Crab Spinach Artichoke Delight (Print)
A creamy, cheesy mix of crab, spinach, and artichokes that's perfect for gatherings or any occasion.
# Ingredients:
→ Vegetables
01 -
Frozen spinach, thawed and moisture removed
02 -
Artichoke hearts, chopped into bite-sized pieces
03 -
Green onions, thinly sliced
→ Cheeses
04 -
Cream cheese, full-fat, softened
05 -
Parmesan cheese, freshly grated
06 -
Mozzarella cheese, freshly grated, divided
→ Proteins
07 -
Fresh lump crab meat, checked for shells
→ Condiments and Spices
08 -
Mayonnaise (recommended: Kewpie mayo)
09 -
Sour cream, full-fat
10 -
Garlic powder
11 -
Red pepper flakes, optional
12 -
Salt and pepper, to taste
# Directions:
01 -
Preheat the oven to 350ºF and grease a casserole dish. Suitable dimensions include 10.5x7.5" or 9x9".
02 -
If frozen spinach isn't thawed, microwave in 30-second intervals. Place spinach in a cheesecloth or clean towel and wring it to remove excess moisture.
03 -
Chop artichoke hearts into bite-sized pieces and thinly slice the green onions.
04 -
In a large bowl, whisk together softened cream cheese, sour cream, and mayonnaise until smooth. Add artichoke hearts, spinach, green onions, garlic powder, red pepper flakes, Parmesan cheese, ¾ cup mozzarella cheese, crab meat, salt, and pepper. Flake spinach if clumped. Gently mix to combine.
05 -
Transfer the mixture to the prepared casserole dish and spread evenly. Top with the remaining mozzarella cheese.
06 -
Bake for 20-25 minutes, or until the edges are lightly golden. Broil for an additional 2-5 minutes until the cheese is bubbly and golden brown. Watch carefully to prevent burning.
07 -
Serve the Crab Spinach Artichoke Dip warm with crostini, crackers, or baguette slices.
# Notes:
01 -
Bring cream cheese to room temperature to ensure smooth mixing with sour cream and mayonnaise.
02 -
Check crab meat thoroughly for shells or cartilage before using.
03 -
Grate cheeses from blocks for better melting and flavor.