Crab Spinach Artichoke Dip (Print Version)
# Ingredients:
→ Vegetables
01 -
Chopped artichoke hearts into small chunks
02 -
Defrosted spinach with water squeezed out
03 -
Thin slices of green onions
→ Cheeses
04 -
Softened full-fat cream cheese
05 -
Freshly shredded mozzarella, keep a portion aside
06 -
Freshly grated Parmesan cheese
→ Proteins
07 -
Fresh crab meat, pick out any shell pieces
→ Condiments and Spices
08 -
Full-fat sour cream
09 -
Kewpie mayo or other mayonnaise of your choice
10 -
Salt and black pepper for seasoning
11 -
A pinch of garlic powder
12 -
Optional: A bit of red pepper flakes
# Instructions:
01 -
Get your oven hot at 350ºF. Lightly oil a casserole dish around 10x7 inches or 9x9 inches to keep things from sticking.
02 -
If spinach is still frozen, microwave it for about 30 seconds at a time until it softens. Use a towel or cheesecloth to squeeze out extra water.
03 -
Cut the artichoke hearts into smaller chunks and slice the green onions finely.
04 -
In a big bowl, stir together softened cream cheese, mayo, and sour cream until it's smooth. Toss in spinach, artichokes, green onions, garlic powder, some Parmesan, ¾ cup of mozzarella, crab meat, salt, and pepper. Break up spinach if it's clumped together. Mix gently.
05 -
Scoop the mixture evenly into the greased dish. Sprinkle the rest of the mozzarella over the top.
06 -
Bake for about 20 minutes, or until it starts looking a bit golden. Switch to the broiler for 2–5 minutes to get that cheese bubbly and browned. Keep an eye on it so it doesn't burn.
07 -
Serve warm with crackers, bread, or crispy crostini for dipping.
# Notes:
01 -
Let your cream cheese sit out until it's soft. It blends better with sour cream and mayo.
02 -
Double-check crab meat to make sure there’s no shell or cartilage left behind.
03 -
Choose fresh blocks of cheese to shred for better taste and melting.