This Crab Spinach Artichoke Dip is a twist on a classic that will effortlessly elevate your appetizer game. It showcases marinated artichoke hearts, spinach, three types of cheese, and lump crab meat. Perfectly paired with crostini, crackers, or warm bread, it’s the ideal starter for any gathering.
Why you’ll love this recipe
- Quick & easy: This dish is ready in about 30 minutes! It’s incredibly straightforward to make, meaning it’s perfect for both beginners and pros.
- Texture heaven: The creamy base, tender vegetables, and luscious crab meat create a mouthwatering texture in every scoop.
- Perfect for entertaining: Crab spinach artichoke dip is ideal for potlucks, gatherings, and holiday feasts. Kids and adults love it, so it’s always one of the first appetizers to go.
Crowd-pleasing crab spinach artichoke dip
One of the most well-known and loved dips is spinach artichoke, but have you ever tried crab spinach artichoke dip? It provides all the same cheesy, indulgent elements as the original but with the added flaky sweetness of crab meat.
It has a creamy, rich texture that’s contrasted beautifully with a crunchy panko topping. The sweetness of the crab meat perfectly complements the tangy artichokes and earthy spinach, all melded together with the richness of mozzarella, Parmesan, and cream cheese.
With a 10-minute prep time and a 5-minute broil time, it’s the perfect dish to make when you need a quick and easy appetizer. Serve it with your favorite crusty bread, crackers, or pita chips!
Ingredients & substitutions
- Unsalted butter: Make sure to use unsalted butter for better control over the sodium content. You can also substitute butter with margarine or olive oil if you prefer.
- Garlic powder: Provides a robust savory flavor. Feel free to use fresh minced garlic if you want a sharper taste in the dip.
- All-purpose flour: Thickens the dip. Gluten-free flour can be used as an alternative.
- Half and half: Creates a rich and creamy texture. You can swap it with whole milk or a dairy-free alternative for a lighter crab spinach artichoke dip.
- Cream cheese: Use full-fat cream cheese for the best results. Or, you can try Greek yogurt or sour cream for a tangy twist.
- Worcestershire sauce: Adds savory depth of flavor. Soy sauce or liquid aminos make suitable substitutes if necessary.
- Dijon mustard: Gives a tangy kick that balances the rich ingredients. If you don’t have Dijon available, the next best substitute is mustard powder.
- Parmesan: Offers nutty, umami notes. Asiago or Pecorino Romano are also good options.
- Mozzarella: Melts into the dip beautifully, creating the characteristic melty gooeyness this dip is known for. For the best texture, grate a block of mozzarella yourself rather than buying pre-shredded cheese.
- Baby spinach: I recommend fresh spinach for this recipe. If you only have frozen, Let it thaw completely, and squeeze out as much moisture as possible before chopping it.
- Artichokes: Provide a mildly nutty flavor and creamy texture throughout the dip. I prefer the flavor of marinated artichokes but canned or frozen ones will work in a pinch.
- Crab meat: I suggest fresh lump crab meat, but canned lump crab meat, a crab meat mix that includes some claw meat, or imitation crab will all work too.
- Panko: Provides a crunchy topping to contrast the creamy dip. Crushed crackers or chips can be used as well.
- Chives: Add a sharp flavor and more color on top. Green onions or parsley also work.
How to make crab spinach artichoke dip
- Create the base: Start by melting the butter in a large cast-iron skillet. Add the garlic powder and flour, making sure to stir the mixture to avoid lumps.
- Add the cream & cheese: Pour the half and half in gradually, stirring continuously until it reaches a smooth, thick consistency. Stir in the cream cheese, Worcestershire sauce, and Dijon until everything is fully integrated.
- Wilt the spinach: Gradually add the baby spinach leaves, allowing each batch to wilt before adding another handful. Make sure the leaves are fully coated.
- Crab & artichoke: Gently mix in the crab meat and artichoke hearts, keeping the crab lumps and artichoke hearts intact for more texture throughout the dip.
