Hot Crab Spinach Artichoke Dip

crab spinach artichoke dip in a round white baking dish.

5 from 1 vote

Hot Crab Spinach Artichoke Dip

The irrisistible combination of spinach and artichoke goes next level with the addition of crab. This warm cheesy dip is a snack dream.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer

Cuisine: American

Servings:

Calories: 316kcal

Author: Abbey McDermott

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 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
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℉.
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

Artichoke hearts: If using frozen artichoke hearts, thaw and drain completely before adding them to the dip mixture.

Crab meat: 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.

Cheese: Use freshly shredded cheese for the best flavor and melting quality.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat smaller portions in the microwave. For larger portions, cover the baking dish with aluminum foil and bake at 350°F until warmed through.

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