Crab & Artichoke Dip

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Sam Merritt


  • 8 oz cream cheese softened
  • 2/3 cup sour cream
  • 1/3 cup mayo
  • 1-2 cloves garlic pressed (1 large or 2 small)
  • 14 oz canned artichoke hearts drained, rinsed, patted dry and chopped
  • 2 cups shredded mozzarella cheese
  • 8 oz lump crab meat precooked
  • 1/3 cup roasted red pepper chopped
  • 1/3 cup fresh jalapenos seeds removed, finely chopped
  • salt & pepper to taste


  • Preheat oven to 375F
  • In large bowl combine cream cheese*, sour cream, mayo and pressed garlic.
  • Stir in chopped artichoke hearts, mozzarella cheese, crab meat, roasted red pepper and jalapenos.
  • Add salt and pepper to taste.
  • Transfer to cast iron skillet (or oven-safe dish such as a 9x9 glass baking dish) and bake on 375F for 25-30 minutes.
  • Remove from oven and enjoy hot with pita chips, crackers, tortilla chips, etc.


*I'll usually microwave the cream cheese in a microwave-safe bowl at 10 second increments until it is easily stirrable