This Hot Crab Spinach Artichoke Dip is an indulgent twist on a crowd-favorite. With the addition of crab, this creamy, cheesy appetizer is ideal for both casual gatherings and special occasions.
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I have a weakness for dips, so you'll likely find me munching on my favorite taco dip with cream cheese, bacon horseradish dip, or, for the ultimate snack attack, this chips and dip snack board.
But warm dips, like this hot onion dip, are equally crave-worthy. They are creamy and comforting, and this Spinach Artichoke Dip with Crab is no exception. If you love classic spinach and artichoke dip, you will love this version. The crab is fresh and sweet, taking this dip to the next level.
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Why This Recipe Works
- Indulgent - Warm and comforting with rich-tasting ingredients.
- Flavor - Creamy, cheesy, and tangy, with a slight hint of spice.
- Method - All of the ingredients come together in one skillet. Bake the dip in the same skillet or transfer it to a baking dish.
- Serving - This dip is casual enough for everyday snacking and fancy enough to serve guests.
Ingredient Notes
- Crab: I used fresh lump crab meat, which is readily available in the seafood department of most supermarkets. I prefer fresh, but canned or frozen can also be used.
- Creamed spinach: Frozen creamed spinach is one of my favorite secret ingredients. It's just the right amount of spinach and creamy sauce - perfect for dips, pasta, casseroles, and more. I love Green Giant creamed spinach, and I've used it in these Giant Cheese-Stuffed Shells.
- Gruyere cheese melts beautifully and has a wonderful nutty flavor. Swiss or Fontina cheese can also be used.
- Mayonnaise and sour cream add the creamy consistency we crave in dips without being too heavy. Both full-fat and light varieties can be used.
- Seasonings: Cayenne, celery seed, paprika, salt, and pepper are commonly found in Old Bay Seasoning, but there's no need to buy a special spice blend for this recipe. If you have Old Bay seasoning on hand, substitute one teaspoon for the other spices.
See the recipe card for complete instructions and ingredient amounts.
How to Make Crab Spinach Artichoke Dip
Step 1: Add oil and shallot to a skillet and cook over medium heat until softened.
Step 2: Add the garlic, artichokes, and seasonings and stir to combine.
Step 3: Stir in the creamed spinach.
Step 4: Add the mayo, sour cream, and vinegar. Stir to combine.
Step 5: Stir in the Gruyere and Parmesan cheeses, reserving some for the top.
Step 6: Add the crab and gently fold it into the mixture.
Step 7: Transfer the mixture to a baking dish—a 9-inch pie dish works well—and top with the remaining Parmesan and Gruyère.
Step 8: Bake at 400°F for 20-25 minutes or until bubbly around the edges. Serve with pita chips, crackers, or crostini.
Expert Tips
- Use lump crab meat for the sweetest flavor. It's chunky enough to provide great texture. Claw meat is darker in color and less expensive but has a stronger, less sweet flavor, which I find overpowering in this dip.
- For frozen or canned crab, thaw and drain well before adding to the dip.
- Gently pick through the crab to check for any pieces of bone or cartilage, and discard them before adding the crab meat to the dip.
Recipe FAQs
Excess liquid will create a watery dip. The artichokes should be well-drained, and frozen spinach should be squeezed dry to eliminate excess moisture. Use frozen creamed spinach to avoid this issue.
Tortilla chips, pretzels, bagel chips, and pita chips are great dippers. Serve with crostini, veggie sticks, or stuff in mushrooms.
Reheat in an oven-safe dish covered with aluminum foil at 350℉ until hot. For smaller portions, this dip reheats well in the microwave.
More Warm Dip Recipes You Will Love
- For an easy 20-minute dip, try this warm artichoke dip. I especially love using the leftovers as a bagel spread.
- Buffalo cheese dip is full of crowd-pleasing flavors. Miss the chicken? Use chicken nuggets as dippers.
- Jazz up Mexican night with refried bean dip made without cream cheese. It's packed with protein and comes together with mostly pantry staples.
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📖 Recipe Card
Hot Crab Spinach Artichoke Dip
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Ingredients
- 1 teaspoon olive oil
- 1 shallot (finely diced)
- 14 ounces (1 can) artichoke hearts (or frozen, drained and finely chopped)
- 2 teaspoons minced garlic
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon celery seed
- ¼ teaspoon paprika
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 10 ounces frozen creamed spinach (thawed)
- ¾ cup mayonnaise (regular or light)
- ¼ cup sour cream (regular or light)
- 1 teaspoon white wine vinegar (or lemon juice)
- 1 cup shredded Gruyere cheese
- ½ cup grated Parmesan cheese (or Pecorino Romano)
- 8 ounces lump crab meat (fresh, frozen, or canned, drained)
Instructions
- Preheat the oven to 400℉. Heat a skillet over medium heat. Add the oil and the shallots and cook until softened, 2-3 minutes. Add the artichokes, garlic, and spices. Stir to combine and cook for another minute.1 teaspoon olive oil, 1 shallot, 14 ounces (1 can) artichoke hearts, 2 teaspoons minced garlic, ⅛ teaspoon cayenne pepper, ⅛ teaspoon celery seed, ¼ teaspoon paprika, ¼ teaspoon Kosher salt, ¼ teaspoon black pepper
- Stir in the creamed spinach, mayonnaise, sour cream, and vinegar. Add the Gruyere and Parmesan cheeses, reserving some for the top, and stir to incorporate. Fold in the crab meat.10 ounces frozen creamed spinach, ¾ cup mayonnaise, ¼ cup sour cream, 1 teaspoon white wine vinegar, 1 cup shredded Gruyere cheese, ½ cup grated Parmesan cheese, 8 ounces lump crab meat
- Transfer the mixture to a baking dish and top with the remaining cheese. Bake for 20-25 minutes until bubbly around the edges. Serve with pita or bagel chips, crackers, veggies, pretzels, or crostini.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
I can never pass up spinach and artichoke dip, and adding sweet crab meat only makes this dip more irresistible.