This cheesy crab dip is a spin on hot spinch dip and artichoke dip with lots of tender, sweet crab meat thrown in – what’s not to love? This has quickly become one of my favorite dips to bring to events and parties and gets devoured in minutes!
WHAT’S NEW?
We had a bit of a summer cooldown here in Michigan. After the longest run I’ve had in a long, long time (it felt so good!), we beached yesterday. However I was in a hoodie and my legs were wrapped in a towel. We transferred our afternoon family time to the pool where the wind factor was removed and with it, off with the layers. And at nighttime, the windows all wide open with that cool breeze coming in.
We’re gearing up for the end of summer and final rounds of visitors. When Mark’s family was in town a few weeks ago, I whipped up this Spinach Artichoke Crab Dip and it did not disappoint. It reaheated well, too!
ROLL CALL FOR THIS RECIPE
- Feeding a Crowd: This recipe makes a generous amount to serve a crowd!
- Perfect Appetizer: You know what I don’t love about most dips? They’re just all creamy, rich condiments and cheese. This dip is packed with juicy lumps of crab meat and lots of veggies!
- Make Ahead: This dip can be made ahead of time and thrown in the oven making it fully hands off at go-time!
KEY INGREDIENTS AND SUBSTITUTIONS
- Butter: Using an unsalted butter keeps the salt content moderated and provides a richness to the dip. You can absolutely substitute in olive oil.
- Onion: White onion, yellow onion, or shallots are all good choices. Green onions will work, however I would recommend using the whites only and finely chopping. If you don’t love onion, consider celery or bell pepper as substittutes, or simply substitute in 1-2 teaspoons of onion powder.
- Garlic: Fresh garlic cloves are definitely best – use more, less…or none, as you prefer. However, feel free to use jarred minced garlic clove or substitute in 1 teaspoon of garlic powder, if you prefer.
- Spinach: Raw, fresh spinach is a nutritional powerhouse and very quick and easy to cook with, especially when resorting to pre-washed bags of the leafy green. You can substitute in kale or frozen spinach, ensuring you remove all excess water by thawing and squeezing our excess moisture.
- Salt: Use more or less to your liking, realizing you gain salt from most of the other ingredients. Salt substitute works great, too.
- Artichoke Hearts: Buy canned in a brine versus oil and drain well. You can chop them into smaller pieces or leave hearty, whatever you prefer.
- Cream Cheese: You can use more or less to your liking, or even substitute in a portion of mayonnaise or plain Greek yogurt if you don’t have a full 8 ounces. Mascapone is a good substitute, too.
- Mayonnaise: You can use plain Greek yogurt or sour cream in a pinch, or half mayonnaise and half yogurt or sour cream, if you wish.
- Crab: If you have leftover fresh crab meat, lucky you! I used a canned lump crab meat with claw meat and have done so for other crab recipes – it works great! You can absolutely substitute in cooked lobster or shrimp, as well as immitation crab meat.
- Parmesan Cheese: Substitute in any hard cheese that can be grated or finely shredded, such as Parmigiano Reggiano or Romano.
VARIATIONS, STORAGE, and TIPS
- Bringing your cream cheese to room temperature will help it incorporate more easily.
- For a spin on flavors, try adding 1/4 teaspoon of red pepper flakes (or 1/8 to 1/4 teaspoon cayenne pepper) or a squeeze of lemon juice when adding the crab into the large skillet for combining.
- When baking, place your baking rack in the middle to top third of your oven in the event you need a quick broil to ensure a golden brown on top
- Store leftovers in an airtight container or covered with plastic wrap for up to 4 days
- The dip thickens as it cools slightly. Allow it to sit for 5-10 minutes before serving for best results
- Consider serving with raw veggies that allow for scooping such cucumber slices, carrot coins, celery, etc.
FAQ
What do you recommend serving this hot crab dip with in terms or crackers, chips, etc?
I prefer a plain bagel chips or pita chips, or another type of cracker that is unflavored and sturdy. Tortilla chips (or any chip) can be a bit too flimsy and salty.
Besides nutrition, is there a reason you recommend fresh spinach over frozen or canned?
Frozen and canned spinach have a stronger flavor. I prefer the flavor of the crab to be the feature flavor of this delicious dip!
What meal does this appetizer go well with?
This creamy dip is fairly rich so a grilled protein and vegetable meal sounds ideal, however many Italian recipes served with a chilled glass of white wine to compliment a meal starting with this Crab Spinach Artichoke Dip sounds delightful, as well.
Help! I need a vegetarian option. Can this recipe work?
Sure! Make this vegetarian by doubling up the spinach and artichoke and omitting the crab. Enjoy!
NUTRITIONAL MERITS
- Naturally gluten-free and low-carb
- High in iron and folate
- Provides over 9 grams of protein per serving
Artichoke Crab Spinach Dip
This cheesy crab dip is a spin on hot spinch dip and artichoke dip with lots of tender, sweet crab meat thrown in - what's not to love?
Ingredients
- 2 Tbsp unsalted butter
- 1/2 onion, diced
- 2 cloves garlic, minced
- 8 oz raw baby spinach
- 1/2 tsp salt
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz reduced fat cream cheese
- 1/2 cup light mayonnaise
- 1 lb lump crab meat
- 1 cup (4 oz) finely shredded Parmesan cheese, divided
Instructions
- Preheat the oven to 375 degrees F. Mist a casserole dish with olive oil or cooking spray and set aside.
- Heat butter in a large skillet over medium-high heat. Once melted and hot, add the onion and sauté for 3-4 minutes, stirring often.
- Add the garlic and stir, cooking until fragrant, or about 30 seconds.
- To the skillet, add the spinach and salt. Reduce heat to medium and stir the spinach, allowing the heat to wilt the leaves.
- Once the spinach has wilted, add the chopped artichoke hearts and cream cheese, breaking the cream cheese into smaller pieces allowing it to heat through and melt. Heat and stir until fully incorporated, about 3 minutes.
- Stir in the mayonnaise and mix until well-combined. Fold in the crab meat and 3/4 cup of the Parmesan until evenly distributed.
- Transfer the crab mixture to the prepared casserole dish and spread it into an even layer, reaching the corners and sides. Sprinkle the top with the remaining Parmesan cheese.
- Bake for 25-30 minutes or until bubbly; remove from oven and allow to cool for 5-10 minutes before serving.
Nutrition Information:
Yield: 18 Serving Size: 1/3 cupAmount Per Serving: Calories: 112Total Fat: 6.8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 347mgCarbohydrates: 3.6gFiber: 1.1gSugar: 1.2gProtein: 9.3g
Love a show-stopper dip? Same, same. So many options!
- Elote Corn Dip
- Peanut Butter Yogurt Dip
- Dill Pickle Dip
- Only the Best Guacamole
- Creamy Radish Dip
- Cheesy Baked Artichoke Dip
- Greek Goddess Dip
Be well,
