Hot Crab Spinach Artichoke Dip

A creamy and indulgent dip featuring crab, spinach, and artichokes, perfect for gatherings and easy to prepare in advance.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 8 servings

Course: Appetizer

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

Dip Base

8 oz full-fat cream cheese, softened Provides creaminess.
⅔ cup full-fat sour cream Adds tang and richness.
⅓ cup mayonnaise Enhances the creamy texture.
2 cloves garlic, finely minced For aromatic flavor.
¼ teaspoon cayenne pepper Adds a slight kick; adjust to taste.

Cheeses

1 ½ cups shredded mozzarella cheese, divided A gooey melted texture.
½ cup shredded parmesan cheese Introduces nuttiness.
½ cup shredded gruyere cheese Offers a unique, savory depth.
½ cup shredded aged cheddar For a robust flavor.

Vegetables and Protein

8 oz fresh spinach, sautéed, squeezed dry, and chopped Nutrient powerhouse.
12-14 oz artichoke hearts, canned or frozen, chopped Adds texture.
1 lb lump crab meat The star ingredient; make sure it’s fresh!
to taste none salt and pepper Essential for seasoning.

For Serving

none none baguette or crackers Your choice for a crunchy accompaniment.

Method

Preparation

Preheat the oven to 375°F (190°C).
Sauté the spinach in a large pan over medium heat until completely soft.
Allow the spinach to cool, then squeeze out all the moisture using paper towels.
In a bowl, beat together cream cheese, sour cream, mayonnaise, garlic, and cayenne until smooth.
Add 1 cup mozzarella, parmesan, gruyere, cheddar, chopped spinach, and artichokes. Mix until fully combined.
Gently fold in the lump crab meat by hand.
Season the mixture with salt and pepper to taste.

Baking

Spoon the mixture into a baking dish, top with remaining mozzarella cheese.
Bake for about 25-30 minutes until bubbly and golden brown.
Switch to broil for a few minutes for more browning if needed.

Serving

Serve warm with toasted baguette slices or assorted crackers.

Notes

Tip: If using frozen artichoke hearts, thaw them completely. Ensure to squeeze out as much moisture from the spinach as possible to avoid a watery dip.