Southern Crab and Artichoke Dip
This Southern-style dip is pure comfort in a dish—a creamy, savory blend that brings together coastal flavors and cozy, crowd-pleasing richness. Sweet lump crab pairs perfectly with tender artichokes in a cheesy, flavorful base that feels both comforting and a little indulgent. It’s perfect for holidays, family gatherings, or any night you want something warm and impressive with minimal effort.
Serve it hot with toasted baguette slices for crunch, or keep it lighter with pita chips and fresh vegetable sticks. Add a few tangy sides like pickles or coleslaw for a Southern-inspired spread, and pair with a chilled white wine or a light beer to round it all out.
Southern Crab & Artichoke Dip
Ingredients
- 1 pound lump crab meat (picked over for shells)
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- ½ tsp hot sauce (optional)
- Salt and pepper, to taste
- 2 green onions, finely chopped (for garnish)
- Toasted baguette slices, for serving
Directions
Preheat oven to 375°F (190°C).
In a large bowl, mix cream cheese, mayonnaise, and sour cream until smooth.
Stir in Parmesan, mozzarella, garlic, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper.
Gently fold in crab meat and chopped artichokes.
Transfer to a baking dish and spread evenly.
Bake for 25–30 minutes, until hot, bubbly, and lightly golden on top.
Let cool slightly, garnish with green onions, and serve warm with toasted baguette slices or your favorite dippers.
