I swear I won't steal this recipe, but it's been my top pick for Super Bowl Sundays. This dip is courtesy of Jes Hathaway, former NF editor-in-chief. This is your ticket to help watch T-Swift vs. the 49ers with friends and family on Sunday!

Recipe by Jessica Hathaway

Serves 8 (Maybe 4, depending on your friends or family, no judgment!) 


  • 8 ounces cream cheese, room temperature
  • 2/3 cup mayonnaise
  • 2 tablespoons shallots or garlic, minced
  • A splash of Worcestershire sauce
  • 1/4 teaspoon ground white pepper
  • 1 (14-ounce) can artichoke hearts, drained and chopped roughly
  • 8 ounces lump crab meat *You can use any crab Dungeness, blue, snow, stone, or white-meat shellfish in its place.
  • 1 cup shredded smoked gouda cheese, divided
  • 1/2 cup shredded parmesan cheese, plus a little for topping
  • Salt and pepper to taste


Heat oven to 425 degrees.

In a medium bowl or stand mixer fitted with a paddle attachment, beat the cream cheese, mayonnaise, shallots or garlic, Worcestershire, and white pepper.

Stir in the artichoke hearts, crab, half the gouda, and parmesan.

Season to taste and spread into several small oven-proof containers or one 8-inch skillet or baking dish. Bake until bubbly and golden on top, about 20 minutes. Serve with crostini or baked pita chips.

Homemade crostini and pita chips


  • One small baguette
  • Two loaves of pita bread
  • 1 cup olive oil
  • Garlic to taste, pressed or minced


Set oven to 350 degrees.

Slice the baguette into thin pieces, about a quarter inch in thickness, and set aside.

Slice pita bread around its edge, so you end up with two single circles, and each circle into six or eight pieces.

Combine garlic and oil in a bowl and lightly brush the mixture on both sides of the bread with a pastry brush.

Arrange slices on two large-rimmed baking sheets and bake until golden, about 15 minutes, checking halfway for even browning.

Serve warm or at room temperature.

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Doug Stewart is a Digital Project Manager & Art Director for National Fisherman, with over 10+ years of commercial marine industry knowledge. He lives in Portland, Maine.

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