This easy and delicious creamy spinach artichoke dip is filled with juicy lumps of crab meat, four kinds of cheese, and baked and broiled to golden brown perfection. Enjoyed with toasted baguette slices or crackers, this spinach crab dip is the perfect appetizer for a crowd.
Why You'll Love This Recipe
Party appetizer - this spinach artichoke crab dip will be a fan favorite. The recipe is so easy to bring together, and makes more than enough for a large gathering - though everyone will be fighting over the last bite of this cheesy appetizer!
Fresh lump crab meat - sweet chunks of crab meat are strewn throughout the spinach crab dip. There's no shortage of that juicy crab meat and you'll get pieces in every bite.
Four kinds of cheese - This dip has four different kinds of shredded cheese, each with its own unique flavor and purpose. Then, there's also the cream cheese base, which makes the crab dip ultra-creamy.
I also have a jumbo crab pretzel appetizer, and adding this dip to the top would be the perfect substitute!
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Ingredients
- Cheeses. Cream cheese, mozzarella cheese (for that stringy cheese pull), gruyere cheese, parmesan cheese, and aged cheddar cheese. Buy blocks of cheese and shred them yourself.
- Mayonnaise.
- Sour cream.
- Artichoke hearts. This can be canned or frozen hearts and they can be quartered or whole since they will get chopped.
- Spinach. Normal spinach or baby spinach. While the recipe calls for fresh, frozen spinach can also be used.
- Crab meat. This recipe uses lump crab meat, but really any kind of hand-picked crab meat can be used.
- Spices. Cayenne pepper, salt, and pepper are added for flavor.
- Garlic.
- Dippers. A sliced, toasted baguette or crackers can be used.
See recipe card for full ingredients list and quantities.
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What Kind of Crab Meat Should Be Used?
I quite prefer lump crab meat in this recipe. It's chunky enough that you get nice juicy pieces, but thin enough that it spreads through the entire dip so you get crab in every bite.
You could also use jumbo lump crab meat, which are very large pieces, but I find that they don't disperse as evenly so you may not get crab in every bite.
If you're on a budget, look for a special mix, which isn't as chunky and includes claw meat. Alternatively, you could get just claw meat, which is often the cheapest version!
Really, you can use any type of fresh crab and it will be delicious.
Where to Buy Crab Meat
Canned crab meat is the most available option to purchase, which can be found around the seafood counter at the grocery store.
These canned versions are pasteurized, so you can buy them a month ahead of time (look for when they go on sale!) and store it until you're ready to use it.
Substitutions and Variations
- Crab meat - use lump, jumbo lump, special mix, or claw meat.
- Use Swiss cheese in place of gruyere cheese, or omit it completely and use cheddar instead.
- Use half crab and half chopped shrimp. Use fresh or canned shrimp in the swap.
- Frozen spinach can be used in place of fresh spinach. Thaw it, then squeeze out any excess moisture.
- Canned or frozen artichoke hearts can be used. Even marinated jarred artichokes can be used. Thaw the frozen version before adding to the dip.
What to Serve with Spinach Artichoke Dip
- Toasted baguette slices
- Crusty French, Italian or sourdough bread pulled into pieces
- Crackers
- Tortilla chips
- Pita
- Vegetables
How to Make This Recipe
One: Mix together the cream cheese, mayonnaise and sour cream until smooth and fluffy.
Two: Add the spices and minced garlic then mix to combine.
Three: Add the drained and chopped spinach, chopped artichokes, and cheeses.
Four: Mix completely to combine until evenly dispersed.
Five: Add the crab meat to the dip. Look for any overly large pieces of shell that may be hiding and discard.
Six: Gently fold the crab meat into the dip. Take care not to break up the pieces!
Seven: Add the dip to a casserole dish that it fits in, then top with extra shredded cheese.
Eight: Bake until hot and bubbly, then broil for a few minutes until very brown. Serve with toasted baguette slices or crackers.
Expert Tips
- Buy blocks of cheese and shred them yourself. This allows for the best creamy, melt factor. The parmesan can be pre-shredded.
- Scan for shells when adding the crab meat. It's typically very clean but can sometimes have large chunks of shell or cartilage.
- Carefully fold the crab meat into the dip so you don't break up the lumps.
- Bake time can vary depending on how deep or full the dish is. Keep an eye on it and switch to broil once the dip is hot and bubbly around the edges.
