Hot Crab Spinach Artichoke Dip Recipe

Name: Hot Crab Spinach Artichoke Dip Recipe
Prep time: 6 min
Cook time: 18 min
Total time: 24 min
Ingredients: 8 ounces lump crab meat; 4 ounces raw spinach; 4 ounces artichoke hearts (chopped and drained well); 8 ounces full-fat cream cheese, softened; 8 ounces shredded fontina cheese (grated from block); 4 ounces shredded parmesan cheese (grated from block); 4 ounces full-fat sour cream; 1 teaspoon fresh flat-leaf parsley, chopped; ½ teaspoon Old Bay seasoning; ¼ teaspoon garlic powder

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Give plain old spinach artichoke dip an upgrade with this hot crab spinach artichoke dip. It has all the flavors you love in the classic appetizer, just with a little more oomph! This spinach artichoke crab dip is creamy and gooey cheese dip packed with sweet and juicy lumps of crab meat, tender spinach and artichokes and subtly seasoned with Old Bay seasoning then baked til golden and bubbly!

hot crab spinach dip scooped up with a tortilla chip

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This hot crab dip is delicious and fancy without any extra effort compared to a regular spinach artichoke dip and makes the perfect appetizer for game days, holidays, or anytime you want something warm, cheesy and crowd-pleasing!

A Quick Look at the Recipe

✅ Recipe Name: Hot Crab Spinach Artichoke Dip
🕒 Ready In: 24 minutes
👪 Serves: 5
🍽 Calories: 363 calories per serving (estimated)
🥣 Main Ingredients: lump crab meat, spinach, artichokes, cream cheese, parmesan, fontina cheese, Old Bay seasoning
👌 Difficulty: Very easy! Mix, layer and bake!

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Why You'll Love This Recipe

Quick and easy! This appetizer comes together in less than 30 minutes with less than 10 minutes active prep work!
Make ahead to cut down on time! Assemble this crab spinach artichoke dip the night before and then pop it in the oven right before ready to serve.
A fancy appetizer without extra effort. Adding lump crab meat transforms this dip from boring spinach artichoke dip to a guaranteed crowd pleaser that's sure to convince your guests that you spent way more time on it that you actually did!

Key Ingredients

ingredients for hot crab spinach artichoke dip - lump crab meat, spinach, artichokes, cream cheese, fontina cheese, parmesan cheese, sour cream, garlic powder, Old Bay seasoning, fresh parsley

Scroll down to the recipe card at the bottom of this page for exact quantities and instructions!

Lump crab meat. Lump crab meat is taken from the body of the crab and has a sweeter and more delicate flavor compared to claw meat. Ask for it at the seafood counter at your grocery store.

Cream cheese. A mildly tangy cheese that melts smoothly. This is is the base of the crab spinach artichoke dip.

Fontina cheese. A mild-flavored, sweet & buttery cheese that melts smoothly with an instagram-worthy cheese pull. Many other recipes use mozzarella for this purpose but, due to mozzarella's high water content it's a poor choice for soft dips like these. In addition, mozzarella cheese does not reheat well.

Parmesan cheese. Freshly grated from block this gives the crab spinach artichoke dip a hint of richness along with a sharp cheesy zing.

Sour cream. Used mainly for its lactic acid content which acts as a stabilizer for cheese sauces and dips. It also helps the dip reheat smoothly if you end up with leftovers!

Artichoke hearts. I opt for canned. Drain them well to avoid a soupy, separated dip. If you opt for fresh artichokes, steam or roast them before incorporating into the dip and be sure to remove the choke. The choke is the central, fuzz and fibrous part of the artichoke and it is inedible.

Spinach. Cooked and the excess moisture squeezed out before incorporating into the crab spinach artichoke dip. You can start with either fresh spinach or frozen spinach - both will work!

Seasonings. Old Bay, garlic powder & fresh parsley.

Substitutions and Variations

Substitute fresh crab meat for diced lobster or shrimp for an equally delicious seafood spinach dip.
Don't substitute the fontina for mozzarella. The types of cheese used in this dip are intentional. Mozzarella is high in moisture and separates easily on heating. For best results, instead of mozzarella you can use havarti cheese if you can't find fontina cheese.

How to Make Crab Spinach Artichoke Dip

Step 1. Preheat oven to 425°F.

Step 2. Bring a pan up to medium heat and cook spinach until wilted. The midrib (section that connects the leaf to the stem) should be tender.

Step 3. Turn off heat and remove the spinach from the pan, transferring it to a piece cheesecloth then squeeze the cheesecloth, pressing the excess water out of the spinach. Get as much moisture out as possible.
Alternatively you can use a fine-meshed strainer, pressing the wilted spinach with a spoon to remove the excess water.

Step 4. Add the pressed spinach to a large bowl along with half of the lump crab meat, the softened cream cheese, shredded parmesan cheese, three-quarters of the shredded fontina cheese, the sour cream, drained and chopped artichoke hearts, garlic powder, Old Bay seasoning and the fresh parsley (if using).

Step 5. Use a spatula to mix everything together. Mix for at least 2 minutes using a pressing motion occasionally to make sure everything is evenly dispersed. The crab meat will disperse into threads as it is mixed. This is fine sine we will layer in whole chunks of the lump crab once the dip is assembled.

Step 6. Transfer half of the crab spinach artichoke dip to an 8-inch skillet or 8x6-inch baking dish then use a spatula to spread it evenly along the bottom of the dish.

Step 7. Add the rest of the lump crab meat on top of the base layer, spreading it evenly across.

Step 8. Add the rest of the crab spinach artichoke dip on top of the lump crab meat layer and use a spatula to level this top layer out.

Step 9. Top with the remaining shredded fontina cheese and bake for 15 minutes at 425°F on the top rack of the oven.

crab spinach artichoke dip mix in a baking dish

Step 10. After 15 minutes, set the oven to broil and bake for additional 2-3 minutes just until the top layer of cheese is golden brown and bubbly.

Step 11. Serve hot with chips, crackers or crostinis!

What to serve with Crab Spinach Artichoke Dip

Tortilla chips, pita chips or crackers for a quick snack or appetizer
Toasted baguette slices for an elevated happy hour appetizer
Fries for loaded cheese fries
A baked potato for a filling and comforting meal

Frequently Asked Questions & Troubleshooting Tips

Can I make this recipe ahead of time?

Absolutely! Simple assemble the crab spinach and artichoke dip ahead of time in your chosen baking dish and cover then bake right before ready to serve. Add 3-5 minutes to the baking time (not broiling time) to compensate for having a cold dish and ingredients.

How should I store leftovers?

Store any leftover spinach artichoke crab dip in an airtight container. Enjoy within 5 days.

Does this crab spinach artichoke dip reheat well?

Yes! The lactic acid in the sour cream plays a big part in stabilizing this cheese dip. To reheat, add a couple tablespoons of milk or heavy cream and heat it up in bursts in the microwave, stirring between each burst. Only reheat this dip once.

Why was my dip soupy or greasy?

Excess moisture in this dip will destabilize the cheese mixture. Make sure the spinach and artichokes are pressed in cheesecloth or paper towels to expel as much water as possible. In addition, don't skip adding the sour cream! The acid here is crucial to a smooth and creamy crab spinach artichoke dip.

Can I scale this recipe?

Yes, scale this recipe up or down easily. Cut it in half for a personal sized bowl. Double or triple it easily and bake in a casserole dish if making this dip for party or hosting!