I served this treat at a get-together, and it became the talk of the event.

Southern crab and artichoke dip is a delightful marriage of flavors, perfect for gatherings or a cozy night in. This dish celebrates the coastal traditions of the South, where fresh seafood and warm hospitality go hand in hand. With its creamy texture and savory taste, it’s a crowd-pleaser that brings a touch of elegance to any table. The dip is a testament to the rich culinary heritage of the region, combining the sweetness of crab with the earthy notes of artichokes and a creamy, cheesy base. Whether it’s a family get-together or a special occasion, this dip is sure to impress.

This southern crab and artichoke dip pairs wonderfully with freshly toasted baguette slices, providing a crunchy contrast to the creamy dip. It also complements crispy pita chips or vegetable sticks like celery and bell peppers for a lighter option. For a touch of Southern flair, serve it alongside spicy pickles or a tangy coleslaw. A crisp white wine or a light lager would also make excellent accompaniments, enhancing the flavors of the dip.

1 pound lump crab meat, picked over for shells
1 (14-ounce) can artichoke hearts, drained and chopped
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (optional)
Salt and pepper to taste
2 green onions, finely chopped (for garnish)
Toasted baguette slices, for serving