This spinach artichoke crab dip is a creamy 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!
Bring a pan up to medium-high heat and cook spinach until wilted. The midrib should be tender.
4 ounces raw spinach
Turn off heat and remove the spinach from the pan, transferring it to a piece cheesecloth. Squeeze the cheesecloth, pressing the excess water out to 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.
4 ounces raw spinach
Add the pressed spinach to a large mixing 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 artichoke hearts, garlic powder, Old Bay seasoning and the fresh parsley (if using).
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.
Transfer half of the crab spinach artichoke dip to an 8-inch skillet. Use a spatula to spread it evenly along the bottom of the dish.
Add the rest of the lump crab meat on top of the base layer, spreading it evenly across.
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.
Top with the remaining shredded fontina cheese and bake for 15 minutes at 425°F on the top rack of the oven.
After 15 minutes, set the oven to broil and bake for additional 2-3 minutes just until the top layer of cheese is gold and bubbly.
