Crab Spinach Artichoke Dip

Creamy, cheesy, and loaded to the brim with bold flavors and addictive texture, my Crab Spinach Artichoke Dip might just be my most requested appetizer.

Friends and family go nuts for this flavorful Crab Spinach Artichoke Dip! Best of all, it takes just 10 minutes of prep and 10 ingredients to make.

Baking dish with hot crab artichoke dip, crostini.
Table of Contents
  1. Why We Love This Recipe
  2. Ingredients For Crab Spinach Artichoke Dip
  3. How To Make Spinach, Crab, and Artichoke Dip
  4. FAQs
  5. How To Serve
  6. Variations
  7. Storage
  8. Expert Tips
  9. More Hot Dip Recipes
  10. Crab Spinach Artichoke Dip Recipe

Why We Love This Recipe

I don’t know about you, but I’m a real sucker for hot dips. This simple recipe combines two of my favorites – crab dip and spinach artichoke dip – into one mega-delicious bowl of goodness. I’m not kidding when I say that it might be my most famous recipe among friends and family; it’s just that tasty!

True to EasyAppetizers.com fashion, this recipe is:

  • Quick & Easy. All it takes is 10 minutes of prep to get this spinach crab artichoke dip in the oven.
  • Made With Just 10 Ingredients. Oh, and 3 of them are cheese, so you know it’s gonna be delicious.
  • Comforting & Hearty. Hot, melty, cheesy, crabby perfection. What could be better?

Ingredients For Crab Spinach Artichoke Dip

As promised, you don’t need a ton of ingredients to make this spinach artichoke crab dip. Here’s your grocery list:

  • Cream Cheese – Full fat is always the tastiest. Feel free to swap in Neufchatel cheese for a lighter version, or opt for a dairy-free alternative if needed.
  • Mayonnaise – I prefer Best Foods/Hellmans, but any high-quality brand will work.
  • Artichoke Hearts – I use canned artichoke hearts here, but you can also use frozen or jarred, marinated ones instead.
  • Frozen Spinach – I love using frozen spinach because it cuts down on prep time. You can also use fresh spinach, but you’ll need to sauté it down and squeeze out the excess liquid.
  • Lump Crab Meat – Fresh crab meat might be pricier than canned, but it is worth every penny. That said, you can use canned if you want. Frozen is also an option!
  • Parmesan Cheese – I suggest grating your own for the best possible texture. Whatever you do, don’t use the shelf-stable powdered kind. ]
  • Mozzarella – Please note this should be block mozzarella, NOT fresh mozzarella.
  • Old Bay Seasoning – If you don’t have any on hand, feel free to blend up your own, or swap in Cajun seasoning for a slightly spicier result. 
  • Worcestershire Sauce – Funky, umami, and salty, Worcestershire adds a ton of meaty dimension to this crab and artichoke dip.
Ingredients for crab spinach artichoke dip.

How To Make Spinach, Crab, and Artichoke Dip

Be sure to check the recipe card below for full ingredients & instructions.

Making this easy crab dip with cream cheese is a cinch. Here’s how it’s done:

  • Prep. Preheat oven and grease a 2-quart casserole dish. 
  • Mix. In a large bowl, mix together cream cheese and mayonnaise until well combined. Stir in remaining ingredients until well combined. 
  • Pour the dip into the prepared baking and spread evenly. 
  • Bake at 375 degrees for 20-25 minutes. 
  • Serve immediately with chips or toasted bread for dipping. Garnish with fresh minced parsley if desired.
Bowl with artichokes, spinach and cheeses.
Unbaked Crab spinach dip in a baking dish.

FAQs

Can crab artichoke dip be frozen?

Absolutely! Feel free to assemble the dip and freeze it before or after baking. If well wrapped, it should last for about 2 months. If the dip has been frozen, allow it to defrost overnight in the fridge, then bake at 375F until heated through.

How long does crab dip last in the fridge?

At our house, not long at all, I’m afraid. It’s just too tasty! All jokes aside, you can keep any leftovers in the fridge for about 5 days.

