Ingredients:

  • 8 oz block full-fat Cream Cheese, softened
  • 1/2 cup full-fat Sour Cream
  • 1/2 cup Mayonnaise (Hellmann's style)
  • 1 cup shredded Gruyère Cheese
  • 1/2 cup grated Parmesan Cheese
  • 1 cup shredded Monterey Jack or Mozzarella
  • 1 lb cooked Crab Meat, well-drained and picked
  • 14 oz can/jar Artichoke Hearts, thoroughly drained and chopped
  • 2 cloves Garlic, minced
  • 1 tsp Lemon Zest
  • 2 Tbsp Fresh Parsley, chopped
  • 1 tsp Old Bay Seasoning
  • 1/2 tsp Smoked Paprika (optional)
  • 1/2 tsp Kosher Salt
  • 1/4 tsp freshly ground Black Pepper

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease your chosen 9-inch pie dish or 8x8 inch baking dish. Thoroughly drain the artichoke hearts and gently press them dry, then coarsely chop. Ensure the crab meat is also thoroughly drained and picked over for shell fragments.
  2. In the large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a spatula to mix until completely smooth and lump-free. Stir in the minced garlic, lemon zest, Old Bay, smoked paprika (if using), salt, and pepper. Mix well to distribute the seasoning.
  3. Add the shredded Gruyère and Monterey Jack/Mozzarella to the cream cheese base and stir to combine. Gently fold in the chopped artichoke hearts and the drained crab meat. Use a delicate hand to keep the lumps of crab intact.
  4. Transfer the entire mixture into the prepared baking dish, smoothing the top slightly. In a small bowl, combine the reserved grated Parmesan cheese with the chopped fresh parsley. Sprinkle this mixture evenly over the top of the dip.
  5. Bake for 25 to 30 minutes, or until the edges are bubbling vigorously and the topping is deeply golden brown and blistered. Remove the dish from the oven and let the dip rest on a cooling rack for 5 minutes before serving piping hot.