This hot crab spinach artichoke dip is the perfect creamy appetizer for a crowd that’s filled with juicy fresh crab meat, three kinds of cheeses, and warmed to toasty perfection. Enjoy with toasted artisan bread, crackers, or baguette.
I don’t know about you, but for me there’s nothing that I can eat faster at a gathering than a seafood appetizer.
Whether it’s this dip, crab rangoons, or this creamy crab pizza they are gone before they have a chance to cool down!
Maybe it’s just the seafood, or maybe it’s the creamy, cheesy element they all have.
Either way, I can never turn down the chance to eat a creamy seafood dish, let alone when it’s a crab spinach dip!
YOU WILL ABSOLUTELY LOVE THIS DIP
Great seafood appetizer – Dips are the secret sauce to a good party appetizer. It’s what keeps your guests near the table, craving their next bite! You’ll definitely win big with this seafood dip, filled with our favorite crustacean!
Creamy and cheesy dip – whenever there’s cheese, I’m there! This creamy, cheesy crab and spinach dip is dreamy with the addition of sharp white cheddar, Gruyère, and parmesan cheese. These 3 kinds of cheese are powerhouses when it comes to adding the cheesy element in a dip, but most importantly, the flavor. They go hand-in-hand with seafood and don’t take all the spotlight.
Spinach and artichoke – We all know and love this classic party dip! Creamy, slightly garlicky, and the addition of spinach and artichokes add subsistence and health! The addition of seafood to the mix takes it to a whole new level. Now, it’s really going to be a party favorite!
WHAT TYPE OF CRAB TO USE
I’m using Dungeness crab since that’s our go-to species on the Pacific coast. If you have access to it, I highly recommend going for fresh Dungeness!
Other species are also an option! Look into rock, king, blue or whatever species is local to you.
If you’re on a budget, look into canned crab meat as an alternative, yet still delicious. The canned process starts with fresh caught seafood captured at the height of quality!
RECIPE INGREDIENTS
- Cream cheese. Make sure you soften it. As an easy alternative to brick cream cheese, you can use whipped.
- Sour cream. To make this dip creamy and smooth!
- Mayo. Use any mayo you prefer.
- Gruyère. Look at the substitute options below if you prefer another cheese.
- White cheddar. Substitutes provided below if you need them.
- Parmesan. Freshly shredded, or use pre-shredded. I prefer not to use grated.
- Crab. Pick your favorite, then pick through the meat for shells before using it!
- Cooked spinach. You have various options like frozen spinach, or even canned if you prefer.
- Artichoke hearts. Jarred, canned, or frozen!
- Spices. They transform this recipe and truly make it stand out! Full list is in the recipe card.
EQUIPMENT NEEDED
Mixing bowl.
Measuring cups.
Crackers or baguette to serve.
SUBSTITUTIONS
Crab meat – use canned, leg meat, claw meat, or a species that is local to you. If you choose to go with a whole, sections, or legs to break down yourself, then utilize this cracking crab guide!
Other seafood – you can make this dip with shrimp, scallops, or clams! Cook the seafood first, then refer to the recipe for the rest.
Cheese – use sharp cheddar instead of white cheddar. Another substitute is using another strong cheese in place of gruyere. My favorites are asiago, swiss, or manchego.
Spinach – use frozen or canned spinach instead of fresh for a speedy appetizer! You’ll need to drain access water prior to adding to the dip.
HOW TO MAKE THIS RECIPE
- Pick through the meat for shells, then set aside.
- Preheat the oven to 375°F. Move a rack to the center of the oven.
- In a medium mixing bowl or in a stand mixer, mix the cream cheese, sour cream, mayonnaise, white cheddar, gruyere, parmesan, garlic, cayenne, salt and pepper until combined well.
- Gently stir in the artichokes, then fold in the spinach and crab meat. Don’t over mix the spinach.
- Taste a little bit to see if it needs more salt to your taste.
- Transfer the dip mixture to an oven-safe serving bowl that isn’t too big. Go for filling the bowl at least 3/4 of the way.
- Bake until warmed through, about 20 minutes.
- Serve warm with crackers or toasted artisan bread.
SERVING TIPS
I absolutely love fresh crusty baguette alongside this dip, but other options are just as good!
