Artichoke Crab Dip


1 pound (2 -8 ounce) packages cream cheese, softened with 2 Tbsp. white dry wine

½ – 1 pound fresh crabmeat, picked over for cartilage and shell fragments

1 can (14 oz) artichoke hearts, drained and chopped or marinated artichoke hearts drained well.

1 ½ c. fresh Parmesan cheese, finely grated.

2 –3 tsp Worcestershire Sauce, to taste

1 – 3 cloves garlic (consider size and strength)

1/4 tsp cayenne pepper

½ cup of finely chopped onion

¼ cup of finely chopped red pepper

~ 1 tsp Salt, to taste

½ tsp. pepper, to taste

Finely chopped parsley

Ingredients for serving:

French, Italian, sour dough bread, chips or crackers.

Parsley sprigs for garnish (optional)


Preheat oven to 350 degrees.

1. In bowl, combine cheese, mayonnaise, crabmeat, artichokes and remaining ingredients,, except bread and garnish. .

2. Spoon into shallow 4-6 cup baking dish (10 ” pie plate works well).

3. Bake until bubbly, 20 – 25 minutes. Garnish with parsley, if desired.

4. Serve warm with

French, Italian, sour dough bread or crackers.

Makes 5-6 cups.

Variation: Replace 1 pound of cream cheese with one (1) 8 ounce package cream cheese, softened and 1 cup mayonnaise.

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