Cheesecake Factory-Style Warm Crab & Artichoke Dip

Name: Cheesecake Factory-Style Warm Crab & Artichoke Dip
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6-8
Ingredients: 8 oz cream cheese, softened; 1/2 cup sour cream (full fat recommended); 1/4 cup mayonnaise; 1/2 cup grated Parmesan cheese, plus 2 tbsp for topping; 2 cloves garlic, minced; 1/4 tsp Old Bay seasoning (optional, but recommended); Pinch of cayenne pepper (optional); Salt and freshly ground black pepper to taste; 1 (13.75 oz) can artichoke hearts, drained well and roughly chopped; 1 (6 oz) can lump crab meat, drained well and picked for shells; 1 tbsp fresh lemon juice; Fresh parsley, chopped, for garnish (optional); 1 baguette, sliced and toasted or grilled, for serving

Indulge in a homemade replication of The Cheesecake Factory's famous Warm Crab Artichoke Dip, featuring a rich, creamy blend of crab meat, artichoke hearts, and Parmesan cheese.

Prep: 20 min Cook: 25 min 6-8 servings

Ingredients

8 oz cream cheese, softened
1/2 cup sour cream (full fat recommended)
1/4 cup mayonnaise

1/2 cup grated Parmesan cheese, plus 2 tbsp for topping

2 cloves garlic, minced

1/4 tsp Old Bay seasoning (optional, but recommended)

Pinch of cayenne pepper (optional)

Salt and freshly ground black pepper to taste

1 (13.75 oz) can artichoke hearts, drained well and roughly chopped

1 (6 oz) can lump crab meat, drained well and picked for shells

1 tbsp fresh lemon juice

Fresh parsley, chopped, for garnish (optional)

1 baguette, sliced and toasted or grilled, for serving

Instructions

1
Preheat your oven to 375°F (190°C). Lightly grease a small oven-safe baking dish (about 1-quart capacity).
2
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Beat with an electric mixer or whisk until smooth and creamy.
3
Stir in 1/2 cup of Parmesan cheese, minced garlic, Old Bay seasoning (if using), cayenne pepper (if using), salt, and black pepper until well combined.
4
Gently fold in the drained and chopped artichoke hearts and the drained, picked crab meat. Add the fresh lemon juice and mix until just combined, being careful not to break up the crab too much.
5
Spoon the mixture into the prepared baking dish. Sprinkle the remaining 2 tablespoons of Parmesan cheese evenly over the top.
6
Bake for 20-25 minutes, or until the dip is bubbly around the edges and lightly golden on top. If you desire more browning, you can briefly place it under the broiler for 1-2 minutes, watching carefully to prevent burning.
7
Remove from the oven and let cool for a few minutes. Garnish with fresh chopped parsley, if desired.
8
Serve warm with toasted or grilled baguette slices, pita bread, or sturdy crackers.

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