Crab Artichoke Dip: Warm & Cheesy
This Crab Artichoke Dip recipe is a bubbling masterpiece balancing briny crab and earthy artichoke. An easy, warm crowd-pleaser.
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Cooking tools:
- Cast iron skillet
- Baking dish
- Grater
- Oven
- Mixing bowl
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Kitchen towel
- Can opener
Ingredients
- 8 oz cream cheese, softened to room temperature
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- 12 oz lump crab meat, drained and picked
- 14 oz canned artichoke hearts, drained, squeezed dry, and chopped
- 2 green onions, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
- 1 pinch paprika
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