This easy, crowd-pleasing hot crab spinach artichoke dip combines tender lump crab meat with a creamy base of cream cheese, sour cream and mayonnaise, plus four shredded cheeses. Baked until bubbly and broiled to a golden brown, it’s irresistible served with toasted baguette slices, crackers or chips.
If you prefer a cold option, you can make a chilled cream cheese crab dip or use imitation crab for a lighter, budget-friendly version.
Why You’ll Love This Recipe
Perfect party appetizer – makes a large, shareable dish that’s easy to transport and always a hit at gatherings.
Generous crab meat – the recipe uses lump crab so you get juicy, tender pieces in every bite.
Rich, melty cheese blend – the mix of mozzarella, gruyere, parmesan and aged cheddar plus cream cheese delivers deep flavor and a great cheese pull.
This dip also works as a filling or topping for other appetizers, like stuffed mushrooms or wrapped hand-held bites.
Ingredients
- 8 oz full-fat cream cheese, softened
- 2/3 cup full-fat sour cream
- 1/3 cup mayonnaise
- 2 cloves garlic, finely minced
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups shredded mozzarella, divided
- 1/2 cup shredded parmesan
- 1/2 cup shredded gruyere
- 1/2 cup shredded aged cheddar (such as Dubliner)
- 8 oz fresh spinach, sautéed, squeezed dry and chopped (or thawed, drained frozen spinach)
- 12–14 oz artichoke hearts, canned, jarred or thawed frozen; roughly chopped
- 1 lb lump crab meat, checked for shell
- Salt and pepper to taste
- Baguette slices or crackers, for serving
See the instructions below for preparation notes and tips.
What Kind of Crab Meat Should Be Used?
Lump crab meat is ideal for this dip because you get substantial, flaky pieces that distribute throughout the mixture. Jumbo lump can be used but tends to stay in very large pieces, which may not spread evenly. If you need a budget option, special crab or claw meat will still taste great.
Where to Buy Crab Meat
Canned or refrigerated pasteurized crab meat found at the grocery store is convenient and stores well. Fresh crab at the seafood counter is excellent when available.
Substitutions and Variations
- Swap lump crab for jumbo lump, special mix, or claw meat.
- Replace gruyere with Swiss or use extra cheddar instead.
- Mix in half chopped shrimp in place of part of the crab for a seafood medley.
- Use frozen spinach—thaw completely and squeeze out excess moisture.
- Any canned, jarred or frozen artichoke hearts work; chop them roughly before adding.
What to Serve with Spinach Artichoke Crab Dip
- Toasted baguette slices
- Chunks of crusty French, Italian or sourdough bread
- Crackers
- Tortilla chips
- Pita wedges
- Fresh vegetables (carrots, celery, bell pepper)
How to Make This Recipe
1. Preheat the oven to 375°F (190°C). In a large bowl, beat together the softened cream cheese, sour cream and mayonnaise until smooth and slightly fluffy.
2. Stir in the minced garlic, cayenne pepper, and a pinch of salt and black pepper.
3. Fold in the chopped, drained spinach, chopped artichoke hearts and the majority of the shredded cheeses (reserve some mozzarella for the top).
4. Mix until ingredients are evenly distributed and the mixture is smooth.
5. Gently fold in the lump crab meat by hand, taking care not to break up the chunks. Taste and adjust seasoning with salt and pepper.
6. Transfer the mixture to a baking or casserole dish, filling it close to the top, and sprinkle the remaining mozzarella over the surface.
7. Bake for about 25–30 minutes, until the dip is hot and bubbly around the edges. If you want extra browning, broil for a couple of minutes—watch closely to avoid burning.
8. Let the dip rest for a few minutes, then serve warm with toasted baguette slices, crackers or chips.
Expert Tips
- Buy blocks of cheese and shred them yourself for the best melt and texture; pre-shredded cheeses often contain anti-caking agents.
- Check the crab meat carefully for any shell or cartilage before folding it into the dip.
- Fold the crab gently to keep the lumps intact and visible in the finished dish.
- Baking time varies by dish depth; when the edges are bubbly it’s ready to brown under the broiler if desired.
Recipe FAQs
A creamy base of cream cheese often combined with sour cream and/or mayonnaise, shredded cheeses, chopped spinach and artichoke hearts. This version adds lump crab meat for extra flavor and texture.
Yes—many recipes can be served chilled. Because this recipe contains a lot of melted cheese, it tastes best warm and is easier to scoop when hot.
You can, but real lump crab has a different flavor and texture. Use imitation crab only if you prefer its taste or need a lower-cost option.
Storage
Store baked dip covered in the refrigerator for up to three days. Reheat in the oven or microwave until hot. If storing unbaked, keep covered for up to five days and bake from cold, adding a few extra minutes as needed.
To freeze, wrap the tightly covered baking dish in plastic and foil. Thaw fully, then bake at 350°F (175°C) for 30–40 minutes until hot and bubbly, finishing briefly under the broiler if you want extra color.
More Appetizer Recipes You’ll Love
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Whipped Ricotta Crostini
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Baked Brie with Fig Jam
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Soft Pretzels and Beer Cheese Dip
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Homemade Pepperoni Bread
Did you make this recipe? Share a photo on social media and leave a star rating to help others discover this favorite appetizer.
Recipe
Hot Crab Spinach Artichoke Dip
Author: Callan Wenner
This creamy spinach artichoke dip with lump crab meat and four cheeses bakes to a bubbly, golden finish and serves a crowd.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Servings
16
Equipment
- Large frying pan (for wilting spinach)
- Stand mixer or hand mixer
- Casserole or baking dish
Instructions (summary)
- Chop and drain artichokes. Wilt and squeeze spinach dry, then chop.
- Preheat oven to 375°F (190°C). Beat cream cheese, sour cream, mayonnaise, garlic and cayenne until smooth.
- Stir in cheeses, spinach and artichokes until combined.
- Fold in lump crab gently and season to taste.
- Transfer to a baking dish, top with remaining mozzarella and bake 25–30 minutes until bubbly. Broil briefly if needed to brown.
- Let rest a few minutes and serve warm with bread or crackers.
Notes
Frozen spinach may be used after thawing and squeezing dry. Allow the dip to cool for five minutes before serving. Nutritional estimates vary by ingredients used; a typical serving is roughly 173 kcal.