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Roasted Garlic & Crab Artichoke Dip

A rich, creamy, and decadent baked dip loaded with sweet lump crab meat, tender artichoke hearts, mellow roasted garlic, and bubbling cheeses. Perfect for entertaining or holiday gatherings.

Roasted Garlic & Crab Artichoke Dip
Prep 15 min Cook 65 min Total 85 min Level Easy
Serves 8

Ingredients

Roasted Garlic

  • 1 head whole garlic head — top third sliced off to expose cloves
  • 1 teaspoons olive oil — for drizzling

Dip Base

  • 8 ounces cream cheese — softened to room temperature
  • 0.25 cups mayonnaise
  • 0.25 cups sour cream
  • 1 cups Gruyere or mozzarella cheese — shredded, divided
  • 0.5 cups Parmesan cheese — grated
  • 14 ounces artichoke hearts — canned, drained and roughly chopped
  • 8 ounces lump crab meat — picked over for shells
  • 1 tablespoons lemon juice — freshly squeezed
  • 1 teaspoons Old Bay seasoning
  • 0.5 teaspoons hot sauce (optional) — adjust to taste
  • 1 tablespoons fresh parsley (optional) — chopped, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Place the exposed head of garlic on a square of aluminum foil. Drizzle with olive oil, wrap tightly in the foil, and roast for 40-45 minutes until the cloves are deeply golden and very soft. Remove from the oven and let cool slightly. Squeeze the roasted garlic cloves out of their skins into a large mixing bowl.

    ~45 min
    You can roast the garlic up to 3 days in advance and store it in the refrigerator.

  2. Reduce the oven temperature to 375°F (190°C).

  3. Mash the roasted garlic into a paste. Add the softened cream cheese, mayonnaise, and sour cream. Beat or stir vigorously until the mixture is smooth and well combined.

    ~5 min
    Ensure the cream cheese is fully softened to prevent lumps.

  4. Stir in 3/4 cup of the shredded Gruyere, the Parmesan cheese, lemon juice, Old Bay seasoning, and hot sauce. Mix until incorporated.

    ~2 min

  5. Gently fold in the chopped artichoke hearts and lump crab meat. Be careful not to break up the crab meat chunks too much.

    ~3 min
    Always double-check your crab meat for hidden shell fragments before adding it.

  6. Transfer the mixture to a 1-quart baking dish or a small cast iron skillet. Spread it out evenly and sprinkle the remaining 1/4 cup of Gruyere cheese over the top.

    ~2 min

  7. Bake uncovered for 20-25 minutes, or until the dip is bubbling around the edges and the cheese on top is golden brown. If you want a darker top, broil for 1-2 minutes at the end of baking.

    ~25 min
    Keep a close eye on it if you broil, as the cheese can burn quickly.

  8. Remove from the oven and let the dip rest for 5 minutes before garnishing with fresh parsley and serving.

    ~5 min
    Serve with sturdy dippers like toasted baguette slices, pita chips, or celery sticks.
Nutrition
280
Calories
12
Protein (g)
8
Carbs (g)
22
Fat (g)
10
Sat. Fat (g)
2
Fiber (g)
2
Sugar (g)
480
Sodium (mg)
65
Cholesterol (mg)
Equipment
  • Aluminum foil
  • Mixing bowl
  • 1-quart baking dish or cast iron skillet
  • Spatula
Tips & Storage
  • Pat the artichoke hearts very dry with paper towels after draining them. Excess moisture will make the dip watery.
  • For an extra flavor boost, fold in 2 tablespoons of finely chopped green onions or chives.
  • This dip can be assembled up to a day in advance, kept covered in the refrigerator, and baked just before your guests arrive (add 5-10 minutes to the baking time if baking straight from the fridge).
  • Storage: Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. Do not freeze.
Tags
appetizer artichoke baked cheesy comfort food crab creamy dip entertaining game day gluten_free holiday nut_free party food roasted garlic savory seafood warm dip

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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