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Cheesecake Factory Warm Crab and Artichoke Dip Recipe
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Cheesecake Factory Warm Crab and Artichoke Dip Recipe

The Cheesecake Factory's Warm Crab and Artichoke Dip is a rich, creamy appetizer made with a blend of crab, artichoke hearts, and cheeses, served with crisp, warm bread or tortilla chips for dipping. Make our Cheesecake Factory Warm Crab and Artichoke Dip Recipe at home. With our Secret Restaurant Recipe your Warm Crab and Artichoke Dip will taste just like Cheesecake Factory.
Prep Time30 minutes
Active Time15 minutes
Total Time45 minutes
Course: Appetizer, Dip, Party Recipe, Snack
Cuisine: American, Brew Pub/Bar Food, Seafood
Keyword: Cheese Dip, Cheesecake Factory, Crab Dip, Dip, Seafood
Yield: 1 Bowl

Ingredients

  • 1 slice White Bread minced
  • 3 ounces Cream Cheese
  • 1 cup Heavy Cream
  • 5 ounces Sour Cream
  • 4 ounces Mayonnaise
  • 1/4 teaspoon Cayenne Pepper
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon freshly ground Black Pepper
  • 1/4 teaspoon Old Bay Seasoning
  • 6 ounces Artichoke Hearts drained, cut into 3/4-inch pieces
  • 1/2 pound Crabcake Mix personal choice
  • 1/4 pound Crab Meat (Lump or Backfin) picked over
  • 4 slices Sourdough Baguette sliced 1/2-inch thick
  • 1/2 ounce Olive Oil
  • 2 tablespoons Toasted Buttered Breadcrumbs
  • 1/2 teaspoon chopped Parsley

Instructions

  • Place minced bread and cream cheese into a mixing bowl.
  • Pour heavy cream into the bowl and over the other ingredients. Mix the ingredients together evenly combined.
  • Add sour cream, mayonnaise, cayenne pepper, salt, pepper and old bay seasoning. Stir the ingredients together until evenly combined.
  • Add prepared artichoke hearts, crabcake mix and crab meat. Gently “fold” into the other ingredients being careful not to break up the large lump pieces of crab. (This can be done up to here in advance. Store in a tightly sealed container, in the refrigerator, until ready to use.)
  • Brush each slice of baguette evenly on both sides with olive oil.
  • Place slices onto a flat grill or into a pan set over medium heat and cook until the slices have become crispy and lightly golden. Remove from heat and slice each piece in 1/2 at a slight angle. Set aside.
  • Heat prepared crab and artichoke dip in sauté pan set over medium heat, stirring frequently until it is warm throughout.
  • Place hot crab and artichoke dip into the small serving bowl.
  • Sprinkle toasted buttered breadcrumbs evenly over the crab and artichoke dip.
  • Place the bowl of crab dip and the grilled bread slices onto a serving platter
  • Sprinkle chopped parsley over crab dip and bread and serve.

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