Buttery Brie cheese covered with a layer of baked bread crumbs reveals a hot dip packed with crab, artichoke and bacon. It doesn’t get much better than this Warm Brie, Crab and Artichoke Dip!
Dip season is in full force and hot dips like this Warm Brie, Crab and Artichoke Dip are perfect to serve on cold nights or chilly afternoons. Let’s not even mention how hot dips are even more appropriate and expected at holiday gatherings. This particular Hot Crab Dip and my Warm and Creamy Bacon Dip have seen many a holiday appetizer table!
How Do You Make Warm Brie, Crab and Artichoke Dip
- Preheat the oven
- Saute, deglaze and melt some of the ingredients on the stove
- Pour over crab mixture in a cast iron skillet
- Bake in the oven
Can You Make Warm Brie, Crab and Artichoke Dip Ahead of Time
Yes you can easily make this ahead of time. The recipe in total takes under an hour to make. However, it can be prepared and chilled for up to a day ahead of time. Before serving, remove from the fridge and let sit on the counter for about an hour. Add the panko bread crumbs right before placing in the oven and bake.
How Long Does This Warm Brie, Crab and Artichoke Dip Last
Since this dip is dairy-based, it will generally last 3-4 days in the refrigerator, assuming it has been continuously refrigerated. You can easily reheat small portions in the microwave to enjoy at your leisure.
What Do You Dip In Warm Brie, Crab, and Artichoke
This dip tastes best when eaten with bread. Slice and toast a baguette you have brushed with olive oil.
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What Equipment Do I Need To Make Warm Brie, Crab and Artichoke Dip
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Warm Crab, Brie and Artichoke Dip
- 1/2 cup diced onion
- 5 tsp olive oil, divided
- 1/4 cup dry white wine
- 1 (14 oz) can canned artichoke hearts, drained well, chopped
- 2/3 cup heavy cream
- 1 (16 oz) wheel Brie cheese, rind removed, cubed
- 1 tsp Dijon mustard
- zest of one lemon
- 1 tbsp lemon juice
- 2 tbsps minced fresh parsley
- 1 tsp dried tarragon
- 3 oz cooked bacon crumbles (Kirkland is my favorite brand)
- 12 oz fresh lump crab, drained well and dried if wet
- 1/2 cup panko crumbs
- 1 baguette, sliced and toasted
- Preheat oven to 400 degrees F. Spray a 10" cast iron skillet with nonstick spray.
- Saute onion in 3 teaspoons oil in a nonstick skillet until soft; about five minutes. Deglaze with wine, simmering until almost evaporated. Stir in artichokes and cream simmering one minute. Reduce heat to low and add Brie in batches, stirring until melted and smooth. Off heat add Dijon, lemon zest, lemon juice, parsley, tarragon and bacon.
- Spread crabmeat in the cast iron pan and top with Brie mixture. Toss panko crumbs with remaining oil together in a bowl and sprinkle over cheese. Bake until dip is bubbling and topping is golden, about twenty to twenty-five minutes. Serve with toasted baguette.