This hot crab-artichoke dip is baked and served right in the skillet. Tangy artichoke hearts team up with sweet crab bound by mild cream cheese and gooey mozzarella. Kale adds color and texture to this party favorite., November 2021


Credit: Photography / Caitlin Bensel, Food Styling / Ruth Blackburn

Recipe Summary

25 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Position rack in center of oven; preheat to 375°F. Heat oil in a 10-inch cast-iron skillet over medium-high heat. Add kale and shallot; cook, stirring occasionally, until the kale is wilted, 3 to 4 minutes. Set aside to cool slightly, about 5 minutes.

  • Stir artichoke hearts, cream cheese, mayonnaise, Worcestershire, vinegar, 1/2 cup mozzarella and 1/4 cup Cheddar together in a large bowl. Fold in crabmeat. Add the crab mixture to the kale mixture in the pan; stir until combined. Top with the remaining 1/4 cup each mozzarella and Cheddar.

  • Bake until bubbly, about 20 minutes. Turn oven to broil; broil until the cheese is golden brown on top, about 3 minutes. Let cool for about 5 minutes. Serve with endive leaves and baguette slices, if desired.

Nutrition Facts

1/3 cup
184 calories; fat 12g; cholesterol 53mg; sodium 360mg; carbohydrates 5g; dietary fiber 1g; protein 12g; sugars 2g; saturated fat 5g; vitamin a iu 955IU; potassium 73mg.