Description
A rich and creamy Cheesy Crab Spinach Artichoke Dip combining savory lump crab meat, tender spinach, and flavorful artichoke hearts, baked to golden perfection with a blend of cheeses. Perfect as a warm appetizer for parties or gatherings.
Ingredients
Main Ingredients
- 1 tbsp Olive Oil
- 1/2 cup chopped Yellow Onion
- 8 oz. frozen chopped Spinach
- 2 tsp minced Garlic
- 1 (8 oz.) block of Cream Cheese, softened
- 1 cup Mayonnaise
- 1/2 cup shredded Parmesan Cheese
- 1 lb. Sizzlefish lump crab meat, thawed
- 1 (14 oz) can Artichoke Hearts, drained and chopped
- 1 tsp dried Thyme
- 1/2 tsp Black Pepper
- 1/4 tsp Nutmeg
- 1 cup Mozzarella Cheese
Instructions
- Preheat and Sauté Onions: Preheat your oven to 400ºF. In a 10-inch cast iron skillet, heat the olive oil over medium heat.
- Cook Spinach and Onions: Add the chopped yellow onions to the skillet and sauté for about 5 minutes until softened. Then add the frozen chopped spinach and cook for an additional 5 minutes, stirring occasionally. Drain any excess water from the skillet and return it to the stovetop.
- Add Garlic: Stir in the minced garlic and cook for 1 more minute to release its aroma.
- Mix Dip Ingredients: Remove the skillet from heat. Stir in the softened cream cheese, mayonnaise, shredded Parmesan cheese, lump crab meat, chopped artichoke hearts, dried thyme, black pepper, and nutmeg until fully combined.
- Top with Cheese and Bake: Sprinkle the shredded mozzarella cheese evenly on top of the mixture. Place the skillet in the oven and bake for 20 to 25 minutes until the dip is bubbly and golden brown on top.
- Serve Hot: Remove from the oven and serve the dip hot with sliced toasted baguette, chips, or crackers for dipping.
Notes
- Make sure to thaw and drain the crab meat thoroughly to avoid excess moisture in the dip.
- Use a cast iron skillet to bake the dip for even heating and rustic presentation.
- For extra flavor, you can add a pinch of cayenne pepper or paprika in the mix.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.
- Substitute mayonnaise with Greek yogurt for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 31 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
