Food and Recipes Recipes Hot Crab-and-Artichoke Dip Creamy crab dip always steals the show. By Karen Schroeder-Rankin Karen Schroeder-Rankin Karen Rankin is a chef, recipe developer, and food stylist with over 25 years experience cooking, developing recipes, styling food, and entertaining guests at her table and in restaurants. During the past 11 years, Karen has been styling food for various publications such as Cooking Light, Southern Living, Eating Well, Real Simple, as well as creating instructional videos for Southern Living Magazine's Tips from the Test Kitchen, featured on select television programming, and on websites. With an interest in the use of color, texture, and presentation, she develops recipes that are intended to surprise and delight the recipients of these dishes, both from a visual standpoint and a flavor experience. Southern Living's editorial guidelines Updated on August 17, 2021 Print Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Margaret Monroe Dickey Active Time: 15 mins Total Time: 45 mins Yield: 4 serves This creamy crab dip is coming in hot. Artichokes, cream cheese, Old Bay seasoning, a hit of lemon, Parmesan, and mozzarella cheese combine to create an appetizer that hits all the right notes. The process is easy: All you need to do is melt the cream cheese, stir in the rest of the ingredients, and sprinkle the top with the remaining Parmesan before popping the baking dish into the oven. Just make sure to set the timer because this Hot Crab-and-Artichoke Dip will be bubbling to perfection in a flash. For the best-tasting dip, look for freshly picked unpasteurized crabmeat at your local seafood counter. Your second-best option is frozen fresh crabmeat. Avoid the canned kind; it is pasteurized to have a longer shelf life and doesn't have as much flavor or aroma as the fresh stuff. Serve with crackers or Belgian endive leaves. Ingredients 2 ounces cream cheese ¼ cup mayonnaise 2 scallions, chopped (about 3 Tbsp.) ¾ teaspoon Old Bay seasoning ¾ teaspoon Worcestershire sauce ¾ teaspoon hot sauce (optional) 1 teaspoon lemon zest, plus 1 Tbsp. fresh juice (from 1 lemon), divided ½ cup finely chopped artichoke hearts (from 1 [14-oz.] can) 4 ounces lump crabmeat, drained, picked over, and squeezed dry 1 ounce low-moisture mozzarella cheese, shredded (about ¼ cup) 2 ounces Parmesan cheese, shredded (about ¾ cup), divided Crackers and Belgian endive leaves, for serving Directions Preheat oven to 350°F. Lightly coat a 1-quart gratin baking dish with cooking spray. Microwave cream cheese in a large microwavable bowl on HIGH until very soft, about 20 seconds. Stir in mayonnaise, scallions, Old Bay, Worcestershire sauce, hot sauce (if desired), and lemon zest until well blended. Gently fold in lemon juice, artichokes, crabmeat, mozzarella, and ⅔ cup of the Parmesan. Spread mixture evenly in prepared baking dish; sprinkle with remaining Parmesan (about 1 ½ tablespoons). Bake until dip is hot throughout and bubbly around edges, about 25 minutes. Let stand 5 minutes. Serve with crackers and endive leaves. Print