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Calling all cheese and crab lovers! This oh-so satisfying appetizer is a twist on a classic favorite. Our recipe for crab spinach artichoke dip is the real deal, bursting with lumps of crab meat, spinach, tender artichoke hearts, and three kinds of cheeses. Whether you’re hosting a game-day feast, a holiday get together, or simply indulging in a solo cheese-fest (no judgment here!), this dip is sure to be a crowd-pleaser.
Key Ingredients and Substitutions
When we say this dip is cheesy we mean cheesy. In addition to crab, spinach, and artichoke hearts our recipe crab artichoke spinach dip uses three kinds of cheese -cream cheese, Parmesan cheese and mozzarella.
In the printable recipe below, you can find a complete list of ingredients and measurements.
- Crab: For this hot spinach artichoke dip we recommend using lump crab meat since it has a stronger flavor than jumbo lump but is still slightly sweet. Save the jumbo lump for fresh crab dishes or crab cakes. Claw meat can have a stronger crab flavor but can be another option. The crab flavor can overpower the other flavors in the dip so avoid using cheap crab.
- Artichoke Hearts: Choose jarred or canned artichoke hearts and for the best flavor balance in our dip, look for an unmarinated variety. Quartered or halved hearts work well, as we’ll be giving them an extra chop anyway.
- Spinach: We used frozen spinach for its convenience since it has already been chopped and washed. However, if you prefer the taste of fresh spinach, you can certainly use that instead. Just be sure to sauté it down in a skillet with a little olive oil until it wilts then squeeze out any excess liquid.
- Cream Cheese: To give the dip a creamy base we used cream cheese. Let it sit out and get to room temperature so it is easier to mix in with the other ingredients. We prefer full fat for this recipe but you can substitute with low fat or fat free versions or Neufchâtel.
- Parmesan Cheese: To add a salty umami flavor we like to use Parmesan cheese. Asiago and Pecorino Romano are good substitutes. Take the time to shred the cheese yourself since pre-shredded cheese contains additives such as potato starch to keep the cheese from clumping which also can impede melting.
- Mozzarella Cheese: The mozzarella gives this dip that gooey melty cheese texture (who doesn’t love a good string pull). Buy the mozzarella that comes in a block and not fresh which may release more liquid when melted making the dip runny.
How to Make Crab Spinach Artichoke Dip
Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
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Pro-tip: The crab is the star of the show, so use the best quality you can afford. Look for lump crab meat for the best texture and flavor.
1. Combine Ingredients: Allow the cream cheese to sit out at for about 30-60 minutes at room temperature to become soft. In a paper towel, coffee filter, or cheesecloth, wring out the thawed spinach to remove as much excess water as possible. In a large mixing bowl, combine the chopped artichoke hearts, lump crab meat, spinach, mayonnaise, sour cream, mozzarella cheese, Parmesan cheese, cream cheese, garlic, Worcestershire sauce, salt, and black pepper. Mix everything together until it is well combined.
2. Bake Spinach Crab Artichoke Dip: Grease a medium sized casserole, baking dish, or cast iron skillet with olive oil. Spread the mixture evenly into the prepared baking dish then bake in a preheated 375°F oven for about 25-30 minutes or until the dip is hot, bubbly, and the top is golden brown. Remove the dip from the oven and allow it cool for a few minutes before serving.
3. Serve: Garnish the dip with additional grated Parmesan cheese or chopped fresh parsley if desired and serve with pita or tortilla chips, sliced baguette, or vegetable sticks.
Make-Ahead and Storage
Make-Ahead: The spinach crab dip can be made ahead of time and stored unbaked in the refrigerator for up to 2 days or frozen for up to 3 months. 30 minutes prior to serving bake it as per the recipe instructions.
How to Store: Once crab dip has completely cooled it can be stored in an air-tight container in the refrigerator for up to 3 days. It can also be frozen in a freezer safe, air-tight container for up to 3 months.
How to Reheat: Leftover spinach artichoke crap dip can be reheated in the oven at 350ºF for about 25 or until hot and bubbly. It can also be reheated in the microwave. Heat the dip on medium power in 30-second intervals, stirring between each interval, until it is heated through. Allow frozen dip to thaw overnight in the refrigerator before reheating.
Recipe Tips and Notes
- Crab meat should not smell “fishy”. If it does then it has likely gone bad and should not be used. Fresh crab will have a slightly sweet ocean smell.
- Soften the cream cheese to room temperature. This ensures smooth and even incorporation into the dip, preventing lumps.
- Control the moisture. Excess liquid can make the dip runny and watery. Make sure to drain the artichoke hearts well and squeeze out any excess water from the spinach. Also, don’t use a fresh mozzarella since it has a high moisture content.
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Crab Spinach Artichoke Dip
This recipe may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
- 1 Baking or Casserole Dish
- 1 Large Bowl
- 14 ounces artichoke hearts, drained and chopped
- 1 cup lump crab meat
- 1 cup frozen spinach, thawed and drained
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, shredded
- 1 cup cream cheese, softened
- 2 teasponns granulated garlic
- 1 teaspoon Worcestershire sauce
- salt and black pepper, to taste
- pita or tortilla chips, sliced baguette, or vegetables, for serving
- Preheat your oven to 375°F.
- In a large mixing bowl, combine the chopped artichoke hearts, lump crab meat, chopped spinach, mayonnaise, sour cream, mozzarella cheese, Parmesan cheese, cream cheese, minced garlic, Worcestershire sauce, salt, and black pepper. Mix until well combined.
- Grease a casserole or baking dish with olive oil.
- Spread the mixture evenly into the prepared baking dish.
- Bake in the preheated oven for about 25-30 minutes or until the dip is hot and bubbly, and the top is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
- Garnish with additional grated Parmesan cheese or chopped fresh parsley if desired.
- Serve pita or tortilla chips, sliced baguette, or vegetable sticks.