Joelle's Famous Hot Crab and Artichoke Dip

Name: Joelle's Famous Hot Crab and Artichoke Dip
Prep time: 10 min
Cook time: 30 min
Yield: 15
Ingredients: 3 (6 ounce) cans crabmeat; 1 (8 ounce) package cream cheese, softened; 1 (8 ounce) container sour cream; 1 cup mayonnaise; 1 cup heavy cream; 1 (10 ounce) can artichoke hearts, drained; 1 1/2 cups shredded white Cheddar cheese; 1 tablespoon prepared horseradish; 2 tablespoons fresh lemon juice; 2 teaspoons Old Bay Seasoning TM; 2 tablespoons minced garlic; ground black pepper to taste; 2 (1 pound) loaves sourdough bread

⏱️ Ready in 40 min 🥄 Prep 10 min 🔥 Cook 30 min 👥 15 servings 👁️ 7 views

This hot crab and artichoke dip recipe is the best one around! Very flavorful and a crowd pleaser! Easy to make and mmm good! From a native Marylander who knows her crabs.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Snack

📊 At a Glance

Prep 10 min

Cook 30 min

Serves 15

Difficulty Hard

Nutrition Facts

Servings per recipe 15

Serving size 1 serving

Amount per serving

Calories 520

% Daily Value*

Total Fat 32g 41%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 981mg 43%

Total Carbohydrate 38.7g 14%

Dietary Fiber 2.3g 8%

Total Sugars 1.9g

Protein 20.2g 40%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine crabmeat, cream cheese, sour cream, mayonnaise, heavy cream and artichokes.

Season with horseradish, lemon juice, garlic, and black pepper.

Mix well and spread mixture into a 9x13 inch baking dish and sprinkle the white Cheddar cheese and seasoning on top.

Bake in a preheated oven for 30 minutes or until warm and melted.

Meanwhile, hollow out the loaves of sourdough bread.

Reserving the bread removed.

Spoon the hot crab dip into the hollowed out loaves of sourdough.

Use the reserved bread for dipping.