Crock Pot Crab Artichoke Dip

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Crock Pot Crab Artichoke Dip is such an easy party appetizer. This super creamy dip is full of crab meat and artichoke hearts. It makes an amazing spread for toasted baguette.

Crock Pot Crab Artichoke Dip in bowl surrounded by toasted baguette slices.


Slow Cooker party dips are so convenient. Make a party dip ahead of time and the crockpot keeps it warm until your guests arrive.

There are quite a few ingredients in this recipe, but it doesn’t take long at all to prep. You should be able to do the prep work in 10 to 15 minutes. Then it needs about 2 1/2 hours to cook on LOW. A combination of cream cheese and mayonnaise makes Crockpot Crab Artichoke Dip an ultra creamy dip. There’s also Parmesan cheese and Mozzarella cheese for lots of cheese flavor.

Crockpot Crab Artichoke Dip


Tips for making Crab Artichoke Dip:

  • Add in 1/2 teaspoon of crushed red pepper flakes to make this dip spicy.
  • I typically serve Crock Pot Crab Artichoke Dip with toasted baguette but it also tastes great with Club crackers, tortilla chips, pita chips, or veggie sticks.
  • You can use either canned crab meat or fresh crab meat. Fresh is better,  but is more costly.
  • Leftovers taste great over pasta or a baked potato or can be used as an omelet filling.

If you love the combination of crab and artichokes, be sure to try this Artichoke and Crab Dip Bread.


Crockpot Crab Artichoke Dip

More Crockpot Dips:

Crock Pot Crab Artichoke Dip in bowl surrounded by toasted baguette slices.

Crock Pot Crab Artichoke Dip

Course: Appetizer
Cuisine: Southern
Keyword: crab dip, crock pot, slow cooker
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Servings: 12
Calories: 279kcal
Crock Pot Crab Artichoke Dip is wonderfully creamy and rich with 2 kinds of cheese.
Print Recipe


  • 12 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/3 cup chopped roasted red peppers
  • 1 (12-ounce) jar marinated artichoke hearts, drained and chopped
  • 1 tablespoon lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1 cup shredded Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Old Bay seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 12 ounces fresh or canned crab meat, drained
  • 2 green onions, sliced


  • Stir together all ingredients EXCEPT green onions in a 3 to 4-quart slow cooker.
  • Cover and cook on low for 2 1/2 hours. I like to stir it half way through.
  • Sprinkle green onions on top and serve.


If you are using fresh crabmeat, be sure to pick through it for pieces of shell.


Calories: 279kcal

Crock Pot Crab and Artichoke Dip

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