Ingredients:

  • 8 ounces (225 grams) Cream Cheese, Full Fat, softened
  • 1/2 cup (120 ml) Mayonnaise, good quality
  • 1/2 cup (120 ml) Sour Cream or Crème Fraîche
  • 2 cloves Garlic, finely minced
  • 1 tablespoon Lemon Juice, freshly squeezed
  • 1/2 teaspoon Lemon Zest
  • 1 teaspoon Worcestershire Sauce
  • 1/2 teaspoon Kosher or Sea Salt
  • 1/4 teaspoon Black Pepper, freshly ground
  • Pinch Cayenne Pepper (optional)
  • 14 ounces (400 grams) Artichoke Hearts (canned/jarred), well-drained and chopped
  • 8 ounces (225 grams) Jumbo Lump Crab Meat, drained well
  • 1 cup (100 grams) Gruyère Cheese, freshly grated
  • 1/2 cup (50 grams) Parmesan Cheese, freshly grated
  • 2 tablespoons Fresh Chives or Spring Onion, chopped (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch baking dish or oven-safe skillet. Ensure the artichoke hearts and crab meat are thoroughly drained. Pat the artichoke pieces dry with paper towels after chopping.
  2. Grate the Gruyère and Parmesan cheeses. Reserve approximately 2 tablespoons of the grated Parmesan for sprinkling on top before baking. Ensure the cream cheese is fully softened.
  3. In a large mixing bowl, whisk together the softened cream cheese, mayonnaise, and sour cream until the base is completely smooth and lump-free. If desired, use an electric mixer for maximum fluffiness.
  4. Stir in the minced garlic, lemon juice, lemon zest, Worcestershire sauce, salt, pepper, and cayenne (if using). Taste the base mixture and adjust seasoning as needed.
  5. Fold in the majority of the grated Gruyère and Parmesan cheese (excluding the reserved garnish portion). Next, gently fold in the chopped artichoke hearts.
  6. Carefully fold in the drained crab meat. Use a gentle touch to avoid breaking up the lumps too much, ensuring the mixture is well-combined without damaging the crab's texture.
  7. Scrape the crab and artichoke mixture into the prepared baking dish, smoothing the top slightly. Sprinkle the reserved Parmesan cheese evenly over the surface of the dip.
  8. Bake for 20 to 25 minutes, or until the dip is deeply bubbly around the edges and the top is golden brown and crusty. For an extra crisp crust, briefly broil/grill during the last 1–2 minutes, watching carefully.
  9. Remove the dip from the oven and allow it to cool for 5 minutes before serving. Garnish immediately with fresh chopped chives or spring onions.