Easy Baked Crab, Spinach, and Artichoke Dip Recipe

Introduction

This easy baked crab, spinach, and artichoke dip combines creamy cheeses with fresh crab meat and tender vegetables for a crowd-pleasing appetizer. It’s perfect for parties or a cozy night in, offering rich flavors and a golden, bubbly top that’s irresistible.

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
• Optional: chopped fresh parsley for garnish

Instructions

1. Step 1: Preheat the oven to 375°F and lightly grease a 10×7-inch baking dish or cast-iron skillet.
2. Step 2: In a large bowl, beat the softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
3. Step 3: Stir in 1½ cups of the mozzarella, Parmesan cheese, Dijon mustard, lemon juice, Old Bay seasoning, Creole seasoning, and black pepper until well combined.
4. Step 4: Fold in the chopped artichokes, squeezed-dry spinach, and crab meat gently to keep the crab chunks intact.
5. Step 5: Spread the mixture evenly into the prepared baking dish and sprinkle the remaining mozzarella cheese on top.
6. Step 6: Bake for 20-25 minutes until the dip is bubbly throughout.
7. Step 7: Switch the oven to broil and brown the top for 1-2 minutes, watching closely to prevent burning.
8. Step 8: Let the dip rest for a few minutes, garnish with chopped parsley if desired, and serve warm with crackers, toasted baguette slices, or fresh veggies.

Tips & Variations

• Make sure to drain the spinach and artichokes thoroughly to avoid a watery dip; squeezing in a clean towel or using a potato ricer works well.
• Use room-temperature cream cheese for a smooth, lump-free base.
• Carefully check the crab meat for any shell pieces by spreading it out and feeling through it before folding into the mixture.
• For extra flavor, add a pinch of cayenne pepper or a splash of hot sauce.
• Serve with a variety of dippers like pita chips or crudités for added texture.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through, or microwave in short intervals, stirring occasionally to maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip mixture a day in advance and keep it refrigerated. When ready to serve, bake and broil as directed for best results.

What if I can’t find fresh crab meat?

You can substitute canned crab meat or even cooked shrimp for a slightly different but still delicious seafood dip.

Easy Baked Crab, Spinach, and Artichoke Dip Recipe

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★★★★★

4.5 from 77 reviews

This Easy Baked Crab, Spinach, and Artichoke Dip is a creamy, cheesy appetizer that’s perfect for gatherings and parties. Combining tender blue crab meat with spinach, artichokes, and a blend of cheeses seasoned with Old Bay and Creole spices, it bakes to a bubbly, golden perfection that’s irresistible when served warm with crackers or toasted bread.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Base

• 8 ounces cream cheese, softened to room temperature
• ½ cup sour cream
• ½ cup mayonnaise

Cheeses and Seasonings

• 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

Vegetables and Crab

• 14 ounces canned artichoke hearts, chopped and drained
• 10 ounces frozen spinach, thawed and squeezed dry
• 8 ounces fresh pasteurized blue crab meat, checked for shells

Garnish (Optional)

• Chopped fresh parsley

Instructions

1. Preheat the oven: Set your oven to 375°F (190°C) and lightly grease a 10×7-inch baking dish or cast-iron skillet to prepare for baking the dip.
2. Mix the base: In a large bowl, beat the softened cream cheese, sour cream, and mayonnaise together until the mixture is smooth and creamy, ensuring a uniform base for your dip.
3. Add flavor: Stir in 1½ cups of shredded mozzarella, all of the grated Parmesan cheese, Dijon mustard, lemon juice, Old Bay seasoning, Creole seasoning, and black pepper until evenly combined to build rich and tangy flavors.
4. Fold in the veggies and crab: Gently fold in the chopped artichoke hearts, thoroughly squeezed-dry spinach, and carefully checked crab meat to keep the crab chunks intact for a delightful texture.
5. Top and bake: Spread the mixture evenly into the prepared baking dish, then sprinkle the remaining ½ cup of mozzarella cheese over the top. Bake in the preheated oven for 20 to 25 minutes, or until the dip is hot and bubbly.
6. Broil to finish: Switch your oven to the broil setting and broil the dip for 1 to 2 minutes to achieve a golden-brown and slightly crisp top. Watch closely to prevent burning as it can brown quickly.
7. Garnish and serve: Allow the dip to rest for a few minutes after baking. Garnish with chopped fresh parsley if desired and serve warm with crackers, toasted baguette slices, or crisp vegetables for dipping.

Notes

• Ensure spinach and artichokes are completely drained to avoid a watery dip by wringing them out in a clean dish towel or using a potato ricer.
• Use room-temperature cream cheese for a smooth blend without lumps.
• Carefully check the crab meat for any shell fragments or cartilage before folding it in to maintain a pleasant texture.
• Fold ingredients gently to keep large crab chunks intact.
• Broil briefly just until the top turns bubbly and golden brown.
• Best served warm right from the oven, but reheats well for later enjoyment.

Keywords: crab dip, spinach artichoke dip, baked dip, party appetizer, seafood dip, creamy dip