Why You’ll Love This Recipe
This dip brings together everything you love in a warm appetizer—melty cheese, savory seafood, and a smooth, creamy texture. The crab adds an elegant twist to the familiar spinach-artichoke combo, elevating it into something special. It’s easy to make, great for feeding a crowd, and can be prepped ahead for stress-free entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cream cheese, softened
- Sour cream
- Mayonnaise
- Garlic, minced
- Canned or fresh lump crab meat (drained and picked over)
- Frozen chopped spinach, thawed and drained
- Canned or jarred artichoke hearts, drained and chopped
- Grated Parmesan cheese
- Shredded mozzarella cheese
- Fresh lemon juice
- Worcestershire sauce
- Salt and pepper
- Optional: hot sauce or crushed red pepper flakes for a little kick
- Crackers, sliced baguette, or vegetables for serving
Directions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix softened cream cheese, sour cream, and mayonnaise until smooth.
- Stir in garlic, Parmesan, mozzarella, lemon juice, Worcestershire sauce, salt, and pepper.
- Fold in the chopped spinach, artichokes, and crab meat until evenly combined.
- Transfer the mixture to a greased baking dish and spread it out evenly.
- Bake for 20–25 minutes, or until the dip is hot and bubbly with a golden top.
- Let cool for a few minutes before serving. Serve warm with your favorite dippers.
Servings and timing
Serves 8–10 as an appetizer
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
- Spicy version: Add a dash of hot sauce or crushed red pepper flakes for heat.
- Cheesy topping: Sprinkle extra mozzarella or Parmesan on top before baking for a browned, bubbly crust.
- Crab alternative: Use imitation crab meat for a more budget-friendly version.
- Low-carb option: Serve with sliced cucumber, bell peppers, or celery instead of bread or chips.
- Slow cooker version: Combine all ingredients and heat on low for 2–3 hours until hot and melted through.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave individual portions. Stir before serving to bring back its creamy texture. Freezing is not recommended due to the dairy content, which may separate when thawed.
FAQs
What kind of crab should I use?
Lump crab meat is best for texture and flavor, but canned, fresh, or even imitation crab can work depending on your preference and budget.
Can I use fresh spinach instead of frozen?
Yes, just sauté it first and squeeze out any excess liquid before adding it to the dip.
Can I make this dip ahead of time?
Yes, assemble the dip and refrigerate it (unbaked) for up to a day. Bake just before serving.
How do I prevent the dip from getting watery?
Make sure to drain the spinach and artichokes thoroughly and pat them dry before mixing.
Is this dip gluten-free?
The dip itself is gluten-free—just be sure to serve it with gluten-free dippers if needed.
Can I serve this dip cold?
It’s best served warm, as the cheese and crab taste richer when heated. Cold leftovers may not have the same appeal.
Can I cook this in a bread bowl?
Yes, just hollow out a round loaf of bread, add the dip, and bake until heated through. Serve with the bread chunks on the side.
What’s the best cheese for melting?
Mozzarella adds great stretch and melt, while Parmesan adds a sharp, salty flavor. You can also try Gruyère or fontina for more richness.
Can I double the recipe?
Absolutely. Just use a larger baking dish and extend the baking time slightly if needed.
What should I serve with this dip?
Toasted baguette slices, pita chips, tortilla chips, or raw veggies like carrots and bell peppers all work great.
Conclusion
Crab, Spinach, and Artichoke Dip is a luxurious and flavorful appetizer that’s guaranteed to impress. With its creamy base, tender seafood, and savory veggies, it’s a warm and comforting dish that fits any occasion. Serve it hot and bubbly for a truly irresistible snack everyone will love.
PrintCrab, Spinach and Artichoke Dip
Crab, Spinach, and Artichoke Dip is a warm, creamy appetizer that blends tender crab meat with spinach, artichokes, and melted cheese. Perfect for parties and gatherings, this rich dip is best served hot with bread, crackers, or veggies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8–10 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 1 cup lump crab meat, drained and picked over
- 1 cup frozen chopped spinach, thawed and drained
- 1 cup canned or jarred artichoke hearts, chopped
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- Optional: hot sauce or crushed red pepper flakes
- Crackers, sliced baguette, or vegetables for serving
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
- Stir in garlic, Parmesan, mozzarella, lemon juice, Worcestershire sauce, salt, and pepper.
- Fold in the chopped spinach, artichokes, and crab meat until well combined.
- Transfer the mixture to a greased baking dish and spread evenly.
- Bake for 20–25 minutes until hot, bubbly, and lightly golden on top.
- Let cool slightly, then serve warm with your favorite dippers.
Notes
- Drain spinach and artichokes thoroughly to avoid a watery dip.
- Add hot sauce or red pepper flakes for a spicier version.
- Can be prepped ahead and baked just before serving.
- Use imitation crab for a more budget-friendly option.
- Best served warm, but leftovers reheat well.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 220
- Sugar: 2g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 50mg
