Hot Crab and Artichoke Dip

Why This Is Strictly Keto

This dip gets its richness from lump crab, artichoke hearts, cream cheese, sour cream and aged cheeses. It uses no breadcrumbs or flour, and it is served with raw vegetables instead of crackers or bread. Each portion of the dip has about 3g net carbs.

Ingredients

• 8 oz (225g) lump crab meat, picked over for shells
• 1 can (14 oz) artichoke hearts in water, drained and chopped
• 8 oz (225g) cream cheese, softened
• ½ cup sour cream
• ½ cup shredded sharp cheddar cheese
• ½ cup freshly grated Parmesan cheese, divided
• 1 clove garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon seafood seasoning (check the label for no sugar)
• 2 green onions, thinly sliced
• Celery sticks, bell pepper strips and carrot sticks, for dipping

Instructions

1. Preheat: Preheat oven to 375°F (190°C) and lightly grease a 1½-quart baking dish.

2. Mix the base: Beat the cream cheese and sour cream together until smooth. Stir in the cheddar, half of the Parmesan, garlic, lemon juice and seafood seasoning.

3. Fold in the crab and artichokes: Gently fold in the chopped artichokes, crab meat and most of the green onions, taking care not to break up the crab lumps too much.

4. Bake: Spread the mixture into the baking dish and top with the remaining Parmesan. Bake for 22–25 minutes, until bubbling at the edges and golden on top.

5. Serve: Broil for 1–2 minutes for extra browning if you like. Garnish with the remaining green onions and serve hot with the vegetables.

Nutritional Info (per serving, approximate)

Tips

• Squeeze the chopped artichokes in a clean towel so extra water does not thin out the dip.
• Use canned or fresh lump crab — avoid imitation crab, which usually contains starch and sugar.
• Assemble up to a day ahead and bake just before serving.