Last year, I started updating some of my favorite older recipes to include new photos and, if needed, updated instructions or tips that I have found work best over the years. These throwback Thursday (TBT) recipes are so much fun to revisit. With the Super Bowl fast approaching, I thought updating my cheesy crab artichoke dip would be perfect since it makes a great game day appetizer.

I am a huge fan of crab dip and order it at lots of the restaurants around here. Since we are so close to Maryland, it definitely appears on tons of restaurant menus. I like mine with tons of crab and cheese. With this version, I added in artichokes (the key ingredient in my other favorite dip!) and some Sriracha for a little bit of spice. 

Ingredients for Cheesy Crab Artichoke Dip:

1 lb lump crab meat
1 (14 oz) can artichoke hearts, drained and chopped
5.3 oz container of Greek yogurt
1/3 cup mayonnaise
1/3 cup + 3 Tbsp grated Parmesan cheese, divided
3/4 cup shredded Swiss cheese
2 garlic cloves, minced
3 Tbsp minced chives
3 Tbsp lemon juice
1 tsp Sriracha
3 Tbsp panko crumbs

Let’s Make It:

1. Preheat oven to 375 degrees. Lightly spray a medium baking dish with nonstick cooking spray. Set aside.

2. In a large bowl, combine crab meat, artichokes, Greek yogurt, mayonnaise, 1/3 cup Parmesan cheese, Swiss cheese, garlic, chives, lemon juice and Sriracha. Stir well to combine. Spread into prepared baking dish.

3. Top with 3 Tbsp grated Parmesan and 3 Tbsp panko crumbs. Bake in preheated oven for 30 minutes or until bubbly and the top is lightly browned. 

This dip is absolutely amazing. You could easily put it into the crockpot to keep it warm. The bowl to mine is oven safe so I usually bake it to crisp the top and then transfer it to the crockpot for warming and serving. It makes sure your dip is perfect through the entire game!

What is your favorite game day dip recipe?