Hot Crab Spinach and Artichoke Dip
This savory, cheesy, Hot Crab Spinach and Artichoke Dip is the best appetizer you can make at home! It's truly restaurant-quality and an easy one-bowl recipe to impress your family and friends.
Servings: 6
Calories: 267kcal
Equipment
- Strainer
- Chef's Knife
- Large Mixing Bowl
- Spoon
- Ceramic Baking Dish
- Aluminum Foil
Ingredients
Spinach Dip
- 12 ounces frozen chopped spinach thawed & drained
- ½ cup artichoke hearts (finely chopped)
- 2 tablespoons pickled jalapeños (finely chopped)
- ⅓ cup Monterey jack cheese (shredded or sliced)
- ⅓ cup sharp white cheddar (shredded or sliced)
- 6 ounces cream cheese
- ½ cup heavy cream
- ⅓ cup sour cream (or plain Greek yogurt)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Old Bay seasoning
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 8 ounces jumbo lump crab meat
- ½ cup shredded mozzarella cheese for topping
Instructions
- Preheat your oven to 350°F.
- If you haven't already, drain the thawed chopped spinach really well.Make sure to finely chop your artichoke hearts and pickled jalapeños.
- In a large bowl, add all ingredients besides the crab meat and the mozzarella cheese.
- Stir well, and taste to adjust any seasonings to your preference.
- Gently fold in the crab meat.
- Transfer the spinach dip to a baking dish, then sprinkle the mozzarella cheese on top.
- Bake, covered in aluminum foil, for 15 minutes. Remove the foil, turn the heat up to 375℉, and bake for another 10-15 minutes until the dip is nice and bubbly.
- Remove the pan from the oven and let the dip sit for about 5 minutes to set. Serve with extra sour cream and pickled jalapeños on top. I love to pair this with slices of Homemade Garlic Butter Naan. Enjoy!
Notes
Make Ahead Instructions:
This recipe for spinach dip is a great meal to make up to 2 days ahead! Add the unbaked dip to an aluminum pan or casserole dish, then cover tightly with foil.
Store in the refrigerator for up to two days. When you're ready to bake, simply place the wrapped pan in the oven and bake according to the recipe instructions.
I do not recommend freezing, due to the various dairy ingredients in the dish. The texture can change after being frozen!
Nutrition
Calories: 267kcal | Carbohydrates: 8g | Protein: 17g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 71mg | Sodium: 844mg | Potassium: 384mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7451IU | Vitamin C: 7mg | Calcium: 281mg | Iron: 2mg