Crab Spinach Artichoke Dip
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Crab Spinach Artichoke Dip is the perfect appetizer for any gathering! Everybody loves the rich and creamy spinach artichoke dip – but adding in lump crab meat just makes it even more decadent!
What You Will ❤️ About Crab Spinach Artichoke Dip
- One Bowl – The recipe is pretty simple – put it all in a bowl and mix – then bake!
- Cheesy – I love the cheesiness of this dip – it’s so comforting!
- Crowd Pleaser – This hot crab dip is a favorite at every gathering and you won’t have any leftovers!
Ingredients for Crab Spinach Artichoke Dip
We’re adding fresh crab meat to your traditional spinach artichoke dip – it tastes just as delicious with the extra richness of sweet crab meat. Here’s what you’ll need:
- Frozen spinach – you could use fresh and quickly saute in some butter but I used a frozen box. You’ll want to thaw and squeeze out all the water.
- Artichoke hearts – use jarred or canned – be sure they are NOT marinated!
- Cream Cheese – you can use full-fat cream cheese or any of the lighter varieties
- Mayonnaise – I prefer Duke’s but any mayo will do
- Sour cream
- Worcestershire sauce
- Mozzarella and Parmesan Cheese – you could use mild cheddar cheese but sharp would overpower the dish
- Lump Crab Meat – I prefer jumbo lump crab meat (approx $20) but they were out at my store so I went with the cheaper variety ($10) – but definitely NOT the canned! You could use Imitation Crab if you like as well.
- Salt & Pepper
- Dippers! You’ve gotta have something to dip into this deliciousness! Pita chips, tortilla chips, baguette slices or even crackers!
Recipe Substitutions
Hot crab spinach artichoke dip is delicious – but you can also make a few tweaks based on your likes and dislikes. Here are some variations you can make:
- Shrimp – if you’re not a fan of crab or don’t have it on hand – you could chop raw shrimp and add it. It will cook while the dish bakes. Don’t dice it – but chop into 1/2″ pieces.
- Additional Seasoning – feel free to get crazy and add more seasonings – I tried to keep it simple but other additions could be a dash of lemon juice, 1 tsp Old Bay seasoning, 1/2 tsp garlic salt and 1/4 tsp cayenne pepper or red pepper flakes!
- Vegetables – saute diced onions for a little additional texture and flavor, finely dice up broccoli or add diced tomatoes.
How to make Crab Spinach & Artichoke Dip
This dip is so simple to make!!! It goes together in about 5 minutes
- Preheat oven to 350 degrees.
- Thaw and drain spinach by squeezing out water
- In a medium bowl, add spinach, artichoke hearts, cream cheese, mayonnaise, sour cream, Worcestershire sauce, salt, pepper, 1 cup mozzarella cheese, Parmesan cheese and crab meat. Stir to combine.
- Spray a pie plate or an 8×8 baking dish with non-stick spray and spoon mixture into the dish. Sprinkle top with remaining mozzarella cheese. Bake for 25 minutes.
- Change oven to broil – high and cook for 3-4 minutes or until top is golden brown – watch closely as High Broil cooks quickly.
- Allow to cool slightly and serve with tortilla chips and garnish with chives or fresh parsley.
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Tips, Tricks & FAQs
Store leftovers in an airtight container (I like these glass storage ones) in the refrigerator for up to a week. For small portions, reheat in the microwave for 1 minutes. For larger portions, reheat in the oven at 300 for 15 minutes.
Sure – any crab will work – I just recommend getting a premium version and not the canned.
Definitely! Make ahead and cover with foil or plastic wrap and pop in the fridge. When you’re ready to bake, preheat the oven and you’re ready to go!
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More Hot Dip Recipes
More Crab Recipes
Crab Spinach Artichoke Dip
Equipment
Ingredients
- 10 oz frozen spinach thawed, drained
- 14 oz artichoke hearts drained, coarsely chopped, not marinated
- 8 oz cream cheese softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp Worcestershire sauce
- 1.5 cup Mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 8 oz fresh lump crab meat
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350 degrees.
- Thaw and drain spinach by squeezing out water
- In a medium bowl, add spinach, artichoke hearts, cream cheese, mayonnaise, sour cream, Worcestershire sauce, salt, pepper, 1 cup mozzarella cheese, Parmesan cheese and crab meat. Stir to combine.
- Spray a pie plate or an 8×8 baking dish with non-stick spray and spoon mixture into the dish. Sprinkle top with remaining mozzarella cheese. Bake for 25 minutes.
- Change oven to broil – high and cook for 3-4 minutes or until top is golden brown – watch closely as High Broil cooks quickly.
- Allow to cool slightly and serve with tortilla chips and garnish with chives or fresh parsley.
