Hot Crab Spinach & Artichoke Dip
This savory, cheesy, Hot Crab Spinach & Artichoke Dip is the BEST appetizer you can make at home! It's truly restaurant-quality and such an easy one-bowl recipe to impress all of your family and friends.
Servings: 8
Calories:
Ingredients
Spinach Dip
- 8 ounces chopped spinach thawed & drained
- 8 ounces jumbo lump crab meat
- ½ cup artichoke hearts chopped
- ¼ cup pickled jalapeños chopped, plus more for topping
- ⅓ cup shredded mozzarella cheese plus more for topping
- ⅓ cup shredded Colby jack cheese plus more for topping
- ½ cup heavy cream
- ⅓ cup sour cream or unflavored Greek yogurt
- ¼ cup white wine
- 1 tablespoon Worcestershire sauce
Seasonings
- 2 tablespoon Old Bay
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon sea salt to taste
- 1 pinch smoked paprika
Instructions
- Preheat your oven to 350°F.
- In a large bowl, add all of the spinach dip ingredients. Be sure to chop your artichoke hearts and pickled jalapeños finely!
- Add the listed seasonings and stir until completely combined. You can taste and adjust the flavor to your preference.
- Transfer the spinach dip to a baking dish or cast-iron skillet, then add any remaining shredded cheese on top. Cover with aluminum foil.
- Bake, covered, for 15 minutes. Remove the foil, then bake for another 10-15 minutes uncovered until the dip is nice and bubbly.
- Let the dip sit for about 5 minutes, then serve with extra sour cream and jalapeños on top. I love to pair this with homemade garlic-butter pita slices. Enjoy!