Hot Asiago Crab & Artichoke Dip

by Shawnda on December 26, 2011

in Appetizers,Seafood

Crab & Artichoke Dip

Or “the dip that makes skinny jeans cry.”

And let’s be totally honest here. It’s also “the dip that makes regular jeans cry.”

You might know that the Foodie Groom and I spent a couple of days 40 hours in Indianapolis last week. If you follow us on Twitter or Facebook. Or if you’ve even gotten within 100 yards of me within the last month… I was pretty excited about it :) While we were there, we hit up a brewery. Twice.

It was right next to our hotel. I swear.

On the day of visit #2, I woke up sick (because that’s what happens when we go on vacation – every time), slept half the day away, and then decided that another pint or two of one of their seasonal beers was exactly what I needed to get me through the Colts-Texans game… despite the warnings on the 12 boxes of cold medicine my husband had purchased earlier.

We ordered the Asiago Crab & Artichoke Dip before heading over to the stadium. It was one of those creamy, oozy, cheesy calorie-bombs that you just can’t say no to. It was heavy on the cheese but pretty light on the crab and artichoke for being called a crab & artichoke dip.

When we got home, we fixed that. This dip is creamy, oozy, cheesy perfection that’s heavy on the crab and artichokes but light(er) on the calories. And totally worthy of being called a crab & artichoke dip. I took it to Christmas Eve dinner and came home with a dish so clean, you would have thought someone had washed it. You know a dish is a winner when you spy someone scraping the sides of the dish, determined to get the very last bite out!

Hot Asiago Crab & Artichoke Dip

A lightened up creamy and cheesy baked dip loaded with crab, artichokes, and Asiago - and you'll never miss the calories!


  • For the crab dip:
  • 8 oz cream cheese (I use reduced-fat)
  • 1/2 cup mayo (I use light)
  • 1/2 cup yogurt (I use fat-free greek yogurt)
  • 1 Tbsp lemon juice
  • 1 bunch green onions, chopped
  • 1 1/2 cup grated Asiago cheese, divided (I regularly split with Fontina, can also sub Monterrey jack or Mozzarella)
  • 14 oz can of quartered artichoke hearts, drained
  • 8-12 oz jumbo lump crab meat
  • Salt
  • Pepper
  • For the pico de gallo:
  • 2 roma tomatoes, seeded and chopped
  • 1/4 cup chopped red onion
  • 1 jalapeno, seeded and chopped
  • 1 handful cilantro, chopped
  • 1/4 cup green onion tops, chopped
  • Squeeze of lime juice
  • Salt


  1. Preheat oven to 425.
  2. Beat the cream cheese, mayo, and yogurt together until smooth.
  3. Add the white and light parts of the green onions (dark green parts will be used for the pico), lemon juice, and 1 1/4 cup grated cheese.
  4. Fold in artichokes and crab.
  5. Season to taste with salt and pepper.
  6. Transfer to a 1 1/2 quart casserole dish and spread evenly, sprinkling the remaining cheese on top..
  7. Bake for ~20 minutes, until bubbly and golden brown.
  8. To make the pico, toss all ingredients together and set aside until ready to serve.
  9. Remove the dip from the oven, top with pico, and serve with blue corn tortilla chips, crackers, or toasted crostini.
  10. Best when hot or very warm, leftovers will keep a couple of days. Can be assembled ahead of time and then baked at the last minute.


Yields: 8 servings

Inspired by Rock Bottom Brewery

Estimated time: 35 minutes


{ 44 comments… read them below or add one }

1 Tina @ mylifeasamrs December 26, 2011 at 10:56 am

looks AMAZING, Shawnda! Hope you all had a very Merry Christmas!


2 Laura December 26, 2011 at 11:22 am

I’ve heard good things about Rock Bottom from various brew mags. This crab dip sounds amazing. I make a pretty good crap dip – but, man, artichokes? Sounds soooo good!


