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Crab Spinach Artichoke Dip

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This easy and delicious Crab Spinach Artichoke Dip recipe is perfect for parties, potlucks, or game day! It's made with spinach, artichoke hearts, lump crab meat, and 3 kinds of cheeses then it's baked to golden perfection. This crowd-pleasing dip will be gone in minutes!
Servings: 12 servings
Total Time: 30 minutes
baked crab spinach artichoke dip in a skillet served with of crostini and crackers.

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.

baked crab spinach artichoke dip in a skillet served with of crostini and crackers.

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.
ingredients for crab spinach artichoke dip.

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.
This post may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.

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.

baked crab spinach artichoke dip in a skillet served with of crostini and crackers.

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.
baked crab spinach artichoke dip in a skillet served with of crostini and crackers.

More Appetizers to Try


Looking for more inspired appetizer recipes? Try these other favorites:

  • Goat Cheese and Caramelized Onion Tartlets – Combining sweet caramelized onions, tangy goat cheese, and buttery puff pastry for the perfect holiday appetizer.
  • Charcuterie Skewers – The perfect on the grab and go appetizer for parties, picnics, a light lunch, or as a snack. These elegant hors d’oeuvre are simple to assemble and bursting with flavor.
  • Stuffed Mushrooms with Chorizo – Combining the earthy richness of mushrooms with the bold, spiced essence of chorizo. These are the perfect bite sized appetizer for any occasion.

Let’s Connect! If you make this recipe or any other recipe on Casual Epicure, please don’t forget to rate the recipe and leave a comment below. It helps others who are considering making our recipes and we love hearing about your cooking experiences. And if you snapped some shots, share them on Instagram, and be sure to tag @casual.epicure so we can feature them in our stories.

baked crab spinach artichoke dip in a skillet served with of crostini and crackers.

Crab Spinach Artichoke Dip

Posted by Melissa
This easy and delicious Crab Spinach Artichoke Dip recipe is perfect for parties, potlucks, or game day! It's made with spinach, artichoke hearts, lump crab meat, and 3 kinds of cheeses then it's baked to golden perfection. This crowd-pleasing dip will be gone in minutes!
5 from 1 vote

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.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 12 servings
Calories 345 kcal

Equipment

  • 1 Baking or Casserole Dish
  • 1 Large Bowl

Ingredients  

  • 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

Instructions 

  • 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.

Notes

1. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value will vary based on the type and amounts of ingredients used. It does not include the nutrition for any substitutions or additions.
2. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos.

Nutrition

Serving: 1 servingCalories: 345 kcalCarbohydrates: 5 gProtein: 10 gFat: 32 gSaturated Fat: 11 gPolyunsaturated Fat: 9 gMonounsaturated Fat: 7 gTrans Fat: 0.03 gCholesterol: 57 mgSodium: 635 mgPotassium: 147 mgFiber: 1 gSugar: 2 gVitamin A: 2373 IUVitamin C: 9 mgCalcium: 215 mgIron: 1 mg
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