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Creamy, cheesy, and loaded to the brim with bold flavors and addictive texture, my Crab Spinach Artichoke Dip might just be my most requested appetizer.
Friends and family go nuts for this flavorful Hot Crab Spinach Artichoke Dip! Best of all, it takes just 10 minutes of prep and 10 ingredients to make.
Table of Contents
Why We Love This Recipe
I don’t know about you, but I’m a real sucker for dips. This simple recipe combines two of my favorites – crab dip and spinach artichoke dip – into one mega-delicious bowl of goodness. I’m not kidding when I say that it might be my most famous recipe among friends and family; it’s just that tasty!
- Quick & Easy. All it takes is 10 minutes of prep to get this spinach crab artichoke dip in the oven.
- Made With Just 10 Ingredients. Oh, and 3 of them are cheese, so you know it’s gonna be delicious.
- Comforting & Hearty. Hot, melty, cheesy, crabby perfection. What could be better?
Ingredients
- Cream Cheese – Full fat is always the tastiest. Feel free to swap in Neufchatel cheese for a lighter version.
- Mayonnaise – I prefer Best Foods/Hellmans, but any high-quality brand will work.
- Artichoke Hearts – I use canned artichoke hearts here, but you can also use frozen or jarred, marinated ones instead.
- Frozen Spinach – I love using frozen spinach because it cuts down on prep time. You can also use fresh spinach, but you’ll need to sauté it down in a skillet and squeeze out the excess liquid.
- Lump Crab Meat – Fresh crab meat might be pricier than canned, but it is worth every penny. That said, you can use canned if you want. Frozen is also an option!
- Parmesan Cheese – I suggest grating your own for the best possible texture.
- Mozzarella Cheese – Please note this should be block mozzarella, NOT fresh mozzarella.
- Old Bay Seasoning
- Worcestershire Sauce
How To Make Spinach, Crab, and Artichoke Dip
See recipe card below for ingredient quantities and full instructions.
Making this easy crab dip with cream cheese is a cinch. Here’s how it’s done:
- Prep. Preheat oven and grease a 2-quart casserole dish.
- Mix. In a large bowl, mix together cream cheese and mayonnaise until well combined. Stir in remaining ingredients until well combined.
- Pour the dip into the prepared baking dish and spread evenly.
- Bake at 375 degrees for 20-25 minutes.
- Serve immediately with tortilla chips, pita chips or toasted bread or baguette slices for dipping. Garnish with fresh minced parsley if desired.
Recipe FAQs
Absolutely! Feel free to assemble the dip and freeze it before or after baking. If well wrapped, it should last for about 2 months. If the dip has been frozen, allow it to defrost overnight in the fridge, then bake at 375F until heated through.
At our house, not long at all, I’m afraid. It’s just too tasty! All jokes aside, you can keep any leftovers in the fridge for about 5 days.
Claw crab meat comes specifically from the claws of the crab. It’s typically darker in color, more pungent in flavor, and less sweet than lump crab meat.
How To Serve
This cheesy crab dip is best served warm with plenty of crackers, crostini, and/or bread bites to act as a vehicle for getting it into your mouth.
It pairs beautifully with crisp white wine, light beer, fall days, football, and any New England favorites like clam chowder or lobster rolls.
Storage
This spinach crab dip can be assembled and refrigerated or frozen prior to baking, or after baking and cooling.
In total, it shouldn’t stay in the fridge for more than 5 days. It should keep in the freezer for up to 2 months.
To reheat, allow it to defrost (if needed), then bake as directed until heated through.
Helpful Tips
- Grate your own cheese. While buying pre-grated cheese might seem like a no-brainer way to cut back on prep time, I highly suggest you grate your own cheese. The pre-grated kind is dusted with starch to keep it from clumping together in the bag, which inhibits proper melting.
- Get a jump on prep. Feel free to assemble and freeze the crab and artichoke dip up to 2 months in advance. Don’t bake it; just wrap the dish tightly with plastic wrap and foil.
- Make sure the cream cheese is truly room temperature. To get the mayo and cream cheese to blend into a uniform mass, the cream cheese needs to be fully softened. Feel free to zap it in the microwave in 5-10 second increments to speed up the process.
More Hot Dip Recipes
Crab Spinach Artichoke Dip
Ingredients
- 8 ounces cream cheese room temperature
- 1 cup mayonnaise
- 14 ounce can artichoke hearts drained and coarsely chopped
- 10 ounce frozen spinach defrosted well-drained and chopped
- 8 ounces lump crab meat well drained and picked through for shells
- ½ cup shredded or grated Parmesan cheese
- 1 cup fresh shredded mozzarella or more if desired
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 375 degrees F. Grease a 2-quart casserole dish with nonstick cooking spray.
- In a large bowl, mix together cream cheese and mayonnaise until well combined. Stir in remaining ingredients until well combined.
- Pour the dip into the prepared baking and spread evenly.
- Bake at 375 degrees for 20-25 minutes.
- Serve immediately with chips or toasted bread for dipping. Garnish with fresh minced parsley if desired.
Notes
In total, it shouldn’t stay in the fridge for more than 5 days. It should keep in the freezer for up to 2 months.
To reheat, allow it to defrost (if needed), then bake as directed until heated