3 Jessica December 26, 2011 at 12:14 pm

This sounds amazing!!


4 Kathryn December 26, 2011 at 3:02 pm

Love the twist with the pico on top! I may have to make this for New Years. =D


5 Natalie December 26, 2011 at 4:53 pm

This looks unbelievable, and it is on the list for the next party I go to. Nice and easy to bring somewhere too!


6 Jenny @ Savour the Senses December 26, 2011 at 7:00 pm



7 Joanne December 26, 2011 at 7:15 pm

When you said you got sick, I thought you were implying hungover and was SUPER confused as to what you were doing taking cold medicine. My friends’ antics are starting to rub off on me, I guess. :P

This dip sounds AMAZING. Something I definitely need at our next function. Also…I made the black pepper and rosemary rolls you posted around Thanksgiving for dinner last night…AMAZING! They were devoured before the appetizers were even finished!


8 foodiebride December 26, 2011 at 8:22 pm

I’m glad you guys liked them! I showed up at Christmas without them – I knew I’d have too much going on so I didn’t even volunteer to bring them. But apparently they were expected. Had it not been for this dip, I think they might have turned me away! But what’s Christmas without a package of brown & serve rolls, anyway :P


9 Lauren @ From Everyday To Gourmet December 26, 2011 at 7:47 pm

I miss our RBB that used to be here in the Dallas area – and I had forgotten about this dip! Thanks for the reminder, it will definitely be on the table at my annual Super Bowl party!


10 Sara {Home is Where the Cookies Are} December 26, 2011 at 7:54 pm

Oh. My. Goodness. I just ate dinner AND dessert. How can I be wanting this right now??? This looks AWESOME. Can’t wait to try it! Love that you used Asiago!


11 julia { see you in the morning } December 26, 2011 at 11:16 pm

GOOOOOOOD. yum. yes. approve.


12 Mrs. Measurement December 27, 2011 at 7:33 am

Yumm! This looks delicious. I’ve made a cheesy crab dip and spinach artichoke dip separately but I like the idea of a crab-artichoke dip. Thanks for sharing.


13 Purabi Naha December 27, 2011 at 7:55 am

Awesome dish with crabmeat! Loved your presentation!


14 Culinary Collage December 27, 2011 at 9:07 am

We’re going to a house party for New Years Eve. This will make a great appetizer to bring…thanks!


15 dana December 27, 2011 at 10:11 am

this looks delicious! I am sooo making this for New Years and again for Super Bowl!


16 DishingGourmet December 27, 2011 at 10:34 am

My fiance and I LOVE Rock Bottom, but always have similar complaints about these types of dips at those types of places. I am definitely making your version for our New Year’s Eve party. Thanks!


17 Chrissy December 27, 2011 at 10:43 am

I made a small test run batch of this and the Pinot Noir meatballs. INSANELY good! Will be on our NYE table for sure!


18 Lauren at Keep It Sweet December 27, 2011 at 8:04 pm

No wonder you had to create this, it sounds and looks amazing!


19 Jackie December 29, 2011 at 11:03 am

Found you from pinterest! Made the dip. Ate it all. Will make again. Thank you!


20 Jessica December 29, 2011 at 1:25 pm

Oh my goodness! I think my heart just skipped a beat. This dip looks amazing! We were debating staying in or going out for New Years, but if I add this appetizer to the list I think everyone involved will vote to stay in!


21 Lena December 30, 2011 at 12:36 am

My friends demolished this dip tonight. I used half Asiago and half monterey jack, and used about 2 cups total to use up all of both cheeses. I had to go print the recipe to get a couple of stragglers to leave my house lol. You made me look good :)


22 bree January 10, 2012 at 12:59 pm

Whoa! I made this last night and it was a hit! Creamy, delicious and well, just plain perfect! Thanks for sharing.


