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Crab and Artichoke Dip


This Dip can be served hot and bubbly right out of the oven on game day, or chilled for a summer picnic. Because of that it's a hit all year round. We prefer it with tortilla or pita chips, but also makes a great spread on warm Naan.

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Rate this recipe 4.7/5 (15 Votes)


  • 1 Square casserole dish (8x8 or 9x9)
  • 2 (13.75-ounce) cans Artichoke Hearts, drained and coarsely chopped
  • 2 cups Mayonnaise
  • 1 cup grated Parmesan Cheese (reserve about 1/4 cup to sprinkle on top)
  • 3 (6-ounce) cans lump crabmeat, drained
  • 1 jar (4 oz.) diced pimientos, drained
  • 3-4 slices cooked, then crumbled Bacon
  • 1 teaspoon Garlic Powder
  • 3 cloves Minced Garlic


Servings 12
Preparation time 10mins
Cooking time 45mins


Step 1

Preheat oven to 350°F. Combine everything in a bowl until well blended. Pour mixture into casserole dish and spread out so it's even. Sprinkle remaining Parmesan in a thin layer on top. If you like cheese, add more :)

Bake uncovered on middle oven rack in center of oven for 25 to 30 minutes or until hot. Then broil for about 3-5 minutes to form a nice brown crust on top.

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