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Hot Crab Spinach Artichoke Dip Recipe

Hot Crab Spinach Artichoke Dip Recipe
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This hot baked spinach, artichoke, and crab dip is a crowd-pleasing party dip that’s easy to make ahead of time, deliciously cheesy, and packed with flavour. It’s also possible to make it in a crockpot!

Ingredients

Scale
  • 8 ounces softened cream cheese
  • a half-cup mayonnaise
  • a half-cup sour cream
  • 10 ounces baby spinach, fresh
  • 2 14-oz cans drained artichoke hearts, ideally Progresso brand
  • 8 oz crab claw meat sifted for shell fragments
  • Shredded parmesan cheese, 6 oz.
  • 2 minced garlic cloves
  • 1 teaspoon pepper
  • 2 teaspoons Old Bay seasoning
  • 14 teaspoon cayenne pepper
  • To taste kosher salt.

Instructions

  1. Preheat the oven to 400°F. (If using a crockpot, omit this step.)
  2. In a large mixing bowl, combine cream cheese, mayonnaise, and sour cream until smooth.
  3. Fill a large microwave-safe bowl halfway with spinach and a dash of water. Cover and steam for 3 minutes, or until the spinach is thoroughly wilted. Drain the spinach, wrap it in many paper towels and squeeze out the excess water. Rep using fresh paper towels till they don’t soak through right away. Squeeze out more water after chopping it into smaller pieces.
  4. Artichoke hearts should be quartered and then roughly chopped. Place the artichokes between several layers of paper towels and gently pat to absorb any excess water. Rep using fresh paper towels till they don’t soak through right away.
  5. Stir in spinach, artichokes, crab meat, and 1 cup parmesan cheese to the cream cheese mixture. It would help if you had some parmesan left over.
  6. Stir together the garlic cloves, pepper, Old Bay, and cayenne pepper in a mixing bowl. If required, season with kosher salt to taste.
  7. Distribute evenly in a casserole dish and sprinkle with the remaining parmesan cheese. Bake for 20-25 minutes, or until the dip browns around the edges. Preheat the oven to broil for 2-3 minutes, or until the cheese is golden brown. Alternatively, place the dip in a crockpot and heat until well warm.
  8. Serve with pita chips, pieces of toasted bread, or sliced zucchini and mushrooms.

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