23 OTA Mom January 12, 2012 at 5:26 pm

I can’t stand mayo, will try with Greek yogurt


24 Bianca February 15, 2012 at 9:11 pm

Hi I am barely starting to learn to cook and I was wondering if you thought it would be ok to use fat free mayo (or no mayo at all) and fat free cream cheese? I guess in my head I don’t think it would be a problem but who knows… Sorry if this is a stupid question but any info would be helpful. Thanks… =)


25 foodiebride February 16, 2012 at 8:21 am

Bianca, you can get away with it but I’d recommend using reduced fat over fat-free.


26 Betsy March 1, 2012 at 9:56 pm

I’ve made jalapeno crab dip before, but never artichoke crab dip. I’m gonna have to give it a shot! We’d love it if you would link up your recipe at March is artichoke month!


27 Jane May 4, 2012 at 12:16 pm

Can hardly wait to try. Will be great for motorhome rally’s and social hour. YUM!


28 Lisa Montalva July 22, 2012 at 11:41 am

Hello…found you today on Pinterest and loving your recipes. I love to inspire, but love to be inspired as well. Good luck. Lisa Montalva aka The Gourmet Mom.


29 Swati Carr December 4, 2012 at 9:34 am


Lovely dip! To reduce the amount of fat and make it better for those skinny and regular jeans, try replacing the cream cheese with Neufchâtel cheese and with a little (1/2) beaten to smooth, thick Greek yogurt (low or even non-fat will work) added in for extra creaminess.

I am making this dip with the Neufchâtel cheese for Christmas eve for my in-laws. Thanks for the recipe!


30 Angie December 23, 2012 at 3:31 pm

Making this as a bribe for those who are working with me tomorrow 12/24 at the office. Can’t wait to see what they say!! Merry Christmas!!


31 Jackie January 9, 2013 at 8:04 am

I’M allergic to crab, could I use cut-up shrimp instead? I just found your blog on Pintrest and I Love it!!


32 Liz @ Books n' Cooks January 13, 2013 at 7:11 pm

I created an excuse to make this dip – it was fantastic! A girlfriend and I enjoyed it for dinner, and then I brought the leftovers to work to share with a good friend. He couldn’t stop talking about how much he loved it!


33 The Food Scout July 17, 2013 at 9:16 pm

Wow! I Must do something like this :)


34 Connie August 10, 2013 at 1:32 pm

Sounds fabulous! Can’t wait to try it. Do you think marinated artichokes would work well?


35 Shawnda August 11, 2013 at 12:33 pm



36 sherri October 11, 2013 at 3:46 am

My son & his girlfriend just had this at Rock Bottom & loved it so much that we started looking for a recipe that would be close to it. We took a chance & googled Rock Bottom crab dip & seen your copycat one. We are making it this weekend so I’ll let you know how the tastes compares from yours to theirs.They both went to culinary school so they should be good judges of it!!!


37 Stephanie December 5, 2013 at 10:23 am

I made this last night. It was so good! Creamy, cheesy, and crabby :) Tastes awesome when eaten with sourdough!


38 Kim January 30, 2014 at 4:41 pm

I made this for a party and it was an absolute hit, getting ready to make it again this weekend for another party!


39 Leah A October 1, 2014 at 7:56 pm



40 Shawnda October 4, 2014 at 6:08 pm

Up there ^


41 kate February 28, 2015 at 2:36 pm

Made this with imitation crab and a dash of Frank’s hot sauce plus a tsp of horseradish…..wonderful…thank you!


42 Jan Roberts June 12, 2015 at 2:27 pm

Looks delicious. Do you bake yours in an iron skillet?


43 Shawnda June 12, 2015 at 6:58 pm

If I’m taking it somewhere, I use a casserole dish instead.


44 Jan Roberts June 13, 2015 at 4:26 pm

Thanks. I love the presentation in an iron skillet. I’m making it tomorrow night to serve at home so think I will bake and serve it in my iron skillet.


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