Crab and Artichoke Dip

This easy cheesy crab and artichoke dip combines rich crab meat with artichoke hearts, mayo, and cheese for a tasty, warm, and hearty party dip.

This recipe for a cheesy crab artichoke dip is really easy to make. Perfect for a winter party, but really yummy any time of year. I like to serve it in a deep-dish pie pan, or something like the tart pan below.  One thing I haven't tried but am curious about is a large bread bowl. You would have to cook it in a baking pan first, allow it to cool some, and then spoon it into the bread bowl. I bet it would be a huge hit.

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This is an oldie-but-goodie that has been around forever. Many of you probably have had this recipe without the crab meat. Making it without the crab is totally fine. You could also substitute small shrimp or diced chicken.

In this batch, I used artichokes that came in an Italian marinade, because that's what I had on hand, but the plain artichokes work just as well. 

Not a fan of Parmesan? Try substituting Romano or Asiago cheese.

Serve the creamy dip with your favorite crackers, tortilla chips, or bread rounds like crostini. Or, keep it low carb and dip large slices of bell peppers, carrots, or other veggies into the mix.

This crab artichoke dip recipe is great warm in the oven, but it also tastes great at room temperature. One option for keeping it warm is to serve it from a cute mini slow cooker. I wouldn't worry too much because it's usually a big hit and will be eaten up before you know it.