Cheesy Crab Spinach Artichoke Dip
Jumbo crab meat takes spinach artichoke dip to new heights with succulent seafood flavor for an appetizer that’s a sure crowd pleaser.
Why We Love This Recipe!
This creamy spinach artichoke dip incorporates a whole pound of flaky, tender crab meat adding protein and texture to this classic dip. The entire recipe is ready in under an hour and makes a large amount, ideal for parties and potlucks.
Learn About Our Crab!
Here at Sizzlefish, our Maryland Blue crab is known for its authentic sweet flavor and exquisite texture. Our crab is sourced from the Chesapeake Bay and hand-picked by locals of Maryland. Our NEW jumbo lump crab meat is pre-cooked so all that is required is to simply thaw and it's ready for recipes! Thaw your crab meat in the refrigerator for 6 hours.
Why Use These Cheeses?
This crab spinach artichoke dip combines three different types of cheese for the ultimate flavor experience. Cream cheese adds silky texture and provides the base to the dip along with mayonnaise. Parmesan cheese adds nutty, salty flavor while a topping of mozzarella adds chewiness and signature cheese pull with every bite.
How The Spinach & Artichoke Works In This Recipe!
Spinach takes a back seat in this recipe letting the crab stand out while adding color and texture with signature spinach flavor. Artichokes add a tangy, briny flavor. Herbs like thyme, garlic and a hint of nutmeg provide a comforting flavor and aroma. Other herbs like smoked paprika, dried basil and chives can also be added.
1 tbsp Olive Oil
1/2 cup chopped Yellow Onion
8 oz. frozen chopped Spinach
2 tsp minced Garlic
1 (8 oz.) block of Cream Cheese, softened
1 cup Mayonnaise
1/2 cup shredded Parmesan Cheese
1 lb. Sizzlefish lump crab meat, thawed
1 (14 oz) can Artichoke Hearts, drained and chopped
1 tsp dried Thyme
1/2 tsp Black Pepper
1/4 tsp Nutmeg
1 cup Mozzarella Cheese
Preheat oven to 400ºF. Heat olive oil over medium heat in a 10-inch cast iron skillet.
Add onions and sauté for 5 minutes, until softened. Add spinach and cook 5 minutes longer stirring occasionally. Drain any water in skillet and return to stove. Add garlic and cook 1 minute longer.
Remove from heat and stir in softened cream cheese, mayonnaise, Parmesan cheese, crab meat, artichoke hearts thyme, pepper and nutmeg. Top with mozzarella cheese and bake for 20-25 minutes until hubby and golden brown.
Serve dip hot with sliced toasted baguette, chips or crackers.
To avoid watery dip, drain liquid from crab meat and artichoke hearts before adding to dip.
Serve dip with toasted sliced baguette, crackers, pita, tortilla chips or sliced veggies for plenty of dipping options.
A cast iron skillet makes for easy cleanup because the vegetables can sauté in the skillet, and it can be transferred to the oven.
Softening the cream cheese prior to mixing will make it easy to incorporate for a more cohesive flavor and texture.
- Serving Size
- 1 Cup
- per serving
- 11.4 grams
- 19.1 grams
- 10 grams