Hot Crab Spinach Dip

crab spinach artichoke dip topped with more crab served with crackers

Calling all seafood lovers! This hot crab spinach dip is the perfect creamy appetizer for your crowd! It's filled with juicy fresh crab meat, three kinds of cheese and warmed to toasty perfection. Enjoy this crab dip with toasted artisan bread, crackers, or baguette.

Course Appetizer

Cuisine Pacific Coast, Seafood

Keyword hot crab dip

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 59kcal

Equipment

1 oven safe bowl

Ingredients

4 oz cream cheese softened
⅓ cup sour cream full-fat
2 tablespoon 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 teaspoon 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 ¾ of the way.
Bake until warmed through, about 20 minutes.
Serve warm with crackers or toasted artisan bread.

Notes

Cheese: other cheeses to use are mozzarella, manchego, or asiago. Go for sharp cheeses to replace gruyere and parmesan.

Spinach: Frozen spinach or canned spinach are good options to substitute for cooked spinach. With both of these options, you'll want to squeeze out excess water prior to adding to the dip. Allow the frozen spinach time to thaw.

Storage:

Can be prepped the day before an event and warmed when ready to serve.

Once cooked, cover very well and store in the fridge for up to 2 days.

Tips for crab:

Purchase pre-cracked meat to save time.

Always go through it to check for shells.

Be gentle when adding it and spinach to avoid breaking them up too much.

Nutrition