortilla chips and/or toasted baguette slices.

--recipe very slightly adapted from Delish

Crab & Artichoke Dip4.JPG