The Dip Dr. Presents: Crab and Artichoke

I went looking for a delicious and outside of the box dip for my Super Bowl Sunday, and I found something special.  A gut busting, dairy packed, pile of goodness called Crab Artichoke dip. This is the stuff toasted baguettes were made for.

I won’t waste much time opining about the flavors. Instead, I’ll give you the recipe.

It began with the cheese.

It all starts with the cheese. In a good sized baking dish I piled up one cup of shredded mozzarella cheese, one cup of shredded fontina cheese, and 3/4 a cup of shredded parmesan cheese.

And then it was time to get gooey. Onto the pile went half a cup of mayo, a cup of sour cream, and half a cup of cream cheese.

With my dairy bomb at the ready, I added two cloves of minced garlic, and 42 ounces of artichoke hearts, chopped small.

I call it: Pile of Food at 45 Degree Angle.

This health food was almost ready for the oven, but we needed one final ingredient.


Yes that beautiful sight you are witnessing is one cup of dungeness crab. It went into the dip and after a thorough mixing, I layered the top with more mozzarella and parmesan.

Lookin good

And the rest was simple. I preheated the oven to 325, made an appointment with my cardiologist, and baked the dip for 40 minutes.


Served with some choice crackers, it was just as delightful as you might imagine.

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