Name: Delicious Crab Spinach Artichoke Dip Recipe to Savor
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 8 ounces cream cheese, softened to room temperature; ½ cup sour cream; ½ cup mayonnaise; 2 cups shredded mozzarella cheese (8 oz, divided); ½ cup grated Parmesan cheese; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; 1 teaspoon Old Bay seasoning; 1 teaspoon Creole seasoning; ½ teaspoon black pepper; 14 ounces can artichoke hearts, chopped and drained; 10 ounces frozen spinach, thawed and squeezed dry; 8 ounces fresh pasteurized blue crab meat, checked for shells; optional, chopped fresh parsley for garnish

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Crab Spinach Artichoke Dip is a delightful, creamy appetizer that never fails to impress. Golden and bubbly, this dip combines lump crab meat, tender spinach, and artichoke hearts, all blended into a rich and velvety mixture. Perfect for parties, holidays, or casual gatherings, it’s a dish that brings smiles and satisfied taste buds. If you’re looking for a crowd-pleaser, this is your go-to! Let’s dive into how to make this irresistible dip.

Why You’ll Love This Crab Spinach Artichoke Dip

This crab dip with spinach and artichokes offers a variety of benefits that make it a must-try. Firstly, it’s incredibly creamy, thanks to the combination of cream cheese, sour cream, and mayonnaise, creating a luscious texture. Secondly, it’s loaded with protein from the lump crab meat, making it satisfying. Thirdly, the blend of flavors from the Old Bay and Creole seasonings adds a delightful kick, enhancing the overall taste. Additionally, this spinach artichoke crab dip recipe is easy to prepare, taking only 40 minutes from start to finish. Whether served warm or at room temperature, it’s an ideal appetizer for parties. Finally, it’s gluten-free, catering to various dietary preferences!

Ingredients for Crab Spinach Artichoke Dip

Gather these items:

8 ounces cream cheese, softened to room temperature
½ cup sour cream
½ cup mayonnaise
2 cups shredded mozzarella cheese (8 oz, divided)
½ cup grated Parmesan cheese
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon Old Bay seasoning
1 teaspoon Creole seasoning
½ teaspoon black pepper
14 ounces can artichoke hearts, chopped and drained
10 ounces frozen spinach, thawed and squeezed dry
8 ounces fresh pasteurized blue crab meat, checked for shells
optional, chopped fresh parsley for garnish

How to Make Crab Spinach Artichoke Dip Step-by-Step

Step 1: Preheat the oven: Set it to 375°F and lightly grease a 10×7-inch baking dish or cast-iron skillet.
Step 2: Mix the base: In a large bowl, beat softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
Step 3: Add flavor: Stir in 1½ cups mozzarella, all the Parmesan, Dijon mustard, lemon juice, Old Bay, Creole seasoning, and black pepper.
Step 4: Fold in the veggies and crab: Add chopped artichokes, squeezed-dry spinach, and crabmeat. Fold gently so the crab stays in nice, meaty chunks.
Step 5: Top and bake: Spread into your dish, sprinkle the remaining mozzarella on top, and bake for 20–25 minutes until bubbly.
Step 6: Broil to finish: Switch the oven to broil for 1–2 minutes to brown the top, but stay close! It goes from golden to burnt in seconds.
Step 7: Garnish and serve: Let it rest a few minutes, top with parsley, and serve warm with crackers, toasted baguette slices, or crisp veggies.

Pro Tips for the Perfect Crab Spinach Artichoke Dip

Keep these in mind:

Check the crab meat for shells before adding.
Serve with a variety of dippers for the best experience.
For added flavor, consider mixing in a dash of hot sauce or diced jalapeños for a spicy kick.

Best Ways to Serve Crab Spinach Artichoke Dip

This baked crab spinach dip is best served warm. Pair it with an assortment of dippers such as:

Toasted baguette slices
Vegetable sticks
Crispy crackers

Also, consider serving it as a part of a charcuterie board for a visually appealing presentation.

How to Store and Reheat Crab Spinach Artichoke Dip

To store any leftovers, let the dip cool completely, then transfer it to an airtight container. It can last in the fridge for up to 3 days. To reheat, place the dip in an oven-safe dish and warm it in the oven at 350°F until heated through, about 15-20 minutes. This recipe is perfect for meal prep as it can be made ahead of time and stored until you are ready to serve!

Frequently Asked Questions About Crab Spinach Artichoke Dip

What is crab spinach artichoke dip?

Crab Spinach Artichoke Dip is a creamy appetizer made with crab meat, spinach, artichoke hearts, and a blend of cheeses, baked until bubbly and golden. It’s a favorite for gatherings and parties!

Can I make crab spinach artichoke dip ahead of time?

Yes! You can prepare the dip a day in advance, cover it, and refrigerate. When ready to serve, just bake it according to the recipe instructions.

How do I avoid common mistakes with crab spinach artichoke dip?

To ensure the best dip, be sure to thoroughly squeeze the spinach to remove excess moisture, and gently fold in the crab to keep it in chunks for that meaty texture.

Variations of Crab Spinach Artichoke Dip You Can Try

Feel free to experiment with these variations:

Add chopped sun-dried tomatoes for a flavor boost.
Substitute canned crab meat for fresh for a more budget-friendly option.
Try using Greek yogurt instead of sour cream for a healthier twist.

These options allow you to personalize your dip while keeping the core flavors intact!

Delicious Crab Spinach Artichoke Dip Recipe to Savor - Crab Spinach Artichoke Dip - additional detail

For more delicious recipes, check out our latest recipes or try making cranberry orange pancakes for a delightful breakfast!

Delicious Crab Spinach Artichoke Dip Recipe to Savor

Author: basmer
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

Golden, bubbly baked crab, spinach, and artichoke dip in a skillet, topped with melted cheese and parsley. This creamy appetizer is packed with lump crab, tender spinach, and artichoke hearts.

Instructions

Preheat the oven: Set it to 375°F and lightly grease a 10×7-inch baking dish or cast-iron skillet.
Mix the base: In a large bowl, beat softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
Add flavor: Stir in 1½ cups mozzarella, all the Parmesan, Dijon mustard, lemon juice, Old Bay, Creole seasoning, and black pepper.
Fold in the veggies and crab: Add chopped artichokes, squeezed-dry spinach, and crabmeat. Fold gently so the crab stays in nice, meaty chunks.
Top and bake: Spread into your dish, sprinkle the remaining mozzarella on top, and bake for 20–25 minutes until bubbly.
Broil to finish: Switch the oven to broil for 1–2 minutes to brown the top, but stay close!
Garnish and serve: Let it rest a few minutes, top with parsley, and serve warm with crackers, toasted baguette slices, or crisp veggies.