Baked Crab & Artichoke Dip With Pico De Gallo Topping!

Creamy Hot Crab Dip!

A creamy, cheesy dip loaded with crab, artichokes, and Asiago.

Everything taste better with Pico De Gallo! NO BULL !! This is a delicious hot crab dish that looks amazing served in your cast Iron skillet right out of the oven! You know how some things just taste better in in a cast iron skillet….well this in one of those recipes! I served this at a party and everyone loved it. I purchased my crab meat at the fish counter. It was actually in a can, but kept cold. It was pretty good, I was quite surprised!


  • For the crab dip:
  • 8 oz cream cheese
  • 1/2 cup mayo
  • 1/2 cup fat-free greek yogurt (I used 0% Fage)
  • 1 Tbsp lemon juice
  • 1 bunch green onions, chopped
  • 1 1/2 cup grated Asiago cheese, divided (could also substitute Monterrey jack or Mozzarella)
  • 14 oz can of quartered artichoke hearts, drained
  • 8 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

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  • Tom Munro

    We made this recipe one the other night and LOVED it! Simple to make and loved the crab meat!