Crab & Artichoke Dip Recipe

Preheat oven to 375°F (190°C). Lightly grease a 1- to 1.5-quart baking dish or a shallow ovenproof skillet.

If using refrigerated cream cheese, let it sit at room temperature for 20–30 minutes so it’s soft and easy to blend.

Drain artichoke hearts well on paper towels and chop coarsely. Pick through crab meat to remove any shells and break into bite-sized pieces. Thinly slice green onions and chop parsley.

Beat base

In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a sturdy spatula or electric mixer on low speed to beat until smooth and slightly fluffy, about 1–2 minutes.

Add cheeses and seasonings

Fold in the grated Parmesan and 3/4 cup shredded mozzarella (reserve remaining mozzarella for topping). Add minced garlic, Dijon mustard, Worcestershire sauce, hot sauce, Old Bay seasoning, lemon juice, salt, and black pepper. Taste and adjust seasoning—add more lemon or hot sauce if desired.

Incorporate vegetables and crab

Gently fold in the chopped artichoke hearts, crab meat, sliced green onions, and chopped parsley until evenly distributed. If the mixture seems very thick, stir in up to 2 tablespoons cream to loosen it to a spoonable consistency.

Transfer the dip mixture to the prepared baking dish and spread into an even layer.

Sprinkle the remaining shredded mozzarella and the extra grated Parmesan evenly over the top.

If using the breadcrumb topping: in a small bowl, mix panko with melted butter until evenly moistened, then sprinkle over the cheese layer.

Bake in the preheated oven until the dip is bubbly around the edges and golden on top, about 20–25 minutes. If you want a more deeply browned top, place under the broiler for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with chives or parsley and an additional pinch of Old Bay if desired.

Serve warm with crusty bread, pita chips, crackers, or fresh vegetable crudités.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F (160°C) oven until warmed through, about 10–12 minutes, or microwave in short bursts.