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+ servings

Hot Crab Dip with Spinach and Artichokes

This Hot Crab Dip with Spinach and Artichokes is so creamy and delicious! Lump crab, spinach, and artichokes baked to cheesy perfection!
5 from 9 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Servings 8

Ingredients
  

  • 1-2 tablespoons butter or olive oil
  • 4-5 cups loosely packed baby spinach leaves, coarsely chopped
  • 3 cloves fresh garlic, chopped fine
  • 1 cup coarsely chopped artichoke hearts
  • 8 ounces cream cheese, softened
  • 2 cups grated Parmesan cheese, divided
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 12 oz Jumbo Lump Crab Meat
  • salt, pepper, onion powder, and garlic powder to taste *Roasted Garlic is one of my favorite flavors with this dip.

Instructions
 

  • Preheat oven to 350 degrees.
  • In a small skillet, melt butter over medium heat. Once butter melts add spinach and cook just until spinach wilts, about 2 minutes. Transfer to a mixing bowl.
  • Next, mix the spinach, garlic, chopped artichoke hearts, cream cheese, one (1) cup Parmesan cheese. mayonnaise, sour cream, and lump crab meat.
  • Stir to combine.
  • Spray a small casserole dish with cooking spray and spoon mixture into the dish. Bake for 15 minutes.
  • Remove from the oven, stir and sprinkle with remaining Parmesan cheese.
  • Turn on the broiler and cook for 3-5 more minutes or until the cheese is browned and edges are bubbly.
  • Allow to cool for a few minutes and serve warm with tortilla chips or pita chips
  • Serve and enjoy!

Notes

For Lump Crab: I like using Miller’s Select Claw Crab Meat — if you can find it. You can also check your local grocery store. Publix usually has a great selection of bulk lump crab. 
Keyword dips
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