Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Finished Seafood Dip topped with melted cheese and served in a bowl with baguette slices.

Crab Spinach Dip Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Units Scale
  • 5 ounces fresh baby spinach leaves
  • 1 (14-oz) can artichoke hearts, diced
  • 1 (5.3 oz box) Boursin garlic herb cheese
  • 8 ounces cream cheese, softened
  • 1 1/2 cups mozzarella cheese, shredded (divided)
  • 1/4 cup Parmesan
  • Pinch red pepper flakes, optional
  • 12 ounces crab meat (lump or claw)
  • Toasted baguette slices, for serving

Instructions

  1. Preheat oven to 400 degrees. Wilt spinach leaves in microwave for about 90 seconds. Cool, then use paper towels to squeeze out any water.
  2. Combine spinach, chopped and drained artichokes, Boursin, cream cheese, parmesan, 1 cup of mozzarella and red pepper flakes, if using. Mix well, then taste and add a pinch of salt, if needed. 
  3. Spread about half the the mixture into a small skillet or baking dish, top with a layer of crab meat, then spoon remaining dip over the top. Sprinkle with final 1/2 cup of shredded mozzarella. Bake for 15-18 minutes, until bubbly and lightly browned.
  4. Serve with toasted baguette slices or veggies.

Notes

Spinach Dip Tips for Success

  • Be sure excess moisture is squeezed out of your fresh (wilted) spinach and drained artichoke hearts. Just wrap in a few layers of paper towels to wring out all the liquid.
  • Fresh spinach adds the perfect texture to this dip. Substitute frozen, if needed. But I find the texture gets a bit stringy and competes with the delicate crab.
  • Feel free to substitute a shredded Italian blend for the parm and mozzarella, or grab Monterey Jack or your favorite melty cheese. While I prefer to shred my own cheese for the best texture, no one will judge if you use pre-shredded cheese.
  • You can fold the crab meat into your dip, but I've found layering it into the dish keeps the crab intact better.

Make Ahead

  • You can prep this dip the night before and bake it the next day. Transfer the mix to the serving dish as directed, cover with foil, and refrigerate. When you're ready to bake it, bring the dish out of the fridge and remove the foil while the oven preheats. The bake time will remain the same.

Storage and Reheating

  • Keep leftover dip in an airtight container in the refrigerator for up to 2 days. To reheat, bake gently until hot. Or warm in a small skillet with a few tablespoons of milk.

  • Prep Time: 10
  • Cook Time: 20
  • Category: Easy Recipes
  • Method: Bake
  • Cuisine: American