When hosting a party, a hot and cheesy dip is absolutely necessary in our opinion. This one's classy AF but comes together in just 35 minutes—which is no time at all considering the biggest hunk of time is dedicated to the skillet baking and you relaxing.
Crab Artichoke Dip
INGREDIENTS:
CRAB ARTICHOKE DIP
- 1 oz. (8-oz.) block cream cheese, softened
- 1 c. mayonnaise
- 1 1/2 c. shredded Monterey Jack, divided
- 1/2 c. freshly grated Parmesan
- 1 oz. (14-oz.) can artichoke hearts, drained and finely chopped
- 2 cloves garlic, minced
- 12 oz. lump crabmeat
- 2 green onions, thinly sliced
- 2 tsp. Worcestershire sauce
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. Freshly chopped parsley, for garnish
GARLICKY CROSTINI
- 1 baguette, sliced
- Extra-virgin olive oil
- Kosher salt
- 1 garlic clove, top sliced off
DIRECTIONS:
MAKE CRAB ARTICHOKE DIP
- Preheat oven to 425°. In a large bowl, stir together cream cheese, mayonnaise, 1 cup of Monterey jack cheese, Parmesan, artichoke hearts, garlic, crabmeat, green onions, and Worcestershire and season with salt and pepper.
- Transfer mixture to a 10- or 12-inch oven-safe skillet and sprinkle with remaining 1/2 cup Monterey jack cheese. Bake until golden and bubbly, 15 to 20 minutes.
MAKE GARLICKY CROSTINI
- On a large baking sheet, drizzle a sliced baguette with olive oil and season with salt. Bake at 350° until golden and toasted, 10 minutes. Immediately rub with a whole garlic clove (the flavor will soak into the bread!).
- Garnish dip with parsley and serve with Garlicky Crostini.
