Dessert

Best Ever Crab Spinach Artichoke Dip Recipe

ByJake Silas October 19, 2025October 19, 2025

Introduction

This Best Ever Crab Spinach Artichoke Dip combines creamy cheeses, tender crab meat, fresh spinach, and tangy artichokes for a crowd-pleasing appetizer. Perfectly rich and flavorful, it’s great for parties or a cozy night in.

The image shows a round white speckled plate with a terracotta bowl filled with a creamy, baked dip topped with golden-brown melted cheese and green herb sprinkles, mostly chives. Around the bowl is a ring of toasted golden-brown baguette slices with a crunchy texture. Two smaller round white plates hold toasted baguette slices, each topped with a creamy layer of the dip mixed with leafy green spinach and artichoke pieces, sprinkled with chopped chives. A small white bowl with more chopped chives sits nearby on a white marbled surface. The overall scene is bright with a cozy, inviting feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup half and half
4 ounces cream cheese
2 teaspoons Worcestershire sauce
2 teaspoons dijon mustard
1 cup Parmesan cheese (freshly grated)
1 cup mozzarella (freshly shredded)
10 ounces baby spinach (fresh)
6 ounces jar marinated artichokes (drained)
1 pound lump crab meat
1 tablespoon chives (finely chopped for topping)

Instructions

Step 1: In a cast iron skillet, melt the butter over medium heat. Once melted, reduce the heat to low and whisk in the flour. Gradually add the half and half, about ¼ cup at a time, whisking until the mixture is smooth and thickened.
Step 2: Increase the heat to medium-low and add the cream cheese, Worcestershire sauce, and dijon mustard. Stir continuously until the cream cheese has melted completely.
Step 3: Add the spinach in batches, stirring until each handful wilts before adding more. Continue until all the spinach is evenly coated and wilted.
Step 4: Lower the heat to low and gently fold in the drained artichokes and lump crab meat. Stir carefully to coat without breaking up the crab or artichokes.
Step 5: Turn off the heat and stir in the freshly grated Parmesan and shredded mozzarella cheeses until combined.
Step 6: Transfer the dip to a baking dish or keep it in the skillet. Place under the broiler for 5–6 minutes, or until the cheese is lightly browned on top.
Step 7: Sprinkle the chopped chives over the top, let the dip cool slightly, then serve with crostini, crackers, or warm bread. Enjoy!

Tips & Variations

For extra richness, substitute half and half with heavy cream.
Use fresh spinach for best texture, but frozen chopped spinach (thawed and drained) works in a pinch.
Try adding a pinch of cayenne pepper for a mild spicy kick.
Swap lump crab meat for cooked shrimp or crab claw meat if preferred.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. The dip can also be frozen, but the texture of the spinach may change slightly upon thawing.

How to Serve

A round terracotta dish filled with a creamy white spinach and artichoke dip topped with a golden browned and slightly crispy cheese layer sprinkled with chopped green herbs, mostly chives. Part of the dip is scooped out, revealing the soft, smooth, and creamy texture inside mixed with visible spinach leaves. A metal spoon rests inside the dish with some dip on it. The dish is placed on a white plate with toasted baguette slices around it, which are golden brown with a crunchy texture. The setup is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip up to the point before broiling and refrigerate it for a day. When ready to serve, broil as directed for a freshly browned top.

What should I serve with crab spinach artichoke dip?

This dip pairs wonderfully with toasted crostini, pita chips, crackers, or even sliced baguette. Fresh vegetables like celery and bell pepper strips also make great dippers.