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Crab, Spinach, and Artichoke Dip Recipe

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4.2 from 4 reviews

  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Diet: Gluten Free

Description

This decadent Crab, Spinach, and Artichoke Dip combines creamy cheeses, fresh baby spinach, tender artichokes, and lump crab meat into a rich and flavorful appetizer. The dip is made on the stovetop, finished under the broiler for a golden, bubbly top, and served warm with crostini, crackers, or bread. Perfect for parties and gatherings, it’s a crowd-pleaser that balances savory seafood with creamy textures and subtle tangy undertones from dijon and Worcestershire sauce.

Ingredients

Base Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 4 ounces cream cheese
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • ½ teaspoon black pepper

Cheeses

  • 1 cup grated Parmesan cheese (about 8 ounces shredded)
  • 1 cup shredded mozzarella cheese (about 6 ounces)

Vegetables & Seafood

  • 10 ounce package fresh baby spinach
  • 6 ounce jar marinated artichokes
  • 1 pound lump crab meat

Instructions

  1. Melt Butter and Make Roux: Melt the butter over medium heat. Once fully melted, reduce the heat to low and whisk in the flour. Gradually add the heavy cream, about ¼ cup at a time, whisking continuously until the mixture becomes smooth and thick, forming a velvety base.
  2. Add Seasonings and Cream Cheese: Stir in Worcestershire sauce, Dijon mustard, and black pepper. Then add the cream cheese, stirring constantly. You may increase the heat slightly to help the cream cheese fully melt into the sauce without scorching.
  3. Incorporate Spinach: Add a few handfuls of fresh baby spinach at a time, stirring and allowing each batch to wilt before adding more. This prevents overcrowding the pan and ensures the spinach is evenly coated and softened.
  4. Mix in Artichokes and Crab Meat: Reduce heat to very low and gently fold in the marinated artichokes and lump crab meat. Stir carefully to coat without breaking up the lumps of crab or artichokes, keeping the texture intact.
  5. Add Cheeses Off Heat: Remove the pan from heat and stir in the grated Parmesan and shredded mozzarella cheeses. The residual heat will melt the cheeses smoothly into the dip, creating a rich and creamy consistency.
  6. Broil to Finish: Transfer the dip to a baking dish or leave it in a cast-iron skillet suitable for the broiler. Place under the broiler for 5-6 minutes, or just until the cheese topping is slightly browned and bubbly, adding an inviting golden crust.
  7. Serve: Allow the dip to cool slightly before serving to avoid burns. Serve warm with crostini, crackers, warm bread, or scoop it into a bread bowl for an impressive presentation.

Notes

  • Use fresh baby spinach for the best texture and flavor; frozen spinach can be used if thoroughly drained and squeezed dry.
  • If lump crab meat is unavailable, substitute with claw crab meat or canned crab, though the texture will differ slightly.
  • For a spicier kick, add a pinch of cayenne pepper or some chopped jalapeños with the seasonings.
  • Ensure the dip is stirred gently when adding crab to maintain lumps and presentation quality.
  • This dip can be prepared ahead of time, refrigerated, and reheated before broiling.
  • Serving with sturdy bread or crisp crackers helps scoop up the creamy dip efficiently.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/crab-spinach-and-artichoke-dip-recipe/