Baked Crab, Spinach, and Artichoke Dip Recipe

Creamy crab, spinach and artichoke dip in a white rectangle baking dish with a spoonful taken out.

5 from 1 vote

Baked Crab, Spinach, and Artichoke Dip Recipe

Golden, bubbly baked crab, spinach, and artichoke dip in a skillet, topped with melted cheese and parsley. This creamy, crowd-pleasing appetizer is packed with lump crab, tender spinach, and artichoke hearts, making it perfect for holidays, parties, or potlucks.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, Snack

Cuisine: American

Servings: appetizer servings

Calories: 340kcal

Author: Sharon Rigsby

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 10x7-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.

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