Hot and Creamy Crab and Artichoke Dip

Hot and Creamy Crab and Artichoke Dip


(0 votes) 0 0

Based on Rock Bottom's Asiago Artichoke and Crab Dip, this copycat recipe isn't as heavy on the cheese, but it lets you load up on crab and artichokes! It's just as creamy and delicious as the original, especially if served with toasted crostini, crackers, or tortilla chips.

Shared by

Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

8 servings


  • Dip
  • 8 oz. cream cheese
  • 1/2 C. mayo
  • 1/2 C. yogurt
  • 1 Tbs. lemon juice
  • 1 bunch green onions, chopped
  • 1 1/2 C. grated Asiago cheese, divided
  • 14 oz. can of quartered artichoke hearts, drained
  • 8-12 oz. jumbo lump crab meat
  • salt
  • pepper

Our Readers Also Loved


Preheat the oven to 425 degrees. In a bowl, beat the cream cheese, mayo, and yogurt until smooth. Add the white and light green parts of the green onions. Add the lemon cheese and 1 1/4 C. grated cheese. Mix in the artichokes and crab and season with the salt and pepper. Scrape into a casserole dish and spread evenly. Sprinkle the remaining cheese on top of the dip. Bake the dip for approximately 20 minutes, or until it is bubbly and golden brown.

Around The Web