Classic Crab And Artichoke Dip Recipe

Melt butter

Preheat oven to 375°F (190°C). In a small skillet over medium heat, melt the unsalted butter with the olive oil until it starts to shimmer. Remove from heat and stir in the balsamic vinegar; set aside to cool slightly.

In a large mixing bowl, beat the softened cream cheese until smooth. Add the sour cream and mayonnaise and mix until fully combined and creamy.

Stir in the grated Parmesan and 1/2 cup of the shredded mozzarella until evenly distributed.

Roughly chop the drained artichoke hearts into bite-sized pieces if not already chopped. Gently fold the artichokes and lump crab meat into the cheese mixture, taking care not to break up the crab lumps too much.

Add the thinly sliced green onions and minced garlic to the bowl and fold to combine.

Stir the cooled butter-olive oil-balsamic mixture into the dip. Add the lemon juice, Dijon mustard, hot sauce, Worcestershire sauce, smoked paprika, kosher salt, and black pepper. Fold thoroughly to distribute seasoning evenly.

Taste and adjust seasoning as needed (add more salt, pepper, or hot sauce to taste). Stir in chopped fresh parsley.

Transfer the mixture to a 1.5 to 2-quart oven-safe baking dish (or individual ramekins). Smooth the top and sprinkle the remaining 1/2 cup shredded mozzarella and the extra Parmesan evenly over the surface.

Bake in the preheated oven for 20–25 minutes, until the dip is bubbling around the edges and the top is golden brown. If you want a deeper golden crust, place under the broiler for 1–2 minutes watching closely to prevent burning.

Remove from oven and let rest for 5 minutes. Drizzle a little extra-virgin olive oil over the top if desired and garnish with additional chopped parsley. Serve warm with crostini, crackers, or vegetable crudités.