Crab Spinach Artichoke Dip Recipe

Introduction

This Crab Spinach Artichoke Dip is a creamy and indulgent appetizer that’s perfect for parties or cozy nights in. Packed with tender crab meat, spinach, and artichokes, it’s baked to bubbly perfection and guaranteed to please a crowd.

Ingredients

• 1½ cup frozen spinach (thawed and chopped)
• 8 oz cream cheese (room temperature)
• ¼ cup sour cream
• ¼ cup mayonnaise (Kewpie recommended)
• 1 (14 oz) can artichoke hearts (drained and chopped)
• 1-2 green onion (thinly sliced)
• 8 oz lump crab meat
• 1 cup shredded mozzarella cheese (divided)
• ½ cup grated Parmesan cheese
• ½ tsp garlic powder
• ¼ tsp red pepper flakes (optional)
• Salt and pepper

Instructions

1. Step 1: Preheat the oven to 350°F and grease a casserole dish. A 10.5″ x 7.5″ rectangular dish works well, but a 9×9″ or similar size is fine too.
2. Step 2: Place the thawed spinach in the center of cheesecloth, paper towel, or coffee filter. Squeeze out as much liquid as possible, then discard the liquid and set the spinach aside.
3. Step 3: In a large bowl, whisk together the cream cheese, sour cream, and mayonnaise until smooth and well combined.
4. Step 4: Add the flaked spinach, chopped artichoke hearts, sliced green onion, crab meat, ¾ cup mozzarella, Parmesan cheese, garlic powder, red pepper flakes (if using), ½ tsp salt, and ¼ tsp pepper. Gently fold everything together until evenly mixed. Adjust seasoning to taste.
5. Step 5: Transfer the mixture to the prepared baking dish, spreading it evenly with the back of a spoon. Sprinkle the remaining ¼ cup mozzarella cheese on top.
6. Step 6: Bake for 20-25 minutes until the edges are lightly golden. Then broil for 2-5 minutes, watching carefully, until the top is golden brown. Let the dip cool slightly before serving.

Tips & Variations

• Use fresh crab meat if possible for a sweeter flavor; canned crab can be used in a pinch.
• For a spicier kick, increase the red pepper flakes or add a dash of hot sauce to the mixture.
• Substitute Greek yogurt for sour cream for a tangier, lighter dip.
• Serve with toasted baguette slices, sturdy crackers, or fresh vegetable sticks.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through, or microwave in short intervals to avoid overheating. The dip may thicken after cooling; stir gently before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dip in advance?

Yes, you can assemble the dip a day ahead and refrigerate it covered. Bake it fresh just before serving for the best texture and flavor.

Can I freeze the leftover crab spinach artichoke dip?

Freezing is not recommended as the dairy-based dip may separate after thawing, affecting the texture and taste.

Crab Spinach Artichoke Dip Recipe

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★★★★★

4.7 from 94 reviews

This Crab Spinach Artichoke Dip is a creamy, savory appetizer perfect for gatherings and parties. Combining tender crab meat with spinach, artichokes, and a blend of cheeses, it’s baked to golden perfection and served warm with chips, crackers, or vegetables. The rich, tangy dip balances flavors beautifully, enhanced by a touch of garlic and optional heat from red pepper flakes.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables and Seafood

• 1½ cup frozen spinach (thawed and chopped)
• 1 (14 oz) can artichoke hearts (drained and chopped)
• 1–2 green onion (thinly sliced)
• 8 oz lump crab meat

Dairy

• 8 oz cream cheese (room temperature)
• ¼ cup sour cream
• ¼ cup mayonnaise (Kewpie recommended)
• 1 cup shredded mozzarella cheese (divided)
• ½ cup grated Parmesan cheese

Spices and Seasonings

• ½ tsp garlic powder
• ¼ tsp red pepper flakes (optional)
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. Preheat and prepare dish: Preheat your oven to 350°F (175°C) and grease a casserole dish. A 10.5″ x 7.5″ rectangular baking dish works well, but you can also use a 9×9″ or any similarly sized dish.
2. Drain spinach: Place the thawed, chopped spinach into cheesecloth, a thin towel, or a coffee filter and wring out as much liquid as possible to avoid a watery dip. Discard the liquid and set the spinach aside.
3. Mix base ingredients: In a large bowl, whisk together the cream cheese, sour cream, and mayonnaise until smooth and well combined for a creamy foundation.
4. Add main ingredients and season: Flake the drained spinach and add it to the bowl with chopped artichoke hearts, sliced green onion, lump crab meat, ¾ cup shredded mozzarella, grated Parmesan, garlic powder, optional red pepper flakes, salt, and pepper. Gently fold all ingredients together to blend flavors without breaking up the crab too much.
5. Assemble in baking dish: Transfer the mixture into the prepared baking dish and spread evenly with the back of a spoon. Sprinkle the remaining ¼ cup shredded mozzarella evenly over the top.
6. Bake and broil: Bake the dip for 20-25 minutes until the edges are lightly golden. Then, switch to broil for 2-5 minutes, watching closely, until the top is beautifully golden brown and bubbly.
7. Serve and garnish: Remove the dip from the oven and let it cool slightly. Serve warm with chips, crackers, bread, or fresh vegetables. Garnish optionally with extra green onion or red pepper flakes for added color and flavor.

Notes

• Use lump crab meat for the best texture and flavor; canned or imitation crab is not recommended.
• Ensure to thoroughly drain and squeeze the spinach to keep the dip from becoming watery.
• Kewpie mayonnaise is recommended for its richer flavor but regular mayonnaise works as well.
• Watch carefully during broiling to prevent burning the top of the dip.
• The dip is best served warm but can be reheated gently if needed.

Keywords: crab dip, spinach artichoke dip, seafood appetizer, creamy dip, party dip, baked dip