Crab Spinach Artichoke Dip
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Looking for an appetizer that’s guaranteed to impress and easy to whip up? This Spinach Artichoke Crab Dip takes the classic creamy, cheesy dip you love and kicks it up a notch with sweet, flavorful crab meat. Perfectly rich, simple to make, and ready in no time, it’s the star of any party spread!
This creamy dip pairs beautifully with crackers, pita bread, or toasted baguette slices, perfect for holiday parties or your next game day gathering.
During the holidays, I like to bring appetizers that stand out. This version of one of my all-time favorite dips features crab meat and spinach for a delicious twist. It’s flavorful, creamy, and guaranteed to be the star of the appetizer table. Plus, it couldn’t be any easier to throw together and cooks in just 20 minutes.
For more easy, approachable, and stunning appetizers, try my hot artichoke dip, bruschetta goat cheese dip, and this elegant green olive dip.
Why You’ll Love This Crab Spinach Artichoke Dip
- Cheesy: There’s nothing more satisfying than a super cheesy hot crab dip. Yum!
- Easy: With a handful of ingredients and four simple steps this is an easy appetizer to prepare.
- Seafood twist: This dip takes your classic spinach dip and adds great flavor with juicy lumps of crab meat.
Ingredients
A complete list of ingredients can be found in the recipe card below.
- Marinated artichoke hearts – See notes below.
- Mayonnaise – Use full-fat mayonnaise for the best flavor and texture; any type will work.
- Sour cream – Even more creaminess with sour cream, here too, use full fat.
- Parmesan cheese – Use freshly shredded parmesan cheese for the best flavor.
- Garlic – Freshly minced garlic is best, but jarred will also work.
- Black pepper – I like using freshly cracked black pepper.
- Crab meat – I used lump crab meat. See notes below.
- Spinach – I added frozen spinach, thawed and squeezed dry of excess water, but you can use fresh if you blanch it first.
Artichokes: Why marinated is best for this dip
- Marinated Artichoke Hearts: They are flavorful because they’re preserved in a blend of oil, vinegar, and seasonings like garlic and herbs. This extra punch of seasoning enhances the overall taste of the dip, adding a subtle zesty note that complements the creamy base.
- Canned Artichokes: These are typically stored in water or brine and lack the depth of flavor that marinated versions offer. They’re great in a pinch but may need extra seasoning to match the flavor profile of marinated ones.
- Frozen Artichokes: While they’re a good option for fresh taste, frozen artichokes can have a more delicate flavor and require defrosting and draining to avoid excess water in the dip.
Crab Meat: Tips for Selecting the Best Option
The type of crab meat you choose can significantly impact the flavor and texture of your dip. Here’s a quick breakdown of the most common options:
- Fresh Lump Crab Meat:
This is the best choice for flavor and texture. Lump crab meat comes from the body of the crab and has a sweet, delicate flavor with large, juicy pieces that hold up well in the dip. - Canned Crab Meat:
A budget-friendly and convenient option. While not as sweet as fresh crab, it still works well in this dip. Drain it thoroughly and pick through for any shells before using. - Imitation Crab Meat:
This is a processed product made from fish, and while it’s not a true substitute for real crab, it can work in a pinch. Keep in mind it has a different flavor and a slightly rubbery texture compared to real crab.
Step-by-Step Instructions
Step 1:Preheat the oven and prepare the artichokes
Heat your oven to 350°F. You can either roughly chop the artichokes with a knife or in a food processor.
Step 2: Combine the ingredients
In a mixing bowl, stir together the artichoke hearts, mayonnaise, sour cream, Parmesan cheese, garlic, black pepper, crab meat, and spinach until fully combined.
Step 3: Prepare the dish
Lightly spray a small baking dish with cooking spray or coat with olive oil. Spread the dip mixture evenly into the dish.
Step 4: Bake to bubbly perfection
Place the dish in the oven and bake for 20-25 minutes or until the dip is hot and bubbly with a light golden brown top.
Step 5: Serve immediately
For best results, serve this delicious dip right away. Garnish with parsley, if desired, and serve warm with your favorite dippers, like crackers, toasted baguette slices, or pita bread.
FAQs
I suggest you use fresh lump crab meat. I found the best deal at Sam’s Club recently. I don’t like using imitation crab because the texture is slightly different.
What to serve with this spinach artichoke crab dip
Serve the dip with vegetables, potato chips, tortilla chips, crackers, or bread. Some of my favorite appetizers to serve with the dip:
Recipe Variations
- Crab substitutions: While fresh crab is best, canned or imitation crab can work in a pinch.
- Extra cheesy twist: Add shredded mozzarella or Gruyère for a gooier texture.
- Lower fat: Use full-fat Greek yogurt instead of sour cream for a slightly lower-fat dip.
- Sprinkle with green onion: Top this cheesy crab dip with chopped green onions for a touch of color and more flavor
- Add a touch of spice: Sprinkle the dip with cayenne pepper or red pepper flakes.
- Bread bowl – Serve the dip in a hollowed-out sourdough bread bowl to wow your guests.
- Stuffed Mushrooms – Add the dip to mushroom caps for a fun twist.
More dip ideas
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Spinach Artichoke Crab Dip
Ingredients
- 1 cup Marinated Artichoke Hearts chopped
- 1 cup Mayonnaise
- ½ cup Sour Cream
- 5 ounces Parmesan cheese
- 1 clove Garlic minced
- ¾ teaspoon Freshly Cracked Black Pepper
- 1 cup Lump Crab Meat drained and picked through for shells
- 1 cup Frozen Spinach thawed and squeezed dry
Instructions
- Heat your oven to 350°F. Rough chop the artichoke hearts.
- In a mixing bowl, stir together the artichoke hearts, mayonnaise, sour cream, Parmesan cheese, garlic, black pepper, crab meat, and spinach until fully combined.1 cup Marinated Artichoke Hearts, 1 cup Mayonnaise, ½ cup Sour Cream, 5 ounces Parmesan cheese, 1 clove Garlic, ¾ teaspoon Freshly Cracked Black Pepper, 1 cup Lump Crab Meat, 1 cup Frozen Spinach
- Lightly spray a small baking dish with cooking spray. Spread the dip mixture evenly into the dish.
- Place the dish in the oven and bake for 20-25 minutes, or until the dip is hot and bubbly with a lightly golden top.
- Garnish with parsley, if desired, and serve warm with your favorite dippers, like crackers, toasted baguette slices, or pita bread.
Notes
- Spinach prep: If using frozen spinach, squeeze out excess moisture to avoid a watery dip. Make sure to pick up chopped spinach and not whole leaf spinach.
- Drain the artichokes: Make sure to drain the liquid from the artichokes. You can use canned or jarred.
- Break up the crab meat: Use a fork to break up the crab meat into smaller pieces so it blends well with the other ingredients.
- Make ahead: You can easily prepare this dip in advance! Simply cover it with plastic wrap or store it in an airtight container, and it will keep in the fridge for up to 2 days. While it’s perfectly fine to enjoy it cold or at room temperature, for the ultimate cheesy, gooey experience, I highly recommend reheating it before serving!
- Freezer: I don’t recommend freezing this dip.
