Hot Asiago Crab & Artichoke Dip

in Appetizers, Artichokes, Seafood, Tailgating Favorites

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… add one
  • looks AMAZING, Shawnda! Hope you all had a very Merry Christmas!

  • 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!

  • This sounds amazing!!

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

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


  • 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. 😛

    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!

    • 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 😛

  • 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!

  • 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!

  • GOOOOOOOD. yum. yes. approve.

  • 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.

  • Awesome dish with crabmeat! Loved your presentation!

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

  • dana

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

  • 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!

  • Chrissy

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

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

  • Jackie

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

  • 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!

  • Lena

    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 🙂

  • bree

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

  • OTA Mom

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

  • Bianca

    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… =)

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

  • 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!

  • Jane

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

  • 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.

  • Hi,

    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!

  • Angie

    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!!

  • Jackie

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

  • 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!

  • Wow! I Must do something like this 🙂

  • Connie

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

  • sherri

    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!!!

  • Stephanie

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

  • Kim

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


  • kate

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

  • Jan Roberts

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

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

      • Jan Roberts

        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.

Leave a Comment