Slow-Cooker King Crab Dip with Boursin and Artichokes Tips, FAQ & printable recipe

Tips for success

For the best texture, use full-fat cream cheese and Boursin. Low-fat versions can turn watery when melted.

Also, shred your own Fontina cheese, as pre-shredded varieties often contain anti-caking agents that can make the dip gritty. Take the time to cut the crab into uniform chunks so each bite gets a generous piece.

If you want a more pronounced herb flavor, you can add a tablespoon of chopped fresh chives or parsley before serving, though the video does not include this.

To keep the dip warm for hours, leave it in the slow cooker on the 'warm' setting and stir occasionally. This prevents the top from forming a skin and keeps the texture velvety.

Variations

• Smoked Gouda Twist: Replace the Fontina with smoked Gouda for a deeper, smoky flavor that pairs beautifully with the crab. Add a pinch of smoked paprika for extra warmth.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a dash of hot sauce to the mixture before cooking. The heat cuts through the richness and adds a lively contrast.
• Bacon Lover's: Cook 4 slices of bacon until crisp, crumble, and sprinkle over the dip before serving. The salty, smoky crunch enhances the sweet crab.
• Herb Garden: Stir in 2 tablespoons of chopped fresh chives, parsley, and dill just before serving. The fresh herbs brighten the creamy dip and add color.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, stirring frequently.

Freezer

Freezing is not recommended for this dip, as the dairy-based sauce can separate and become grainy upon thawing.

Reheat

Reheat leftovers in a saucepan over low heat, stirring constantly, or in the microwave in 30-second bursts.

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Let it cool to room temperature before refrigerating, but do not leave it out for more than 2 hours.

When ready to use, reheat gently on the stovetop or in the microwave, stirring frequently to maintain a smooth consistency.

You can assemble the dip up to 24 hours in advance. Layer all ingredients in the slow cooker insert, cover, and refrigerate. When ready to cook, place the insert in the slow cooker and cook on LOW for 90 minutes, or until heated through and bubbly. You may need to add 10-15 minutes if starting from cold.

Serving ideas

Serve this dip straight from the slow cooker to keep it warm and inviting. Set out a basket of rosemary sourdough crisps, or offer toasted baguette slices, crackers, or fresh vegetables for dipping. The rich, creamy dip pairs beautifully with crisp, crunchy dippers that can scoop up generous amounts.

This dip is perfect for holiday gatherings, game-day parties, or any festive occasion. For a more elegant presentation, transfer the dip to a warmed serving bowl and garnish with a sprinkle of fresh herbs.

Pair it with a crisp white wine like Sauvignon Blanc or a light sparkling wine to cut through the richness.

Frequently asked questions

Recipe card

Slow-Cooker King Crab Dip with Boursin and Artichokes

Prep 10 minCook 1 h 30 minTotal 1 h 40 minServes 8

Ingredients

• 1 lb Alaskan king crab meat, cut into chunks
• 2 wheels garlic-and-fine-herbs Boursin cheese (5.2 oz each)
• 8 oz cream cheese, softened
• 1 1/2 cups roasted artichoke hearts, drained and chopped
• 2 cups Fontina cheese, shredded
• rosemary sourdough crisps, for serving

Instructions

1. Place the Alaskan king crab meat chunks evenly across the bottom of the slow cooker insert. Break up the Boursin wheels and drop them over the crab. Add the cream cheese in spoonfuls, then scatter the chopped roasted artichoke hearts over the top. Finally, sprinkle the shredded Fontina over the entire mixture.
2. Place the lid on the slow cooker. Set the slow cooker to LOW heat. Do not stir yet. Allow the mixture to heat gradually so the cheeses melt slowly and evenly without scorching on the edges.
3. Cook on LOW for 90 minutes. After about 45 minutes, check the dip and gently stir once to help the cheeses combine. Continue cooking until the Boursin and Fontina have fully melted into a smooth, bubbling fondue and the crab is heated through. The dip should be hot and creamy throughout.
4. After 90 minutes, stir the dip thoroughly to ensure the cheeses are fully incorporated and the crab is evenly distributed. Insert an instant-read thermometer into the center of the dip; it should read at least 145°F (63°C) to ensure the crab is heated safely. If not, continue cooking for 10-15 minutes more.
5. Keep the slow cooker on the warm setting. Scoop generous portions of the dip into small bowls or directly onto serving plates. Serve immediately with rosemary sourdough crisps for dipping. The dip should be spooned straight from the slow cooker to retain its warm, velvety consistency.

Contains: crustaceans, milk, gluten

Estimated nutrition per serving

Calories

420

Protein

24 g

Carbohydrates

8 g

Fat

33 g

Automatic estimate from the ingredient list, not laboratory-verified.