Easy Baked Crab, Spinach, and Artichoke Dip Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
