Crab Spinach Artichoke Dip

This crab dip recipe combines creamy, savory ingredients with a touch of spice for a rich and flavorful appetizer. The dip is made by mixing softened cream cheese, sour cream, and mayonnaise with defrosted spinach, chopped artichoke hearts, crab meat, green onions, and a blend of mozzarella and Parmesan cheeses. Seasoned with Old Bay and smoked paprika, the mixture is baked until hot and bubbly, then broiled briefly to achieve a golden, melty top layer.

For serving, French baguette slices are prepared by rubbing them with garlic, brushing them with olive oil, and sprinkling them with Old Bay seasoning. The bread is then toasted under the broiler for a crisp, flavorful accompaniment to the creamy crab dip. The result is a warm, cheesy dip with a satisfying combination of textures and flavors, perfect for sharing at gatherings or enjoying as a hearty snack.

Crab Spinach Artichoke Dip

This creamy crab dip combines spinach, artichoke hearts, crab meat, and cheeses, seasoned with Old Bay and smoked paprika, then baked until golden and bubbly. Served with garlic-rubbed, toasted baguette slices, it's a rich and flavorful appetizer perfect for sharing.

Course Appetizer

Cuisine Cajun

Keyword #crab, Appetizer, Dip, Football, Party food

Prep Time 10

Cook Time 30

Servings 8 People

Ingredients

8 oz cream cheese room temperature
1/4 cup sour cream
1/4 cup mayonnaise
1 – 12 oz bag frozen chopped spinach defrosted and strained
1 – 14 oz can artichoke hearts drained and chopped
8 oz crab meat
1/4 cup green onions thinly sliced
1 cup freshly grated mozzarella cheese reserve 1/4 cup for topping
1/2 cup grated Parmesan cheese
1-2 tsp Old Bay seasoning low sodium
1 tsp smoked paprika
For the Dipping Vessel:
1-2 French baguettes cut on the bias
1 clove garlic
1/4 cup olive oil
1 tsp Old Bay seasoning

Instructions

Preheat oven to 350°F and grease a 9×9 casserole dish.
Squeeze out as much liquid as possible from the defrosted spinach.
In a large bowl, mix the cream cheese, sour cream, and mayonnaise until well combined.
Add the spinach, artichoke hearts, crab meat, green onions, Parmesan cheese, and remaining mozzarella (reserving 1/4 cup for topping) to the bowl. Gently fold everything together until well mixed.
Transfer the mixture into the greased 9×9 casserole dish. Top with the reserved 1/4 cup of mozzarella cheese and a light sprinkle of smoked paprika.
Place the dish in the preheated oven and bake for 20-25 minutes.
After baking, set the oven to broil and let the dish cook for an additional 1-2 minutes, until the top is golden and bubbly.
While the dip is baking, place the sliced baguette pieces in a single layer on a large baking sheet. Cut the end off the garlic clove and rub it on the top side of each bread slice. Brush with olive oil and sprinkle lightly with Old Bay seasoning.
Once the dip is done, place the prepared bread under the broiler for 1-2 minutes until it reaches your desired color.
Serve the hot crab dip with the freshly baked bread slices.