Description

A rich and creamy crab spinach artichoke dip that combines tender lump crab meat, fresh spinach, marinated artichokes, and a blend of cheesy goodness. Perfectly broiled for a golden, bubbly top, this dip is ideal for parties and gatherings served alongside crostini, crackers, or warm bread.

Ingredients

Scale

Base 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

Cheeses

1 cup parmesan cheese (freshly grated)
1 cup mozzarella cheese (freshly shredded)

Vegetables and Seafood

10 ounces baby spinach (fresh)
6 ounce jar marinated artichokes (drained)
1 pound lump crab meat

Garnish

1 tablespoon chives (finely chopped for topping)

Instructions

Make the roux and thicken sauce: In a cast iron skillet over medium heat, melt the butter completely. Lower heat to low and whisk in the flour. Gradually add the half and half about ¼ cup at a time, whisking continuously until the mixture is smooth and thickened into a creamy sauce.
Add flavorings and cream cheese: Increase heat to medium-low, then add cream cheese, Worcestershire sauce, and dijon mustard to the skillet. Stir constantly until the cream cheese has melted and the sauce is smooth and flavorful.
Incorporate spinach: Add fresh baby spinach in small batches, stirring after each addition until the spinach wilts and is evenly coated in the sauce, continuing until all the spinach is incorporated.
Add artichokes and crab: Reduce heat to low and gently stir in the drained marinated artichokes and lump crab meat, being careful to avoid breaking up the crab lumps or artichokes; ensure they are evenly coated with the sauce.
Mix in cheeses: Remove the skillet from heat, and fold in the freshly grated parmesan and shredded mozzarella cheeses until fully combined.
Broil the dip: Transfer the dip to a baking dish or leave in the cast iron skillet. Place under a preheated broiler for 5 to 6 minutes until the cheese on top is bubbly and slightly browned.
Garnish and serve: Sprinkle finely chopped chives over the top. Let the dip cool slightly, then serve warm with crostini, crackers, or warm bread.

Notes

Using lump crab meat ensures large, tender pieces of crab in the dip for optimal texture.
Be careful not to overcook the spinach; it should just wilt and retain some texture.
Broil under close supervision to prevent burning; cheese should be golden but not charred.
This dip can be prepared ahead to the cheese folding step and broiled just before serving.
Serve warm for best flavor and creamy texture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Broiling
Cuisine: American

Keywords: crab dip, spinach artichoke dip, crab spinach artichoke dip, creamy dip, appetizer, party dip, cheesy dip