Decadent Crab Spinach Artichoke

This hearty Crab Spinach Artichoke Dip transforms the classic appetizer into an unforgettable experience with the addition of sweet, flaky crab meat. The creamy, cheesy base gets elevated with three types of cheese, tender artichoke hearts, spinach, and premium crab for a truly indulgent appetizer that will disappear from your table in minutes.

I first made this dip for a last minute game day gathering when I wanted to impress without spending hours in the kitchen. What started as an experiment became my most requested recipe whenever friends gather at our home.

Ingredients

• Lump crab meat: Provides sweet delicate flavor and impressive texture use fresh refrigerated from Costco for best results or canned as a budget option
• Frozen chopped spinach: Adds nutrients and color just ensure you thoroughly squeeze out excess moisture to prevent a watery dip
• Artichoke hearts: Contribute a mild nutty flavor and creamy texture choose canned or frozen but avoid marinated varieties
• Cream cheese: Creates the creamy base bring to room temperature for easy mixing and use full fat for richest results
• Sour cream: Adds tanginess and balances the richness opt for full fat for ultimate creaminess
• Kewpie mayonnaise: Elevates the flavor with its velvety texture and subtle sweetness find it in the international section
• Green onions: Provide fresh zesty flavor that cuts through the richness of the cheese
• Parmesan cheese: Delivers intense umami flavor always use refrigerated varieties not the shelf stable kind in the green bottle
• Mozzarella cheese: Creates that irresistible stretchy cheese pull effect when serving hot
• Garlic powder: Infuses aromatic flavor throughout the dip without overpowering
• Red pepper flakes: Add a gentle heat that enhances all other flavors optional for heat sensitive guests

Step-by-Step Instructions

Prep Your Base:

Preheat oven to 350°F and grease a casserole dish approximately 10.5x7.5 inches or similar size. Thoroughly thaw frozen spinach then place in a cheesecloth or clean towel and wring out every last drop of moisture. I save this nutrient rich spinach water for smoothies later.

Prepare The Ingredients:

Chop artichoke hearts into bite sized pieces ensuring they distribute evenly throughout the dip. Thinly slice green onions to provide bursts of fresh flavor in every bite. Double check crab meat for any shells or cartilage that might have been missed during processing.

Create The Creamy Foundation:

In a large bowl whisk together room temperature cream cheese sour cream and mayonnaise until completely smooth with no lumps. This base provides the luxurious texture that makes this dip so irresistible.

Combine The Filling:

Add the prepared artichoke hearts flaked spinach sliced green onions garlic powder red pepper flakes Parmesan cheese 3/4 cup of mozzarella crab meat salt and pepper to the creamy base. Gently fold everything together being careful not to break up the delicate crab pieces to maintain those beautiful chunks.

Bake To Perfection:

Transfer the mixture to your prepared casserole dish spreading evenly then top with remaining mozzarella cheese. Bake for 20 to 25 minutes until edges begin to turn golden then briefly broil for 2 to 5 minutes watching constantly until the top becomes bubbly and golden brown.

Pin it

My favorite aspect of this dip is how the sweet crab meat enhances rather than overpowers the classic flavors. Even at my last holiday gathering my seafood averse brother in law went back for thirds claiming he never knew crab could taste this good in a dip.

Make Ahead Magic

This crab spinach artichoke dip is perfect for busy hosts. You can prepare the entire mixture up to a day ahead and store it covered in the refrigerator. Simply bring it to room temperature for about 30 minutes before baking to ensure even cooking. For even longer storage you can freeze the unbaked dip for up to three months just thaw completely in the refrigerator overnight before baking.

Pin it

Perfect Pairings

This decadent dip deserves the perfect vehicles for scooping. Toasted baguette slices provide a satisfying crunch that holds up to the chunky texture. Sturdy ridged potato chips offer a salty contrast that enhances the creamy flavors. For a lighter option consider fresh vegetable crudités like bell pepper slices cucumber rounds and cherry tomatoes. My personal favorite pairing is warm pita triangles lightly brushed with olive oil and sea salt.

Troubleshooting Tips

If your dip seems too watery after baking it likely means the spinach retained too much moisture. Next time squeeze it more thoroughly or try patting the crab meat dry with paper towels before adding. For a thicker consistency add an extra ounce of cream cheese or reduce the sour cream slightly. If your cheese topping browns too quickly before the center heats through cover loosely with foil for part of the baking time.

Frequently Asked Questions

→ What type of crab meat works best?

Lump crab meat is ideal for its sweet and flaky texture, but claw meat or even canned crab can work as budget-friendly options.

→ Can I use fresh spinach instead of frozen?

Yes! Use fresh spinach, sauté and chop it finely, and make sure to remove excess water for best results.

→ What other cheeses can I substitute with?

Gruyere, Gouda, fontina, or aged white cheddar are great alternatives to Parmesan and mozzarella in this dish.

→ How do I make it ahead of time?

Assemble the dish, cover it tightly, and store it in the fridge. Bake and broil it fresh before serving.

→ What are some good dippers for serving?

Crostini, crackers, baguette slices, and fresh vegetable sticks like celery or carrots are all excellent choices.