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A picture of Skinny Crab and Artichoke Dip with Jalapeño

Skinny Crab and Artichoke Dip with Jalapeño


This Skinny Crab and Artichoke Dip has less than 100 calories per serving and is loaded with creamy, delicious flavor. Perfect appetizer!


  • 1 jalapeno
  • 1 red bell pepper
  • 14 ounces canned or jarred artichoke hearts
  • 8 ounces canned jumbo lump crab meat
  • 2 tablespoons salted butter
  • 2 tablespoons flour
  • 1 1/4 cups 2% milk
  • 1/2 teaspoon salt
  • 1/4 cup shredded cheese (I used a combination of Parmesan and Gruyere)
  • 3 scallions, sliced
  • 1 tablespoon fresh lemon juice
  • chips for dipping, extra cheese for topping


  1. Remove the ribs and seeds from the jalapeno and the red bell pepper. In a large nonstick skillet over medium high heat, saute the peppers with a tiny bit of oil. You can also roast them without oil, stirring every few minutes to get a nicely browned exterior. When they are soft, set them aside.
  2. While the peppers are cooking, drain and chop the artichoke hearts. Drain the crab. Set aside.
  3. In the pan from step one, melt the butter. Add the flour and whisk until a thick paste forms. Let the mixture bubble for a minute or two. Slowly pour in the milk; whisk to incorporate. Keep the sauce over low heat – it should begin to thicken slightly. Add the salt, cheese, peppers, artichokes, crab, scallions, and lemon juice. Stir gently to combine. Add more liquid if needed.
  4. Transfer to a small crockpot or serving dish. Sprinkle with a little extra cheese and replace the crockpot cover so it melts just before party time (or broil if you’re using a regular serving dish). Serve on crackers or with dippin’ chips.


Canned crab and artichokes work just fine for this recipe, but you don’t have to use canned if you have access to fresh. Lucky you!

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Dip
  • Cuisine: American

Keywords: skinny crab dip, artichoke dip, crap and artichoke dip