Crab adds extra indulgence to this creamy and cheesy spinach artichoke dip. Always a crowd favorite, this dip is a must-make for your next gathering.
Spinach Artichoke Dip with Crab
I have a weakness for dips so you'll likely find me munching on my favorite Taco Dip, Bacon Horseradish Dip, or this Caramelized Onion Dip. For the ultimate snack attack, this Chips and Dip Snack Board is it!
But warm dips are equally crave-worthy! They are creamy and comforting and this Crab Spinach Artichoke Dip is one of my favorites. If you love classic spinach and artichoke dip, you will love this version. The crab is fresh and sweet and takes this dip to the next level.
Recipe highlights
- Indulgent - Warm and comforting with rich-tasting ingredients.
- Flavor - Creamy, cheesy, and tangy with the slightest 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 your local supermarket. 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.
Try frozen creamed spinach in these recipes: Giant Cheese-Stuffed Shells and Spinach Artichoke Dip Stuffed Portobello Mushrooms.
- Gruyere cheese melts beautifully and has a wonderful nutty flavor.
- 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.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- Preheat the oven to 400 degrees. Set aside a pretty baking dish! A 9-inch pie dish works well.
- Cook the shallots until softened. (Image 1)
- Add the garlic, artichokes, and seasonings (Image 2) and stir to combine.
- Stir in the creamed spinach (Image 3), and add the mayo, sour cream, and vinegar. Stir to combine. (Image 4)
- Stir in the Gruyere and Parmesan cheeses, reserving some for the top. (Image 5)
- Add the crab and gently fold it into the mixture. (Image 6)
- Transfer the mixture to the baking dish and top with the remaining Parmesan and Gruyere. (Image 7)
- Bake for 20-25 minutes until bubbly around the edges. (Image 8)
Storing and reheating
If you are lucky enough to have leftovers, cover the dish tightly with plastic wrap or transfer the dip to an airtight container and refrigerate for up to 3 days.
To reheat, cover an oven-safe dish with aluminum foil and bake at 350 degrees until hot. For smaller portions, this dip heats well in the microwave.
FAQs
Excess liquid will create a watery dip. The artichokes should be well-drained and the spinach should be squeezed dry to eliminate this extra moisture. The recipe (below) uses frozen creamed spinach which does not require draining.
Tortilla chips, pretzels, bagel chips, and pita chips are great dippers. Serve with crostini, veggie sticks, or stuff in mushrooms.
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Hot Crab Spinach Artichoke Dip
Ingredients
- 1 teaspoon olive oil
- 1 shallot (finely diced)
- 14 ounces (1 can) artichoke hearts (drained and finely chopped)
- 2 teaspoons minced garlic
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon celery seed
- ¼ teaspoon paprika
- ¼ teaspoon 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
- 1 cup shredded Gruyere cheese
- ½ cup grated Parmesan cheese (or Pecorino Romano)
- 8 ounces lump crab meat (fresh, frozen, or canned)
Instructions
- Preheat the oven to 400 degrees.
- Heat a skillet over medium heat. Add the oil and the shallots and cook until softened, 2-3 minutes. Add the garlic, artichokes, and spices. Stir to combine and cook for another minute.
- 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.
- 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
- If using frozen artichoke hearts, thaw and drain completely before adding them to the dip mixture.
- I prefer using fresh lump crab meat, but canned or frozen can be used. If using frozen, thaw and drain before adding to the dip.
- Use freshly shredded cheese for the best flavor and melting quality.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat smaller portions in the microwave. For larger portions, cover the baking dish with aluminum foil and bake at 350 degrees until warmed through.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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