Recipe FAQs
This classic dip is made of a cream cheese base, typically with a bit of mayonnaise and sour cream, other shredded cheese, and chopped spinach and artichoke hearts.
Yes, it can. However, it depends on the recipe. Because this recipe has quite a bit of cheese, it will certainly taste best served hot (and will be easier to scoop into).
While you can make this substitution, I would suggest using real crab meat. Imitation crab vs real crab meat have very different flavors, and the outcome of the dish would not taste as intended.
Storage
Store the baked dip covered in the fridge for three days. Reheat in the microwave or oven until hot.
Store the dip pre-baked and covered in the fridge 5 days, then heat in the oven according to recipe instructions. You may need to add a bit more time since it will be very cold.
To freeze, tightly wrap the entire baking dish in plastic wrap, then foil. When ready, unwrap completely then bake at 350℉ for about 30-40 minutes until hot and bubbly around the edges, then broil until browned.
More Appetizer Recipes You'll Love
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📖Recipe
Hot Crab Spinach Artichoke Dip
Equipment
- Large frying pan
- Stand mixer with paddle attachment, or handheld mixer
- Casserole dish
Ingredients
- 8 oz full-fat cream cheese softened
- ⅔ cup full-fat sour cream 150
- ⅓ cup mayonnaise 75g
- 2 cloves garlic finely minced
- ¼ teaspoon cayenne pepper
- 1 ½ cups shredded mozzarella cheese divided 150g
- ½ cup shredded parmesan cheese 50g
- ½ cup shredded gruyere cheese 50g
- ½ cup shredded aged cheddar such as Dubliner (50g)
- 8 oz fresh spinach sauteed, squeezed dry, and chopped
- 12-14 oz artichoke hearts canned or frozen
- 1 lb lump crab meat
- salt and pepper to taste
- Baguette or crackers for dipping
Instructions
- If using frozen artichoke hearts, thaw them completely before using. If using canned, drain them well. Roughly chop the artichoke hearts and set aside.12-14 oz artichoke hearts
- Wilt down the spinach in a large pan over medium heat, tossing occasionally until completely soft and wilted.8 oz fresh spinach
- Allow it to cool completely, then transfer the spinach to paper towels or a dish towel and squeeze all the water out. You’ll be surprised how much water will be released.
- Roughly chop the spinach, then use your fingers to separate the pieces a bit.
- Preheat the oven to 375°F/190℃.
- In the bowl of a stand mixer (or with a hand mixer) beat together the cream cheese, sour cream, mayonnaise, garlic, and cayenne until smooth and slightly fluffy.8 oz full-fat cream cheese, ⅔ cup full-fat sour cream, ⅓ cup mayonnaise, 2 cloves garlic, ¼ teaspoon cayenne pepper
- Add 1 cup mozzarella cheese, parmesan cheese, gruyere cheese, cheddar cheese, spinach, and artichokes and mix until combined.1 ½ cups shredded mozzarella cheese, ½ cup shredded parmesan cheese, ½ cup shredded gruyere cheese, ½ cup shredded aged cheddar
- Add the crab and gently fold it in by hand, trying not to break up the chunks. Taste a small piece of the mixture for seasoning, and add salt and pepper to taste.1 lb lump crab meat, salt and pepper
- Transfer the mixture into a baking dish where it's filled almost to the top, then sprinkle over the remaining mozzarella cheese.
- Bake for about 25-30 minutes, until bubbly around the edges and cheese is browned. Switch to broil for the last few minutes if it needs to brown more.
- Serve with toasted baguette slices or crackers.Baguette or crackers
Notes
- Buy blocks of cheese and shred them yourself. This allows for the best creamy, melt factor. The parmesan can be pre-shredded.
- Scan for shells when adding the crab meat. It's typically very clean but can sometimes have large chunks of shell or cartilage.
- Carefully fold the crab meat into the dip so you don't break up the lumps.
- Bake time can vary depending on how deep or full the dish is. Keep an eye on it and switch to broil once the dip is hot and bubbly around the edges.
Paula
As with all Cozy Plum recipes quality ingredients and easy to follow instructions! Thanks for another great recipe Callan!!
Callan Wenner
Ahh this is so sweet, thanks so much Paula. Glad you enjoyed it!