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A close up of bread bowl sitting on top of a wooden cutting board, filled with Hot Crab Artichoke Dip
4.82 from 11 votes

Hot Crab Artichoke Dip

Hot Crab Artichoke Dip in Mini Bread Bowls are an easy and delicious snack perfect for all your holiday or entertaining needs. Filled with artichoke, spinach, lump crab meat, and cheese, guests will love the fun and delicious cheesy flavor of this crab artichoke dip.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Servings: 12 servings
Calories: 463kcal

Ingredients

  • 3 small bread bowls
  • 10 ounces fresh baby spinach
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 8 ounces cream cheese brought to room temperature
  • 28 ounces (2 cans) artichoke hearts drained
  • 12 ounces lump crab meat
  • 2 cups mozzarella cheese shredded, divided
  • ½ cup asiago cheese shredded
  • ¼ cup green onion chopped
  • 1 teaspoon red chili flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • 1 tablespoon buffalo sauce (such as Frank's Red Hot Sauce) optional
  • Diced red bell pepper to garnish, optional

Instructions

  • Preheat oven to 400 degrees F. and line a baking sheet with parchment paper. Set aside.
  • Cut a circle around the top of each bread loaf, then, using your hand scoop out the top and gently hollow out the inside, taking care to leave a 1/2-inch wall. Reserve the torn out bread and bread top for later use. Meanwhile, toast the bread bowls in the preheated oven for 5 minutes. Remove from oven and set aside.
    A close up of bread being hallowed for Hot Artichoke Crab Dip
  • As the bread is toasting wilt the spinach. Heat a large skillet with a lid over medium heat. Once hot, add 1-2 tablespoons of water and the spinach, working in batches if necessary. Stir and cover. Watch for the spinach to start wilting then remove the lid, add any remaining spinach, and continue cooking until all spinach has dropped its water. Remove from heat and allow to cool.
  • In a large mixing bowl mix together the mayonnaise, sour cream, and cream cheese. Mix until smooth and creamy. 
  • Add the drained and chopped artichoke hearts, lump crab meat, half of the mozzarella cheese, asiago cheese, green onion, spinach, red chili flakes, salt, pepper, and buffalo sauce. Stir well to combine.
  • Divide crab and artichoke mixture evenly between each bread bowl, gently packing with a spoon. Sprinkle the top of each with remaining mozzarella cheese.
    Bread bowls filled with Carb Artichoke Dip
  • Bake for approximately 10-12 minutes, or until cheese is melted and bubbly, and the dip is heated through. Serve with pita chips, baguette, or fresh veggies. Enjoy!
    A bread bowl sitting on top of a wooden cutting board, filled with Hot Crab Artichoke Dip

Nutrition

Calories: 463kcal | Carbohydrates: 35g | Protein: 19g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 59mg | Sodium: 1317mg | Potassium: 259mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3430IU | Vitamin C: 23mg | Calcium: 224mg | Iron: 1.6mg
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