Our gluten free crab and artichoke dip is packed with lump crabmeat, plenty of chopped artichokes baked in a creamy mixture of cream cheese, mayo, cheese, and spices. Served with gluten-free baguettes, vegetables, or crackers this warm appetizer is perfect for game day to holidays.
This hot crabmeat and artichoke dip is sure to impress you and all of your guests. From dipping ideas to recipe variations, we will walk you step by step to make this appetizer in no time at all.
Our warm crab dip is like no other! It is the perfect balance of spice that even kids beg for the last scoop.
Count this as our warning…make a double recipe from the start. Especially when served with a variety of dippers, it is sure to be one of the most popular appetizers you feature.
You will find this gluten-free dip at potlucks, Superbowl parties and holiday events moving forward. It is just that good (and simple!).
We will leave it up to you if you want to share this recipe or keep it for yourself. Just like our Air Fryer Coconut Shrimp, Frozen Cheesecake Bites and Gluten Free Salmon Cakes, we can bet your guests will be requesting the recipe before they leave.
Serve this hot artichoke dip with other crowd-pleasing appetizers such as Gluten Free Chicken Wings, Air Fry Shrimp, or Air Fryer Potato Skins.
Table of Contents
Ingredients
- 8 ounces cream cheese, room temperature ✅
- 1 cup mayo ✅
- 2 large cloves garlic, minced
- 2 teaspoon Worcestershire sauce ✅
- 1 teaspoon lemon juice
- 1/2 teaspoon crushed red pepper flakes ✅
- 1 cup shredded Monterey Jack cheese, divided ✅
- 7 ounces artichoke hearts, chopped ✅
- 12 ounces lump crabmeat, drained well ✅
- 1/2 cup shredded parmesan cheese ✅
- 2 tablespoons green onions, chopped
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make Hot Crab and Artichoke Dip
Preheat the oven to 375°F.
Blend the ingredients
Add the cream cheese, mayo, garlic, Worcestershire sauce, lemon juice, and red pepper flakes to a medium-sized bowl. Blend well using a hand mixer.
Stir in the artichokes and crabmeat
Add 1/2 cup Monterey jack cheese, artichoke hearts, crabmeat, and parmesan cheese to the cream cheese mixture.
Stir just until combined. Pour into an oven-safe baking dish and top with the remaining Monterey jack cheese.
Bake
Bake for 20-30 minutes or until the cheese is melted. Garnish with green onions and additional crushed red pepper flakes.
Serve hot or cold with gluten-free crusty bread, gluten-free crackers, or vegetables.
Variations and Substitution Ideas
- Add chopped bell peppers, sweet onions, sundried tomatoes, olives, pimentos or jalapenos to the cream cheese mixture for more flavor and color.
- Swap the Monterey jack cheese with pepper jack or mozzarella cheese.
- Use fresh artichokes instead of canned.
- Use fresh crab meat instead of canned.
- Turn into a spinach crab dip by adding thawed frozen spinach (that has had excess water pressed out).
- Swap the mayo for full fat or non-fat Greek yogurt.
Frequently Asked Questions
Yes! This dip can be assembled up to a day in advance. Bake right before you are ready to serve.
Store leftovers in the fridge for up to 3 days. Enjoy chilled or warm by reheating in the microwave.
We wouldn’t recommend freezing this recipe as serving fresh is best.
Serve in a baking dish or in a small slow cooker to keep warm for an extended period of time.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Let the cream cheese block come to room temperature before mixing. This will make it easier to mix and you won’t end up with clumps of cream cheese in your dip.
- The more red pepper flakes that you add to the top, the spicier the dip will be.
- Drain the crab meat and artichokes by pouring into a strainer over the sink.
More Easy Gluten-Free Dips
- Cherry Cheesecake Dip
- Yogurt Fruit Dip
- Sweet Potato Bites
- Fruit Dip with Cool Whip
- Taco Dip with Ground Beef
- Dairy Free Chicken Buffalo Dip
- Sour Cream and Onion Dip
- Spinach Dip with Greek Yogurt
- Baked 7 Layer Dip
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Crab and Artichoke Dip Recipe
Equipment
Ingredients
- 8 ounces cream cheese, room temperature ✅
- 1 cup mayo ✅
- 2 large cloves garlic, minced
- 2 teaspoon worchestershire sauce ✅
- 1 teaspoon lemon juice
- 1/2 teaspoon crushed red pepper flakes ✅
- 1 cup shredded Monterey Jack cheese, divided ✅
- 7 ounces artichoke hearts, chopped ✅
- 12 ounces lump crabmeat, drained well ✅
- 1/2 cup shredded parmesan cheese ✅
- 2 tablespoons green onions, chopped
Instructions
- Preheat the oven. Preheat the oven to 375°F.
- ⭐️Blend the ingredients. Add the cream cheese, mayo, garlic, Worcestershire sauce, lemon juice, and red pepper flakes to a medium-sized bowl. Blend well using a hand mixer.8 ounces cream cheese, room temperature, 1 cup mayo, 2 large cloves garlic, minced, 2 teaspoon worchestershire sauce, 1 teaspoon lemon juice, 1/2 teaspoon crushed red pepper flakes
- Stir in the artichokes and crabmeat. Add 1/2 cup Monterey jack cheese, artichoke hearts, crabmeat, and parmesan cheese to the cream cheese mixture. Stir just until combined. Pour into an oven-safe baking dish and top with the remaining Monterey jack cheese.1 cup shredded Monterey Jack cheese, divided, 7 ounces artichoke hearts, chopped, 12 ounces lump crabmeat, drained well, 1/2 cup shredded parmesan cheese
- ⭐️Bake. Bake for 20-30 minutes or until the cheese is melted. Garnish with green onions and additional crushed red pepper flakes. Serve hot or cold with gluten-free crusty bread, gluten-free crackers, or vegetables.2 tablespoons green onions, chopped
Notes
Variations
- Add chopped bell peppers, sweet onions, sundried tomatoes, olives, pimentos or jalapenos to the cream cheese mixture for more flavor and color.
- Swap the Monterey jack cheese with pepper jack or mozzarella cheese.
- Use fresh artichokes instead of canned.
- Use fresh crab meat instead of canned.
- Turn into a spinach crab dip by adding thawed frozen spinach (that has had excess water pressed out).
- Swap the mayo for full fat or non-fat Greek yogurt.
- Serve in a slow cooker for events to keep warm for an extended period of time.
Storage Instructions
Store in the fridge for up to 3 days. Enjoy leftovers chilled or reheated in the microwave until warm. We do not recommend freezing this recipe. CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination. The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.Nutrition
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