This easy Crab Artichoke Dip recipe is fresh, healthy, flavorful, and packed with pieces of tender crab meat and chopped artichoke. Onion, white wine, garlic, and herbs make each bite a masterpiece!
A Savory Seafood and Veggie Appetizer
A healthy spin on Crab Artichoke Dip?! YES, puhlease! I love artichokes, especially in a great party dip or charcuterie spread. Crab dip is another big hit around here – who wouldn’t love an indulgent, perfectly-seasoned seafood dip with real crab meat? Exactly.
So, naturally, I had to make this crab artichoke dip, combining the herbal, slightly nutty flavors of artichoke and the fresh, sweet-and-salty taste of crab. A perfect combo!
In addition to the awesome taste (seriously, it’s a true party in your mouth), this dip is super easy to make, with simple, healthy ingredients that you’ll love. Crab artichoke dip is a fantastic appetizer, that goes with a whole host of fun dippers. Any kind of bread, cracker, or rice cracker works perfectly!
P.S. This is not the creamy, cheesy, fat-loaded crab dip that you normally see; it is low-cal, yes, but no worries because it’s still waaay delish! Trust. ✌️
What You’ll Need
Let’s take a look at the ingredients you will need to make healthy crab artichoke dip at home. But fair warning – this list might just make you drool! Here’s the full list.
- Crab Meat: For this recipe, I like to use fresh lump crab meat, drained and coarsely chopped. Make sure to pick out any bits of shell.
- Olive Oil and Butter: For sauteing the veggies.
- Onion: Finely dice one small onion. Yellow onion is fine, or you could do a white, sweet, or red onion.
- Artichoke: Drain and chop up a small jar or can of artichoke hearts. You may find that some artichoke hearts have a couple of tough outer leaves still attached. If so, feel free to remove those.
- Garlic: Minced fresh garlic adds a bright, sharp, savory punch.
- Soy Sauce: Adding soy sauce (or tamari, or coconut aminos) is an easy way to bring depth and umami flavor to the dip.
- Herbs, Spices, and Seasonings: To give the crab artichoke dip plenty of fragrance and taste, we’ll be adding dried oregano (you can use a different herb if you’re not a fan of oregano), some paprika, a bay leaf, fresh parsley, salt, and pepper.
- Wine: Dry white wine goes beautifully with seafood, as well as artichokes. I use Chardonnay, but you could also use pinot grigio, sauvignon blanc, etc.
- Lemon: Fresh lemon juice is best, but bottled is fine if you have it on hand.
- Scallions: Thinly sliced scallions give the dip a little bite.
- Baguette: A basic sliced baguette is perfect for serving this mouthwatering dip.
Which Crab Meat Is Best?
It depends! I like to use fresh lump crab meat, but you can also use backfin, which is typically made up of smaller pieces, or jumbo lump, which is made up of larger pieces. The larger the pieces, the more expensive the crab meat will be. It’s not really necessary to use the most expensive stuff here, since it will be stirred together into a dip and broken up slightly in the process.
How to Make Crab Artichoke Dip
Now for the process. How is crab artichoke dip made? Here’s all you’ll need to know! One nice thing is that this dairy-free appetizer doesn’t need to be baked. It’s made entirely on the stovetop, in one pan.
- Sauté the Veggies. Heat the olive oil and butter in a large, deep skillet over medium-high heat. Once it’s hot, add the diced onions, and cook them for about one minute, stirring them a bit. Next, add the chopped artichoke hearts, and cook for a couple of minutes longer, still stirring here and there. Finally, add the garlic, and cook for just about twenty seconds, to release the fragrance.
- Add the Seasonings and Liquids. Now that the veggies are partially cooked, you can add in the soy sauce, oregano, paprika, salt, pepper, and bay leaf. Continue to cook this mixture for about 3 minutes, or until the onions and other ingredients are soft. Add the wine and lemon juice, and cook for another 5 minutes. The liquid should reduce a little bit.
- Add the Remaining Ingredients. Finally, gently stir in the crab meat, scallions, and parsley. Cook the dip for about 3 minutes longer to heat through and blend all of the flavors.
- Finish the Dish. Remove the skillet from the heat. Taste the dip for salt and pepper, and adjust if needed. Discard the bay leaf, cover the dip, and let it stand for about 5 minutes before serving.
- Enjoy! Scoop the crab artichoke dip into a serving dish , and enjoy it with the sliced baguette, veggie sticks, or another dipper of your choice. Bon appetit!
Helpful Tips and Tricks
This dip is just about perfect the way it is, but who said there was only one way to perfection? Here are a few helpful hints and variations to help you make your perfect appetizer.
- Jalapeño: Try adding jalapeño peppers to your dip to add a bit of extra spice that lends a whole lot of flavor to the crab and artichoke!
- Butter: Feel free to change out the butter for more oil, or the other way around (this may change the texture slightly).
- Creamy Dip: Fold an ounce or two of room-temperature cream cheese into the hot dip, for a creamy finish.
- Crab Substitute: Imitation crab can be used in this recipe, if you prefer.
How to Serve Crab Artichoke Dip
To serve crab artichoke dip, you can do something as simple as a baguette, or even a box of crackers – but it’s also great to make something a little more interesting! Here are some easy ideas for inspiration.
- Low Carb Breadsticks: Garlicky and cheesy, these Low Carb Keto Garlic Breadsticks are easy to make at home, and utterly addictive!
- Homemade Crackers: You won’t believe how simple it is to make your own crackers at home. And the herb and garlic taste of these Homemade Cheese Crackers is out of this world!
- Potato Latkes: This stellar combination is practically a meal! You’ll love how crisp, savory latkes (I love these easy Air Fryer Latkes) pair with warm crab artichoke dip.
Storing and Reheating
- To store your dip, place it in an airtight container, covered, and keep in the refrigerator for up to 5 days.
- To reheat your dip, if desired, put it in the microwave until heated throughout.
Can I Freeze Crab Artichoke Dip?
- Yes! To freeze your crab artichoke dip, keep it in an airtight container or freezer bag inside the freezer, for up to 3 months.
- Thaw in the fridge before reheating.
Crab Artichoke Dip
- 1 pound fresh lump crabmeat, drained and coarsely chopped
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 small yellow onion, finely diced
- 1 jar (10 ounces) artichoke hearts, drained and chopped
- 6 cloves garlic, minced
- 1 tablespoon low sodium soy sauce
- 1 tablespoon dried oregano, use a different herb if you’re not a fan of oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 1 bay leaf
- ½ cup dry white wine, I use Chardonnay
- 1 tablespoon fresh lemon juice
- 4 scallions, thinly sliced
- ¼ cup chopped fresh parsley
- freshly grated parmesan cheese, for serving, optional
- 1 baguette, sliced and toasted, for serving
- Heat olive oil and butter in a large deep skillet set over medium-high heat.
- Add the diced onions to the hot oil and cook for 1 minute.
- Stir in the chopped artichoke hearts and cook for 2 minutes.
- Add garlic and cook for 20 seconds.
- Stir in the soy sauce, oregano, paprika, salt, pepper, and bay leaf. Continue to cook for about 3 to 4 minutes, or until softened.
- Add wine and lemon juice; cook for 5 minutes, or until liquid has reduced slightly.
- Add crabmeat, scallions, and parsley; cook, stirring often, for about 3 minutes, or until everything is heated through.
- Remove from heat.
- Taste for salt and pepper, and adjust accordingly.
- Remove bay leaf.
- Cover and let stand 5 minutes.
- Transfer to a serving bowl or dish.
- Top with fresh parmesan cheese, if using, and serve with toasted bread slices and/or veggie sticks.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.