- Add the rest of the cheese: Remove the skillet from the heat, then blend in the Parmesan and mozzarella until they are fully combined.
- Broil the dip: You can transfer the dip to a baking dish, but if you’ve used a cast-iron skillet you can just leave it as-is. Sprinkle panko evenly over the top, then broil the dip until it’s golden and bubbly on top.
- Finishing touches: Sprinkle chives over the top of your broiled crab spinach artichoke dip for a fresh finish and serve it warm with crostini, crackers, or warm bread.
Serving suggestions
For the perfect appetizer, serve your crab spinach artichoke dip with some of these sides:
- Crostini
- Homemade keto crackers
- Warm bread
- Veggies like snap peas, cucumbers, and carrots
- Pita chips or warm Greek pita
- Bagels
Frequently asked questions
The recipe is not gluten-free as written. To make a gluten-free version, use a 1:1 gluten-free flour blend and gluten-free panko.
While fresh crab meat is the best, you can use canned lump crab meat as a convenient and budget-friendly substitute.
Storage & reheating
If you have leftover crab spinach artichoke dip here’s what to do:
- Fridge: Store the dip in an airtight container for up to 3-4 days.
- Freezer: Crab spinach artichoke dip can be frozen after baking it for 1-2 months. Cover the dish in plastic wrap and foil, or store it in a freezer-safe bag or container.
- Reheating: Unwrap and bake it at 350F for about 20-25 minutes until hot and bubbly again. If you’re cooking it from frozen, you may need to add a few more minutes.
Variations
- Lobster: Swap crab with cooked lobster for a luxurious twist.
- Cheese: Mix in different cheeses like Gruyere, Gouda, fontina, or provolone.
- Spicy: Add red pepper flakes or diced jalapeños for a kick of heat.
- Vegetarian: Omit the crab and use hearts of palm for a vegetarian-friendly option.
Top tips
- Use fresh crab: For the best flavor, opt for fresh lump crab meat.
- Don’t overmix: Gently fold in crab and artichokes to maintain the dip’s texture.
- Quality cheese: Use freshly grated block cheese for better melting.
- Watch the dip: Keep an eye during broiling to prevent burning as it can happen quickly.
Looking for more dip recipes?
If you enjoyed this crab spinach artichoke dip recipe, check out these other delicious options:
If you give this Crab Spinach Artichoke Dip a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them to my page!
Best Ever Crab Spinach Artichoke Dip
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup half and half
- 4 ounces cream cheese
- 2 teaspoons Worcestershire sauce
- 2 teaspoons dijon mustard
- 1 cup parmesan cheese, freshly grated
- 1 cup mozzarella, freshly shredded
- 10 ounce baby spinach, fresh
- 6 ounce jar marinated artichokes, drained
- 1 pound lump crab meat
- 1 tablespoon chives, finely chopped for topping
Instructions
- In a cast iron skillet, melt the butter over medium heat. Once fully melted, turn the heat down low and whisk in the flour. Add the half and half ¼ cup at a time until the mixture is smooth and thick.
- Turn the heat up to medium-low, add in the cream cheese, Worcestershire sauce, and dijon mustard. Stir until the cream cheese is fully melted.
- Add a few handfuls of spinach at a time and stir until first batch wilts. As the spinach wilts, add a little more in the pan at a time. Mix the spinach until its’s evenly coated.
- Turn heat to low and stir in the artichoke and crab meat. Carefully stir until the crab and artichokes are covered. Try not to break up the lumps of crab meat or the artichokes.
- Turn the flame off and stir in the parmesan and mozzarella cheeses.
- Transfer the crab and spinach dip to a baking dish or leave it in the cast iron skillet. Place under the broiler for 5-6 minutes, or just until the cheese is slightly browned on top.
- Top with chives. Let the dip cool just slightly and serve with crostini, crackers, or warm bread. Enjoy!
Mary
This looks so delicious. I don’t believe I have ever cooked with crab meat, is fresh lump crab meat bought packaged at the store? Is there a brand you prefer?