Creamy Warm Crab and Artichoke Dip

++ Update     ‘Warm Crab and Artichoke Dip’ is, by far, my favorite version of this recipe. We served it at the Cookie Swap today with some of the hostess’ fresh homemade Italian bread.  (I had brought along crackers, but loved it with the crusty bread!)  

Someone gave me the basic recipe for this appetizer years and years ago but I’m constantly changing it.  This particular recipe is simply its ‘latest incarnation’ – and it might just be my absolute favorite!

It’s so easy to make – you mix everything in the same casserole you’re going to bake it in. If you chose, you can make this dip with just artichokes – or with crab or shrimp.

I’m going to a Cookie Swap tomorrow & haven’t baked a single cookie yet… However, my Creamy and Rich Warm Crab and Artichoke Dip is prepared – and I’m having a hard time not diving into it with a bunch of crackers. 

Warm Artichoke and Crab Dip and Xmas Angel 002                                 This is the bottom of the casserole I used, – isn’t it cute !

Ingredients & Method                  Bake at 350F for 25 – 30 minutes, until bubbly

  • 1 small jar (6 oz.) artichokes – DRAINED and chopped
  • 1 cup fresh crab, chopped, in necessary  (You can use canned crab or shrimp. However, I highly recommend buying fresh. I found canned FRESH crab at my local grocery store, in the seafood area. Of course, because it’s fresh – even though it’s in a can – it still has a ‘best eaten by’ date..)  
  • 2 garlic cloves, minced
  • 2 (8 oz.) packages cream cheese
  • 1/2 cup grated Parmesan or Romano cheese
  • 1 cup mayonnaise
  • 1 Tb. Worcestershire Sauce
  • 2 tsp. fresh minced parsley – plus a little to sprinkle on top   (Buy a bunch, chop it up & freeze it!!) 
  • paprika – to sprinkle on top

Method

Talk about simple… just mix all the ingredients – except the paprika – in a casserole. (I used a 8 1/2″ x 10 1/2″.)  Then sprinkle on a bit more parsley and some paprika for color.     ++Remember to wipe the sides of the casserole before putting it in the oven so your Creamy and Rich Warm Crab and Artichoke Dip  ‘looks it’s best’.

USE - uncooked - Warm Artichoke and Crab Dip and Xmas Angel

Bake, uncovered, at 350F for 20 – 30 minutes, until thoroughly heated.  Serve with an assortment of crackers and crusty bread.    Enjoy !!

USE 2 -  cooked - Warm Artichoke and Crab Dip and Xmas Angel

9 thoughts on “Creamy Warm Crab and Artichoke Dip

    • I really, really do love this. Today I kept heating up bits of the leftovers (although there wasn’t much) and just eating it with a spoon! Happy Holidays to You and Yours !!

  1. I’ve spent the day making ketchup an jam for gift baskets and bread for me. I’ve seen tornado stricken kitchens that look better than mine does right now. I’ll clean it tomorrow, just in time to mess it up again. I love how easy your dip is, Cecile. Who needs complicated anything this time of year? By the time the holiday gets here, I just want to enjoy my guests, have a cocktail or three, and eat. A dip this easy and delicious is just what I look for. Thanks for sharing.

    • I’m so glad to hear that you’re also a messy cook !! And, at this point, my whole house seems to be blown up….. Gonna work on THAT a bit today. I was really happy with how good this crab/artichoke dip was – as I said above – this is my fave ‘incarnation’ of this recipe! … Don’t tell anyone, but I’ve been known it (whatever ‘incarnation’ it happens to be) for breakfast !! Have a wonderful Christmas my friend!

    • I brought the Creamy and Rich Warm Crab and Artichoke dip to a Cookie Swap this afternooon. The hostess served it with some of the crackers I’d brought & also her homemade Italian bread. It was really, really good with the crusty Italian bread. I’m supposed to make this for Christmas Eve – I think I’m gonna buy some nice crusty bread !!

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