Creamy, cheesy, and brimming with sweet lump crab, tender spinach, and artichoke hearts, this Baked Crab, Spinach and Artichoke Dip is pure Southern comfort in party form.
Like my Caramelized Onion Dip, it's the ultimate make-ahead appetizer for holidays, game days, or any gathering where great food and good company come together.
A quick look at the recipe
- Ready in: 40 minutes
- Ingredients: 13 simple pantry ingredients
- Appetizer servings: 8
- Difficulty: Easy → "No-Fuss Favorite"
- Make-Ahead Friendly: Yes
Jump to:
- A quick look at the recipe
- Why you'll love this recipe
- Main ingredient notes and easy substitutions
- Recipe variations and twists
- How to make baked crab, spinach and artichoke dip
- Serving ideas
- Recipe FAQs
- Tips for perfect results every time
- More crave-worthy crab favorites to try next
- Join the conversation
- Recipe:
Why you'll love this recipe
- Crowd-pleaser: Like my Crab Mornay Dip, it’s the kind of creamy, golden-bubbly dip that disappears faster than you can say "pass the crackers."
- Effortless prep: And, like my Shrimp Scampi Dip, you just mix, bake, and serve; it's that simple.
- Versatile: It’s perfect for holidays or potlucks (and yes, it's always the first one folks head for).
- Make-ahead friendly: Just like my Hot Muffuletta Dip, you can assemble it a day in advance and bake it just before your guests arrive.
- Flavor perfection: The sweetness of crab, the tang of artichoke, and the earthiness of spinach come together in a glorious, cheesy, melty bite.
Main ingredient notes and easy substitutions
Let's talk ingredients: what you need, what you can swap, and how to make it work with what's in your pantry. Complete measurements are waiting down in the recipe card.
- Crab meat: I always use fresh, pasteurized blue crab, which can be found in the refrigerated seafood section. It comes in several grades: lump, backfin, special, claw, and cocktail claw; listed in order of cost, with lump being the most delicate (and priciest). Lump or backfin give the sweetest flavor and those big, meaty bites that make this dip so irresistible. If fresh crab isn't available, I'd suggest using chopped cooked shrimp instead of canned crab. Canned crab tends to be saltier and softer, and the flavor just can't compare.
- Spinach: Frozen works perfectly here, just thaw and squeeze it really well. Excess water is the enemy of creamy dips! If you prefer fresh, sauté it briefly until wilted, then drain and chop.
- Artichoke hearts: Use canned or jarred (in water or brine, not marinade). Chop into bite-sized pieces and pat dry to keep the dip from turning watery.
- Cheese: A combo of mozzarella and Parmesan gives you both melt and flavor.
- Base ingredients: Cream cheese, sour cream, and mayonnaise create that luscious texture.
- Seasonings: A touch of Dijon mustard and lemon juice brighten the flavor, while Old Bay and Creole seasoning bring a hint of spice that ties it all together.
Recipe variations and twists
- Spicy kick: Add a pinch of cayenne pepper or crushed red pepper flakes.
- Cheesy upgrade: Swap mozzarella for Fontina or Gruyère for a more sophisticated flavor or a holiday version.
- Lighter version: Substitute Greek yogurt for sour cream or mayo.
- Seafood swap: Use chopped cooked shrimp if lump crab is too pricey.
- Make-ahead magic: Assemble the dip up to 24 hours ahead, cover, and refrigerate. Bake right before serving.
How to make baked crab, spinach and artichoke dip
- Preheat the oven: Set it to 375°F and lightly grease a baking dish or cast-iron skillet.
- Mix the base: In a large bowl, beat softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
- Add flavor: Stir in 1½ cups mozzarella, all the Parmesan, Dijon mustard, lemon juice, Old Bay, Creole seasoning, and black pepper.
- Fold in the veggies and crab: Add chopped artichokes, squeezed-dry spinach, and crabmeat. Fold gently so the crab stays in nice, meaty chunks.
- Top and bake: Spread into your dish, sprinkle the remaining mozzarella on top, and bake for 20-25 minutes until bubbly.
- Broil to finish: Switch the oven to broil for 1-2 minutes to brown the top, but stay close! It goes from golden to burnt in seconds.
- Garnish and serve: Let it rest a few minutes, top with parsley, and serve warm with crackers, toasted baguette slices, or crisp veggies.
Serving ideas
- Pair it with toasted baguette rounds, buttery crackers, or crunchy tortilla chips.
- Add a relish tray with celery sticks, bell pepper strips, or carrot sticks for a lighter option.
- For a festive touch on a holiday appetizer table, serve it in a small cast-iron skillet right from the oven, along with my Cranberry Brie Bites, Bourbon Pecan Brie Bites, Fried Crab Claws, and Caprese Skewers.
- Pair with a glass of dry rosé, Sauvignon Blanc, or a signature cocktail like my Meyer Lemon French 75 for the holidays.
Recipe FAQs
Yes! Sauté it briefly until wilted, then squeeze out as much moisture as possible and chop.
Ugh! It usually means the spinach or artichokes weren't drained well enough. Give them a good squeeze before mixing.
