Southern Crab and Artichoke Dip
This Southern-inspired dip is the definition of comfort food—rich, creamy, and packed with flavor. Sweet lump crab blends beautifully with tender artichokes in a cheesy base that feels both cozy and a bit indulgent. It’s an easy yet impressive dish, perfect for holidays, gatherings, or anytime you want something warm and satisfying without much fuss.
Serve it hot with toasted baguette slices for a crisp contrast, or opt for pita chips and fresh veggies for a lighter option. Add tangy sides like pickles or coleslaw to create a Southern-style spread, and pair it with a chilled white wine or a light beer for a complete experience.
Southern Crab & Artichoke Dip
Ingredients
- 1 pound lump crab meat (checked 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 the oven to 375°F (190°C).
In a large bowl, combine the cream cheese, mayonnaise, and sour cream until smooth and well blended.
Mix in the Parmesan, mozzarella, garlic, lemon juice, Worcestershire sauce, hot sauce (if using), salt, and pepper.
Carefully fold in the crab meat and chopped artichokes to keep the texture intact.
Transfer the mixture to a baking dish and spread it out evenly.
Bake for 25–30 minutes, until the dip is heated through, bubbling, and lightly golden on top.
Let it cool slightly, sprinkle with chopped green onions, and serve warm with toasted baguette slices or your favorite dippers.
