Crab Spinach Artichoke Dip Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://heutigemahlzeiten.com/crab-spinach-artichoke-dip-recipe/
