This creamy, cheesy, ultra-rich Crab and Artichoke Dip is sure to be a crowd-pleaser. To serve a smaller group, the recipe is easily halved. See the recipe notes for customization and serving alternatives.
2-3clovesgarlic, minced (depending on how garlicky you like your dip)
hot sauce, to taste
1/2cupgrated Parmigiano Reggiano
3/4cupshredded Monterey Jack cheese, divided
3/4cupshredded sharp cheddar cheese, divided
1/2cupthinly-sliced scallions, plus additional for garnish
2cupscoarsely chopped artichoke hearts(two 14-ounce cans, rinsed and drained well, or about a 12-ounce bag of frozen, defrosted and excess water pressed out)
1poundlump crabmeat, picked over for cartilage
kosher salt and freshly-ground black pepper, to taste
chopped flat-leaf parsley, for garnish
Preheat oven to 350 degrees F. Lightly coat a 2 to 3-quart baking dish (such as a 10-12 inch cast iron skillet) with cooking spray.*
In a large bowl with a hand mixer, or in the bowl of a stand mixer with the paddle attachment, beat together cream cheese, mayonnaise, sour cream, mustard, Worcestershire sauce, lemon juice, garlic, a few dashes of hot sauce (if using), and Parmigiano Reggiano.
Using a spoon or spatula, 1/2 cup Monterey Jack, 1/2 cup cheddar, and scallions, until combined. Fold in artichoke hearts and crabmeat. (Crab will break up as it's folded; I like to try to leave a few larger chunks in the dip, where possible.) Season with salt, pepper, and extra hot sauce (if using), to taste.
Transfer dip to prepared pan. Toss together remaining 1/4 cup Monterey Jack and 1/4 cup cheddar (or more if you like a cheesier top) and sprinkle over the dip. Place on a baking sheet and bake until dip is hot and bubbly, 25-30 minutes. If desired, you can place the dip under the broiler for a minute or two to brown the cheese, watching it closely so it doesn't burn.
Sprinkle with fresh parsley and scallions to garnish, if desired. Let the dip stand 5-10 minutes before serving it warm with sliced baguette, crackers, crostini, tortilla chips, or crudités. The dip will thicken as it cools.
* We like our crab dip on the creamier side, so I use 1/2 cup of sour cream. If you prefer a slightly thicker-textured dip, reduce the sour cream to 1/4 cup. Keep in mind that the dip thickens as it cools.
For a spicy twist, substitute pepper jack cheese for the Monterey jack and omit the hot sauce or adjust it to taste.
For a more strongly-flavored dip, add Old Bay Seasoning, to taste.
To Split the Dip into Smaller Pans:
I often divide the dip between 4, 6-inch round gratins instead of baking in one large pan. I like to do this when I'm entertaining for a long afternoon (such as a game day party) and want to bake fresh dip at regular intervals.I keep the smaller dishes in the refrigerator until ready to bake, place them on baking sheets, and check the dip after 20-25 minutes in the oven.