What’s the difference between lump crab meat and claw crab meat?

Claw crab meat comes specifically from the claws of the crab. It’s typically darker in color, more pungent in flavor, and less sweet than lump crab meat. 

How To Serve

This cheesy crab dip is best served warm with plenty of crackers, crostini, and/or bread bites to act as a vehicle for getting it into your mouth.

It pairs beautifully with crisp white wine, light beer, fall days, football, and any New England favorites like clam chowder or lobster rolls. 

Crostini dipped in crab artichoke dip in a bowl.

Variations

This crab artichoke spinach dip is an utter delight just the way it is, but there’s always room for customization. Here are a few variations to try:

  • Dairy-Free – Use plant-based cheese alternatives for a dairy-free crab dip.
  • Spicy – Add up to ½ teaspoon of cayenne pepper for a bit of a kick.
  • Vegetarian – Omit the crab (or use a plant-based crab substitute), use rennet-free parmesan, and opt for fish-free Worcestershire sauce. 

Storage

This spinach crab dip can be assembled and refrigerated or frozen prior to baking, or after baking and cooling. 

In total, it shouldn’t stay in the fridge for more than 5 days. It should keep in the freezer for up to 2 months.

To reheat, allow it to defrost (if needed), then bake as directed until heated through. 

Expert Tips

  • Grate your own cheese. While buying pre-grated cheese might seem like a no-brainer way to cut back on prep time, I highly suggest you grate your own cheese. The pre-grated kind is dusted with starch to keep it from clumping together in the bag, which inhibits proper melting. 
  • Get a jump on meal prep. Feel free to assemble and freeze the crab and artichoke dip up to 2 months in advance.
  • Make sure the cream cheese is truly room temperature. To get the mayo and cream cheese to blend into a uniform mass, the cream cheese needs to be fully softened. Feel free to zap it in the microwave in 5-10 second increments to speed up the process.
Crab spinach artichoke dip in a small dish with toasted bread.

More Hot Dip Recipes

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Crab Spinach Artichoke Dip

Creamy, cheesy, and loaded to the brim with bold flavors and addictive texture, my Crab Spinach Artichoke Dip is my most requested appetizer.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer
Cuisine American
Servings 6 servings
Calories 547kcal

Ingredients
  

  • 8 ounces cream cheese room temperature
  • 1 cup mayonnaise
  • 14 ounce can artichoke hearts drained and coarsely chopped
  • 10 ounce frozen spinach defrosted well-drained and chopped
  • 8 ounces lump crab meat well drained, and picked through for shells
  • ½ cup shredded or grated Parmesan cheese
  • 1 cup fresh shredded mozzarella or more if desired
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • Preheat oven to 375 degrees F. Grease a 2-quart casserole dish with nonstick cooking spray.
  • In a large bowl, mix together cream cheese and mayonnaise until well combined. Stir in remaining ingredients until well combined.
  • Pour the dip into the prepared baking and spread evenly.
  • Bake at 375 degrees for 20-25 minutes.
  • Serve immediately with chips or toasted bread for dipping. Garnish with fresh minced parsley if desired.

Notes

  • This spinach crab dip can be assembled and refrigerated or frozen prior to baking, or after baking and cooling. 
  • In total, it shouldn’t stay in the fridge for more than 5 days. It should keep in the freezer for up to 2 months.
  • To reheat, allow it to defrost (if needed), then bake as directed until heated

Nutrition

Calories: 547kcalCarbohydrates: 11gProtein: 20gFat: 48gSaturated Fat: 16gPolyunsaturated Fat: 18gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 90mgSodium: 1098mgPotassium: 495mgFiber: 4gSugar: 2gVitamin A: 6385IUVitamin C: 9mgCalcium: 328mgIron: 2mg
Keyword crab spinach artichoke dip

Kristin Maxwell

Kristin Maxwell is the recipe developer, writer, CEO and all around badass who created Yellow Bliss Road, Inc. and EasyAppetizers.com. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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