Cheesy Crab and Artichoke Dip


This cheesy artichoke dip from Paula Deen will become your go-to party appetizer recipe for years to come.

Cheesy Crab and Artichoke Dip
Serves 10
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  1. 1 (8-ounce) package Neufchâtel cheese, softened
  2. 1 cup sour cream and yogurt blend*
  3. 1 cup grated Parmesan cheese, divided
  4. ½ cup grated Asiago cheese
  5. ¹⁄₃ cup sliced green onion
  6. 1 tablespoon chopped fresh parsley
  7. 1 teaspoon salt
  8. 1 teaspoon minced garlic
  9. 1 teaspoon lemon zest
  10. 1 teaspoon fresh lemon juice
  11. ¼ teaspoon ground black pepper
  12. ¼ teaspoon ground red pepper
  13. 1 (14-ounce) can quartered artichoke hearts, drained
  14. 1 (8-ounce) container jumbo lump crabmeat, drained and picked free of shells
  15. ¼ cup crumbled cooked bacon
  16. Toasted baguette slices
  1. Preheat oven to 350°. Spray a 1½-quart baking dish with nonstick cooking spray.
  2. In a large bowl, stir together Neufchâtel, sour cream blend, ½ cup Parmesan, and next 9 ingredients. Gently fold in artichokes and crab. Pour mixture into prepared pan, and sprinkle with remaining ½ cup Parmesan and bacon.
  3. Bake for 25 to 30 minutes or until hot and bubbly. Serve with toasted baguette slices.
  1. *We used Breakstone’s Greek Style Sour Cream and Nonfat Yogurt.
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