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This rich Crab Spinach Artichoke Dip takes your standard party starter to new heights by mixing in sweet, tender crab meat. The smooth, cheesy mixture gets a boost from a trio of cheeses, soft artichoke hearts, spinach, and top-quality crab for an incredibly rich appetizer that'll vanish from your table in no time.
I whipped up this dip for an unexpected sports viewing party when I needed to wow my guests without cooking all day. What began as a quick trial became the number one item friends ask for whenever they come over.
Ingredients
- Lump crab meat: Gives a sweet gentle taste and notable texture—grab fresh from the fridge section at Costco for top results or go with canned to save money
- Frozen chopped spinach: Brings nutrition and green pop—just make sure you wring out all the water to keep your dip from getting soggy
- Artichoke hearts: Add a light earthy taste and soft texture—pick canned or frozen but stay away from the oil-soaked kinds
- Cream cheese: Forms the smooth foundation—let it sit out to soften and stick with the full-fat type for best taste
- Sour cream: Gives a nice zip and cuts the heaviness—go for full-fat for maximum smoothness
- Kewpie mayonnaise: Boosts the taste with its smooth feel and light sweetness—look for it in the world foods aisle
- Green onions: Give a bright punchy taste that balances the richness of the cheeses
- Parmesan cheese: Packs a strong savory punch—always pick the kind from the dairy case, not the powdery stuff in the green container
- Mozzarella cheese: Makes those amazing gooey strings when you scoop it hot
- Garlic powder: Spreads a nice flavor throughout without being too strong
- Red pepper flakes: Bring a slight kick that makes all other flavors pop—skip them if you can't handle spice
Simple Cooking Steps
- Get Everything Ready:
- Turn your oven on to 350°F and coat a baking dish about 10.5x7.5 inches with butter or cooking spray. Fully defrost the frozen spinach then put it in a clean towel and squeeze out every bit of water. I keep this spinach juice for my morning smoothies.
- Fix Your Add-ins:
- Cut artichoke hearts into small chunks so they spread well through the dip. Slice green onions thinly to add bursts of freshness in each bite. Look through crab meat carefully to remove any missed shell bits.
- Mix The Base:
- In a big bowl stir together softened cream cheese, sour cream and mayo until smooth and lump-free. This mixture creates the velvety texture that makes everyone come back for more.
- Throw Everything Together:
- Put the chopped artichokes, drained spinach, sliced green onions, garlic powder, red pepper flakes, Parmesan, 3/4 cup of mozzarella, crab chunks, salt and pepper into the creamy mix. Stir gently so you don't break up the crab pieces—those big chunks are what makes it special.
- Cook It Up:
- Spoon everything into your greased dish, spread it flat and sprinkle the leftover mozzarella on top. Bake for 20 to 25 minutes until the edges turn golden, then switch to broil for 2 to 5 minutes, watching like a hawk until the top gets bubbly and toasty brown.
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What I love most about this dip is how the crab's sweetness boosts the classic taste without taking over. At my last Christmas party, even my brother-in-law who hates seafood went back for more helpings, saying he never thought crab in a dip could taste so good.
Prep Ahead Tricks
This crab spinach artichoke mix is a lifesaver for busy hosts. You can get the whole thing ready up to a day before and keep it covered in your fridge. Just let it sit out for about 30 minutes before putting it in the oven so it cooks evenly. If you need to plan way ahead, you can freeze the uncooked dip for up to three months—just make sure to thaw it completely in the fridge overnight before you bake it.
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Best Dippers
This fancy dip needs the right scoopers to enjoy it properly. Crispy bread slices stand up well to the chunky texture. Thick wavy potato chips offer a salty crunch that works well with the creamy mix. For something lighter, try fresh cut veggies like bell peppers, cucumber rounds and small tomatoes. My top choice is warm pita wedges brushed with olive oil and a sprinkle of sea salt.
Fixing Common Problems
If your dip turns out runny after baking, you probably didn't squeeze enough water from the spinach. Next time, wring it harder or pat the crab dry with paper towels before mixing it in. To make it thicker, add another ounce of cream cheese or use less sour cream. If the cheese on top browns too fast but the middle isn't hot yet, loosely cover it with foil for part of the cooking time.
Frequently Asked Questions
- → Which crab meat is best to use?
Lump crab is the go-to for sweet, delicate chunks, but budget-friendly canned or claw meat works too.
- → Can I swap frozen spinach for fresh?
Of course! Use fresh spinach; chop it up, cook it down, and squeeze out the liquid for a perfect texture.
- → What cheese swaps work here?
Go for Gruyere, aged cheddar, Gouda, or fontina instead of mozzarella and Parmesan if you'd like a twist.
- → How do I prep this ahead?
Put it all together, cover tightly, pop it in the fridge, and bake fresh when you're ready to serve.
- → What can I serve with it?
Try sliced baguettes, crackers, crostini, or crunchy veggies like celery and carrots for dipping.