Yes, but only after baking. Once cooled, wrap it tightly and freeze for up to 1-2 months. The texture may be just a bit softer when reheated (that's the cream cheese talking), but the flavor stays delicious. For best results, reheat in the oven until hot and bubbly.
If you somehow end up with leftovers, lucky you! Store them in an airtight container in the fridge for up to 3 days. Reheat gently in a 325°F oven or microwave, just until warm and melty again.
Absolutely, assemble and refrigerate overnight. Bake when ready to serve.
The easiest way is to wrap them in a clean dish towel and twist until no more liquid comes out. However, fair warning: it can get a little messy, and you'll have a towel to wash later. My favorite shortcut? Use a potato ricer! Simply load it up, press gently, and allow the liquid to drain out. It's quick, clean, and works like a charm.
Tips for perfect results every time
- Dry those greens: To keep your dip creamy (not watery), make sure your spinach and artichokes are completely drained. You can wrap them in a clean dish towel and wring out the liquid; it's a little messy but very effective. Or, if you have a potato ricer, that's my go-to trick. It presses out every drop of liquid with hardly any mess.
- Use room-temperature cream cheese: It blends smoothly and avoids lumps.
- Look for shells: Before adding the crab, gently spread it out on a plate and pick through it with your fingers to remove any bits of shell or cartilage; they're small, and it’s easier to feel them than spot them.
- Fold gently: Keep those big, luscious crab chunks intact for texture and flavor.
- Go for gold: Broil just until the top is bubbly and golden brown.
- Serve warm: This dip is best enjoyed straight from the oven, but it reheats like a dream.
More crave-worthy crab favorites to try next
"Good company, great conversation, and plenty of melted cheese, that's my kind of Southern comfort." G&P Wisdom
Join the conversation
If you try this Baked Crab, Spinach and Artichoke Dip, I'd love to hear what you think! Please leave a comment, rate the recipe, and let me know how you are serving it.
Recipe:
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Baked Crab, Spinach, and Artichoke Dip Recipe
Ingredients
- 8 ounces cream cheese, softened to room temperature
- ½ cup sour cream
- ½ cup mayonnaise
- 2 cups shredded mozzarella cheese 8 oz, divided
- ½ cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Creole seasoning
- ½ teaspoon black pepper
- 14 ounces can artichoke hearts, chopped and drained
- 10 ounces frozen spinach thawed and squeezed dry
- 8 ounces fresh pasteurized blue crab meat checked for shells, see notes
- optional, chopped fresh parsley for garnish
Instructions
- Preheat the oven: Set it to 375°F and lightly grease a 10×7-inch baking dish or cast-iron skillet.
- Mix the base: In a large bowl, beat softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
- Add flavor: Stir in 1½ cups mozzarella, all the Parmesan, Dijon mustard, lemon juice, Old Bay, Creole seasoning, and black pepper.
- Fold in the veggies and crab: Add chopped artichokes, squeezed-dry spinach, and crabmeat. Fold gently so the crab stays in nice, meaty chunks.
- Top and bake: Spread into your dish, sprinkle the remaining mozzarella on top, and bake for 20-25 minutes until bubbly.
- Broil to finish: Switch the oven to broil for 1-2 minutes to brown the top, but stay close! It goes from golden to burnt in seconds.
- Garnish and serve: Let it rest a few minutes, top with parsley, and serve warm with crackers, toasted baguette slices, or crisp veggies.
Notes
- To keep your dip creamy (not watery), make sure your spinach and artichokes are completely drained. You can wrap them in a clean dish towel and wring out the liquid; it's a little messy but very effective. Or, if you have a potato ricer, that's my go-to trick. It presses out every drop of liquid with hardly any mess.
- Use room-temperature cream cheese: It blends smoothly and avoids lumps.
- Before adding the crab, gently spread it out on a plate and pick through it with your fingers to remove any bits of shell or cartilage; they're small, and it’s easier to feel them than spot them.
- Fold gently: Keep those big, luscious crab chunks intact for texture and flavor.
- Go for gold: Broil just until the top is bubbly and golden brown.
- Serve warm: This dip is best enjoyed straight from the oven, but it reheats like a dream.
Nutrition
About Grits and Pinecones:
Grits and Pinecones features easy, flavorful Southern comfort food recipes that anyone can make. From timeless casseroles and classic seafood to sweet Southern treats, it's all about no-fuss, go-to meals made with simple ingredients; perfect for sharing with family and friends.
Mimi Rippee
This is a great recipe! I love the addition of crab!
http://www.chefmimiblog.com
Nancy
Can you prepare this in a crockpot to take to a party so the dip can stay warm?
Sharon Rigsby
Hi Nancy, I haven’t ever cooked this dip in a crock pot, but I don’t see any reason why you couldn’t. The only thing I would do is place a doubled-up paper towel between the top of the crockpot and the lid to catch any excess moisture and prevent it from dripping down into the dip. Good luck, and I hope you enjoy it!
All the best,
Sharon
Sharon Rigsby
I love taking this dip to parties; my classic spinach artichoke dip is always popular, but the addition of crab meat elevates it to an entirely new level. Everyone loves it.