Baked Crab and Artichoke Dip

Baked Crab and Artichoke Dip

Appetizers and Snacks Seafood Crab

This baked crab and artichoke dip is made and served in a bread bowl that you can eat too!

Servings per recipe: 12
Calories per serving: 414
Preparation time: 30m
Total cooking time: 1h


  • 2 (8 ounce) packages cream cheese, softened
  • 1 pound lump crabmeat, drained
  • 1 (14 ounce) can artichoke bottoms, drained and chopped
  • 6 ounces shredded white Cheddar cheese
  • 1/2 cup finely diced red bell pepper
  • 1/3 cup chopped green onions
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 3 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 2 teaspoons chopped fresh tarragon
  • 1 teaspoon Worcestershire sauce
  • 1 pinch cayenne pepper, or more to taste
  • salt and freshly ground black pepper to taste
  • 1 round loaf sourdough bread
  • 2 tablespoons shredded white Cheddar cheese


  • 1   Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
  • 2   Combine cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, green onions, sour cream, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl; season with salt and black pepper.
  • 3   Cut the top 1/3 off the loaf of sourdough bread and discard. Remove the bread filling and discard, leaving just the crust. Place in the prepared baking dish.
  • 4   Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Cheddar cheese and cayenne pepper.
  • 5   Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes.

Nutrion facts:

Total Fat 25g 39%
    Saturated Fat 14.0g  
Cholesterol 92mg 31%
Sodium 754mg 30%
Potassium 320mg 9%
Total Carbohydrates 27.5g 9%
Dietary Fiber 2.3g 9%
Protein 20.9g 42%
Sugars 2g  
Vitamin A 1078IU  
Vitamin C 20mg  
Calcium 203mg  
Iron 2mg  
Thiamin 0mg  
Niacin 7mg  
Vitamin B6 0mg  
Magnesium 43mg  
Folate 86mcg