Crab Spinach Artichoke Dip

5 from 4 votes

This Crab Spinach Artichoke Dip is packed with three types of cheese, artichoke hearts, spinach, and flaky crab meat. It's an unforgettable twist on a classic but just as creamy, decadent, and addicting. This golden-brown appetizer tastes delicious with crostini, baguettes, crackers, and more!

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 210

Author Jessica Kwon

Ingredients

1½ cup frozen spinach thawed and chopped
8 oz cream cheese room temperature
¼ cup sour cream
¼ cup mayonnaise Kewpie recommended
1 (14 oz) can artichoke hearts drained and chopped
1-2 green onion thinly sliced
8 oz lump crab meat (see notes)
1 cup shredded mozzarella cheese divided
½ cup grated Parmesan cheese
½ teaspoon garlic powder
¼ teaspoon red pepper flakes (optional)
Salt and pepper

US Customary - Metric

Instructions

Preheat oven to 350°F and grease a casserole dish. I used a 10.5" x 7.5" rectangular baking dish, but a 9x9" or any similarly sized dish will work.
Place spinach into center of cheesecloth, paper or thin cloth towel, or coffee filter. Wring out as much liquid as possible. Discard the liquid and set spinach aside.
In a large bowl, whisk together cream cheese, sour cream, and mayonnaise until well-combined.
Add spinach, artichoke hearts, green onion, crab, ¾ cup mozzarella cheese, Parmesan cheese, garlic powder, red pepper flakes (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Flake spinach first, then gently fold everything together. Season to taste.
Transfer to greased baking dish, using the back of a spoon to even it out. Sprinkle with remaining ¼ cup mozzarella cheese.
Bake for 20-25 minutes or until edges are lightly golden. Then broil for 2-5 minutes, making sure to keep an eye on it the whole time, until tops are golden brown. Let cool slightly and serve with chips, crackers, bread, or vegetables. Option to garnish with more green onion or red pepper flakes.

Notes

Crab meat: I use fresh, refrigerated lump crab meat from Costco. It's convenient and delicious, but feel free to use canned crab meat if you're looking for a more affordable option. Lump meat has the most flavor, but claw meat would work as well.
Mayonnaise: My recommendation is to use Kewpie mayo. Compared to regular mayo, this Japanese mayo is richer, more velvety, and slightly sweeter. You can find it in the international section of large grocery stores or at an Asian food market.
Substitutions:
- While I prefer lump crab meat, you can try a crab meat mix that includes some claw meat (or all claw meat) for a more budget-friendly option. Alternatively, replace some of the crab meat with shrimp or imitation crab.
- Feel free to use fresh spinach if you'd like. Large-leaf or baby spinach both work. Just make sure to sauté to wilt the leaves, squeeze the water out, then chop them into smaller pieces.
- Parmesan cheese and mozzarella can be substituted with other meltable cheese varieties like Gruyere, Gouda, fontina, Swiss cheese, or aged white cheddar.
- Make this Spinach Crab Dip vegetarian by replacing the Parmesan cheese with rennet-free Parmesan, and use chopped canned palms of hearts in place of the crab.

Nutrition