Crab and Artichoke Dip
- Crab and Artichoke Dip
- Recipe
- Ingredients
- Instructions
This crowd-pleasing dip comes together in just 10 minutes, and it is baked to absolute cheesy perfection!
Now that we’re back from our Cabo vacation, I’ve been happily indulging in non-bikini-season foods, like this glorious crab and artichoke dip. I’m obviously not planning on visiting the beach anytime soon.
But if you’re still getting ready for the beach this summer, well, I highly recommend having a cheat day for this dip. Believe me – it’ll be worth it.
With only 10 minutes of prep time, this dip comes together so quickly and easily. And once it comes out of the oven, you’ll just want to gorge on this dip like there’s no tomorrow. Just be sure to have some extra baguette slices for dipping because you’ll want at least 3 servings of this!
Recipe
Yield: 8 servings
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Ingredients
Instructions
1. Preheat oven to 425 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
2. In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in artichoke hearts, crab meat, 1/2 cup fontina cheese, pepper jack cheese, green onions and Worcestershire; season with salt and pepper, to taste.
3. Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup fontina cheese.
4. Place into oven and bake until bubbly and golden, about 20-25 minutes.
5. Serve immediately.
