This delicious creamy crab spinach artichoke dip is warm, cheesy and perfect for gatherings. Filled with lumps of real crab meat, spinach, three kinds of cheese, and artichoke hearts, all baked until melted and bubbly.
Dips are such a crowd pleaser and this crab spinach artichoke dip will not disappoint. This dip is extra creamy with plenty of cheesy goodness. In every bite, you get sweet crab meat, chunks of artichokes and lots of delicious spinach.
Serve it with crispy tortilla chips, crackers or toasted crostini.
Why You'll Love This Recipe
- Quick and Easy- This delicious dip comes together in under an hour from start to finish.
- Make in advance- Busy hosting? Not to worry. Prep this simple dish 1-2 days in advance to help free up your time.
- Three cheeses- There is no shortage of cheese in this dip. I combine cream cheese, mozzarella, and parmesan to create the cheesiest dip!
- Real crab meat- Sweet juicy lumps of crab in every single bite.
Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- Artichokes- I use canned artichokes but you can also use frozen or marinated artichokes.
- Spinach- Out of convenience, I use frozen spinach. Thaw and squeeze out the excess liquid.
- Crab meat- Use jumbo lump crab meat. You can find it in the seafood section at most major supermarkets.
- Cream cheese- Use full fat cream cheese. Allow it to come to room temperature for 1-2 hours so it mixes in smoothly.
- Cheeses- I use a combination of mozzarella and parmesan cheese. If possible, buy blocks of cheese and hand grate. Freshly grating your cheese not only tastes better but melts more smoothly.
- Mayonnaise- Use regular or olive oil based.
- Sour cream- Use full fat sour cream.
- Garlic- Use fresh garlic and skip the jarred stuff.
Step By Step Instructions
STEP 1: Beat the cream cheese. In a large bowl, add the cream cheese. Using a handheld mixer, beat for 1-2 minutes until fluffy. Then, add the sour cream, mayonnaise and garlic. Mix for an additional minute until smooth.
STEP 2: Add the spinach, artichokes and cheese. Squeeze out the excess liquid in the spinach. Roughly chop the spinach and cut the artichoke hearts into bite-sized pieces.
Then, mix in mozzarella and parmesan cheese. Stir until combined.
STEP 3. Add the crab meat. Gently fold in the crab meat and mix just until combined. Do not over mix. Season with salt and pepper.
STEP 4: Prepare baking dish. Spray dish with nonstick spray. Then, pour the crab mixture into the baking dish and spread evenly. Lightly sprinkle with extra mozzarella and parmesan cheese.
STEP 5: Bake. Preheat oven to 350°. Bake for 25 minutes until hot and bubbly. Then, broil for 2-4 minutes until the top is golden brown.
Serve with toasted crostini, crackers or tortilla chips.
Remove your cream cheese from the refrigerator 1-2 hours before mixing. This will allow it to soften and incorporate more smoothly. If you're in a hurry, remove the cream cheese from its packaging and microwave in 10 second increments until softened.
Before adding the spinach and artichokes, make sure to place each ingredient inside a kitchen towel to squeeze out the excess liquid. You want to make sure both are as dry as possible. This will prevent your dip from being watery.
Pick through your crab meat to make sure there aren't any shells or cartilage that may have been missed during packaging.
Add the crab meat last. If you add it too soon, you will break up all the clumps of crab. Gently fold in the crab with a rubber spatula.
Tortilla chips, crostini, pita chips, and crackers. You can also serve this dip with raw vegetables such as carrots, cucumbers, radishes or bell peppers.
Yes, you can substitute baby spinach for frozen spinach. Sauté your spinach in some olive oil. Once cooled, squeeze out any excess liquid and roughly chop.
Yes, you can! Assemble and refrigerate up to 1-2 days in advance. Since the dip will be chilled, I suggest adding a couple of extra minutes to the baking time.
Storing and Freezing
Once cooled, store this crab spinach artichoke dip inside an airtight container. Refrigerate for up to 3-4 days.
You can freeze this spinach artichoke dip. However, the texture of the dip may change slightly after being frozen. To freeze, cool completely and then store inside an airtight container or Ziplock freezer bag. Freeze for up to 3 months.
To reheat, place the dip inside a baking dish and bake at 350° until bubbly and hot. Alternatively, you can reheat the dip inside the microwave in 30 second increments until warm and heated through.
More Appetizer Recipes To Try
If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!
Hot Crab Spinach Artichoke Dip
- 8 oz Cream cheese softened
- ¼ cup Sour cream
- ¼ cup Mayonnaise
- ½ cup Parmesan plus more for topping
- 1 ½ cup Mozzarella cheese plus more for topping
- 2 cloves Garlic finely minced
- 1 cup Frozen spinach thawed and squeezed dry, chopped if needed
- 14 oz Canned artichokes drained, roughly chopped
- 8 oz Lump crab meat
- Salt to taste
- Pepper to taste
- Toasted bread, crackers or tortilla chips for serving
- In a large bowl, add the cream cheese. Using a handheld mixer, beat for 1-2 minutes until fluffy. Then, add sour cream, mayonnaise and garlic. Mix for an additional minute until smooth.
- Squeeze out the excess liquid in the spinach. Roughly chop the spinach and cut the artichoke hearts into bite-sized pieces.
- Then, mix in mozzarella and parmesan cheese. Stir until combined.
- Gently fold in the crab meat and mix just until combined. Do not over mix. Season with salt and pepper.
- Spray dish with nonstick spray. Then, pour the crab mixture into the baking dish and spread evenly. Lightly sprinkle with extra mozzarella and parmesan cheese.
- Preheat oven to 350°. Bake for 25 minutes until hot and bubbly. Then, broil for 2-4 minutes until the top is golden brown.
- Serve with toasted crostini, crackers or tortilla chips.