Crab Spinach and Artichoke Dip

This easy crab spinach and artichoke dip is made with tender lump crab meat, fresh spinach, jarred artichokes, a blend of shredded cheeses and a small amount of cream cheese. It’s prepared on the stovetop and ready in just 25 minutes!

If you love lump crab meat, you’ve come to the right place! Make sure you also check out my recipe for these broiled Maryland-style crab cakes.

Why you’ll love this recipe

This is traditional spinach artichoke dip, only upgraded! Not only does this dip contain juicy lumps of crab meat, it’s not overpowered by a massive amount cream cheese.

Much of the creaminess comes from a basic roux, rather than an excess of cream cheese. It’s flavored with a touch of worcestershire and dijon to enhance the mild taste of the crab.

Ingredients you’ll need

Everything you’ll need to make this delicious crab dip is listed below. Refer to the recipe card at the bottom of this post for measurements and quantities.

• Seafood: 1 pound of canned lump crab meat. It’s usually found in the refrigerated seafood section of the supermarket.
• Produce: fresh baby spinach and jarred artichokes
• Roux ingredients: unsalted butter, all-purpose flour, heavy cream, black pepper
• Cheeses: shredded parmesan and mozzarella, cream cheese
• Condiments: dijon mustard, worcestershire sauce

Recommended tools

• I highly recommend a 12-inch cast iron skillet, deep sauté pan or a dutch oven. This makes it easier to mix the ingredients in without making a mess.
• Once you’ve made the dip you can transfer to a baking dish or keep it right in the cast iron skillet and place it under the broiler.

Recipe Instructions

Make sure to read through the recipe instructions first, so you don’t miss any steps!

Step 1: Make the roux

Melt the butter over medium heat. Once fully melted, turn the flame down low and whisk in the flour. Add the heavy cream ¼ cup at a time until the mixture is smooth and thick.

Step 2: Stir in the condiments and cream cheese

Stir in the worcestershire sauce, dijon mustard and black pepper and then add the cream cheese. Keep stirring until the cream cheese is fully melted. You can turn the flame up slightly for this step.

Step 3: Mix in the spinach

Add a few handfuls of spinach at a time rather than adding it all at once. As it wilts wilts down it will be easier to fit more in the pan. Mix the spinach until its’s evenly coated.

Step 4: Add artichokes and crab

Turn flame really low and stir in the artichoke and crab meat. Stir carefully until the crab and artichokes are covered. Try not to break up the lumps of crab meat.

Step 5: Stir in the shredded cheeses

Turn the flame off and stir in the parmesan and mozzarella cheeses. The heat from the hot dip will melt the cheese.

Step 6: Place the dip under the broiler

Transfer the crab and spinach dip to a baking dish or leave it right in the cast iron skillet, if that’s what you used.Place under the broiler for 5-6 minutes, or just until the cheese is slightly browned on top.

Step 7: Let cool slightly and serve

Let the crab and spinach dip cool just slightly before serving. Serve with crostini, crackers, warm bread or in a bread bowl!

Common questions about crab and spinach dip

Substitutions and variations

Here are some alternate ways of making this dish:

• For a healthier version, replace the heavy cream with milk or half and half. You can also omit the cream cheese entirely.
• For regular spinach and artichoke dip (non-seafood) omit the crab, worcestershire and dijon mustard.
• Omit the artichokes if you don’t like them.
• For a gluten-free version, omit the flour and go straight to adding the cream cheese. the dip won’t be as thick but I’ve successfully made this recipe without a roux.

Storing and reheating leftovers

• Store leftover spinach dip in the refrigerator for 2-3 days. Reheat in the oven at 350°F for 15 minutes.
• Prepare crab the dip ahead of time and freeze for later use. Freeze in a container that’s both freezer-safe and oven-safe, that way you can transfer it right from the freezer to the oven. Skip the broiling part if your intention is to freeze it in advance.
• Bake the frozen spinach and crab dip at 350°F for 25-30 minutes. Once hot throughout, place it under the broiler for 5-6 minutes so that the cheese gets brown and bubbly on top.

Top tips

• Look for hand-picked lump crab meat. This variety contains fewer shell pieces and remnants, if any at all.
• Stir gently when adding in the artichokes and crab meat. You’ll want to keep them as in-tact as possible.
• Watch closely while the dip is under the broiler and use a timer so it doesn’t burn.

 

Food safety

Just a few safety tips:

• Do not use the same utensils on the cooked dip, that previously touched raw crab meat
• Wash your hands after touching raw crab meat
• Don’t leave the crab and spinach dip sitting at room temperature for extended periods
• Never leave the dip on the stovetop or under the broiler unattended
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

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