Crab Spinach Artichoke Dip
Creamy, cheesy, and loaded to the brim with bold flavors and addictive texture, my Crab Spinach Artichoke Dip is my most requested appetizer.
Servings: 6
Ingredients
- 8 ounces cream cheese room temperature
- 1 cup mayonnaise
- 14 ounce can artichoke hearts drained and coarsely chopped
- 10 ounce frozen spinach defrosted well-drained and chopped
- 8 ounces lump crab meat well drained and picked through for shells
- ½ cup shredded or grated Parmesan cheese
- 1 cup fresh shredded mozzarella or more if desired
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 375 degrees F. Grease a 2-quart casserole dish with nonstick cooking spray.
- In a large bowl, mix together cream cheese and mayonnaise until well combined. Stir in remaining ingredients until well combined.
- Pour the dip into the prepared baking and spread evenly.
- Bake at 375 degrees for 20-25 minutes.
- Serve immediately with chips or toasted bread for dipping. Garnish with fresh minced parsley if desired.
Notes
This spinach crab dip can be assembled and refrigerated or frozen prior to baking, or after baking and cooling.
In total, it shouldn’t stay in the fridge for more than 5 days. It should keep in the freezer for up to 2 months.
To reheat, allow it to defrost (if needed), then bake as directed until heated
In total, it shouldn’t stay in the fridge for more than 5 days. It should keep in the freezer for up to 2 months.
To reheat, allow it to defrost (if needed), then bake as directed until heated
Nutrition
Calories: 540kcal | Carbohydrates: 9g | Protein: 18g | Fat: 48g | Saturated Fat: 16g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 1324mg | Potassium: 339mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6290IU | Vitamin C: 5mg | Calcium: 291mg | Iron: 2mg
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