Crackers are an easy alternative. Corn tortilla chips are a good compliment and a party favorite. Or go with pita bread that’s cut into triangles for easy dipping.
For a low-carb option go for cucumber slices!
I have honestly used all options given, and they all work great with this hot dip!
TOP TIPS
- Don’t overmix the artichokes and spinach once they’re added to the dip.
- Use crab that you know and trust. We use our own fresh caught Dungeness, but go to a source or fish market you know or trust.
- Always pick through the meat for shells. No one wants to bite into a hard shell with this creamy cheesy deliciousness!
- Shred your own cheese if you can!
FAQ
You sure can! We’ve had it both ways, and though I prefer a warm, creamy, cheesy dip, the cold version still provided great flavor. When seafood and cheese are in the mixture, like in this recipe, I do prefer to heat it thoroughly.
To serve, pair it with just about any cracker that’s not too strong in flavor. Great options are party crackers, ritz, or anything that’s similar to saltines, even plain rice crackers. Or go the bread route. For bread, I recommend a crusty artisan bread or baguette.
To serve alongside this dip, great options are charcuterie, you can even include smoked salmon or other seafood.
For another dip, try this Clam dip, with a chipotle kick!
Cheese bread compliments this well and doesn’t take too much of the spotlight, though it’s delicious!
If it comes out more watery than expected, then chances are the spinach or artichoke hearts didn’t get drained and squeezed well. To avoid, use colander and squeeze as much of the juice out of the spinach as you can. Though I like to leave a little to avoid the spinach from becoming too dry, I feel that it provides a weird flavor.
To fix your watery dip, add more shredded cheese to balance it. You can choose either white cheddar or gruyere to do so.
Another option is to add more cream cheese, in doing so you may loose some of the flavor of the spices, so taste the dip and add more as needed. I recommend keeping the same amount of garlic, since that’s a key flavor element.
STORAGE TIPS
How long does crab dip last in the fridge?
Store this dip in the fridge for up to 2 days. Make sure you store it in an airtight container to provide the best longevity.
How to reheat
To reheat, follow the baking directions that I provide to make the dip. As a quick alternative, heat in the microwave until it’s warmed through and hot.
Can you freeze this dip?
Yes! To freeze, transfer to an airtight container and store in the freezer. Reheat in the oven when ready to serve. You’ll need to double the bake time if it’s frozen. Instead of 20-25 minutes, it may take 30-45 minutes, depending on how much you have.
RELATED RECIPES
Another creamy, cheesy appetizer is this phenomenal Rangoons recipe! It’s always such a party favorite.
I can’t go very long without whipping up this delicious Crab pizza. It’s creamy, and fresh, not to mention filled with our favorite crustacean!
I love pairing dips with homemade bread, so if bread making is your thing (they’re sooooo good!), then this Rosemary Parmesan Bread to pair with this dip is going to be your jam!
I LOVE HEARING FROM YOU! When you make this dish, please RATE using the ⭐️stars in the recipe card, and COMMENT at the end of the page how you enjoyed this dish. I love to connect with you in the comments section.
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Hot Crab Spinach Artichoke Dip
Equipment
- 1 oven safe bowl
Ingredients
- 4 oz cream cheese softened
- ⅓ cup sour cream full-fat
- 2 tbsp mayonnaise
- ½ cup shredded white cheddar
- ½ cup shredded gruyere cheese
- ¼ cup shredded parmesan cheese
- 2 cloves garlic large, use 3 small cloves
- ½ cup artichoke hearts canned or frozen, roughly chopped
- ¼ cup cooked spinach
- ¾ cup crab meat
- ¼ tsp salt and pepper or to taste
Instructions
- Pick through the crab meat for shells, then set aside.
- Preheat the oven to 375°F. Move a rack to the center of the oven.
- In a medium mixing bowl or in a stand mixer, mix the cream cheese, sour cream, mayonnaise, white cheddar, gruyere, parmesan, cayenne, salt and pepper until combined well.
- Gently stir in the artichokes, then fold in the spinach and crab meat. Don't over mix the spinach.
- Taste a little bit to see if it needs more salt to your taste.
- Transfer the dip mixture to an oven-safe serving bowl that isn't too big. Go for filling the bowl at least 3/4 of the way.
- Bake until warmed through, about 20 minutes.
- Serve warm with crackers or toasted artisan bread.
Notes
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