Hot Crab Spinach Artichoke Dip

5 from 2 votes

Hot Crab Spinach Artichoke Dip

This 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.

Prep Time20

Cook Time30

Total Time50

Course: Appetizer, Snack

Cuisine: American

Servings:

Calories: 173kcal

Author: Callan Wenner

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

Frozen spinach can also be used. Allow it to thaw, then squeeze out any excess water.

Allow the dip to cool for about five minutes before enjoying.

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.

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.

Nutrition