Hot Artichoke and Crab Dip

This dip was born out of my lack of memory.

I like to think that I have it together and that my mind is pretty sharp. However, sometimes, that just does not seem to be the case.

The story goes like this…

…last week, we decided to have a potluck at work. We used to do it every Friday but put them on hold around the holidays because of various parties and lunches that we had. We started planning and had a menu consisting of turkey noodle soup, a crescent taco ring, a spinach dip, and my contribution…a hot artichoke and crab dip. I had made the dip a couple of years ago for a few parties I had and had not made it since. I remembered that it was always a hit so I thought it would be perfect!

The night I was stopping at the store to pick up the ingredients, I forgot the recipe at home and was not familiar enough with it to shop from memory, so I called my mom since she was the one that originally gave it to me. I gave her a heads up that I was going to stop on my way home from Jazzercise to grab the recipe. I said, “Mom, can you try to find that recipe for that dip with the artichokes and crab?” She said, “Hmmm. I’m not sure exactly where it is but I’ll start looking for it.”

I got to her house and she said she couldn’t find it but was still looking. I jumped in and started to help scour magazines and cookbooks but had no luck. I googled the recipe and found a few, but none had the exact ingredients or procedure that we remembered.

It was getting late and I still had to stop at the store and get home to make the dip so I told my mom to not worry about finding it and I was going to just whip up a new recipe for the dip in my kitchen…and, hopefully, it would turn out! So that’s what I did and, thankfully, it was a success!

Hot Artichoke and Crab Dip


1 package (8 ounce) Neufchatel cream cheese

1-1/2 cup plain Greek yogurt

1 tablespoon Worchestershire sauce

2 tablespoons lemon juice

1/2 cup low-fat shredded mozzarella cheese

1/4 cup grated Parmesan-Reggiano cheese

1 clove of garlic, minced

1/4 teaspoon salt

1/4 teaspoon black pepper

1 can/jar (12-14 ounce) artichoke hearts, roughly chopped

2 cans (6 ounces each) crabmeat


In a medium saucepan, over low-medium heat, add cream cheese, yogurt, Worchestershire sauce, lemon juice, mozzarella and Parmesan cheeses, garlic, and salt and black pepper. Stir until cheeses are completely melted and mixture is smooth and creamy.

Add artichoke hearts and crabmeat and fold together until thoroughly combined. Heat until dip is completely warmed throughout. Serve with crackers, toasted bread, or pita chips.

**Dip can be served immediately or refrigerated and then warmed up when ready to eat!

Yield: approximately 4 cups


…and my mom called me later to tell me that she found the recipe.
…and it was actually for a spinach and crab dip.
…which would explain why we couldn’t find it while looking for an artichoke and crab dip.

It’s okay, though. Now, I have recipes for two amazing dips!

With much Love and Laughter,