Crab, Spinach and Artichoke Dip
This Crab, Spinach and Artichoke dip is a creamy, indulgent appetizer that you won't be able to stop eating! Serve with pita chips or tortilla chips and veggie slices for a dish you and your guests are sure to love!
Equipment
- Electric hand mixer
- Mixing bowls
- baking dish I recommend using an 11 inch au gratin pan
Ingredients
- 8 oz cream cheese, softened
- ½ cup sour cream
- ⅓ cup mayonnaise
- 2 cloves garlic, crushed
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon lemon juice
- pinch of cayenne optional
- 10 oz frozen spinach, thawed, drained and roughly chopped
- 14 oz canned artichoke hearts, roughly chopped Use artichoke hearts in water not oil
- 2 green onions, thinly sliced
- 1 cup mozzarella cheese, shredded
- ½ cup parmesan cheese, grated
- ½ cup cheddar cheese, shredded
- 8 oz lump crab meat
Instructions
- Preheat the oven to 375 F. In a medium size mixing bowl combine shredded parmesan, mozzarella and cheddar. Mix well and set aside.
- In a large mixing bowl combine cream cheese, sour cream, mayonnaise, crushed garlic, Old Bay seasoning, lemon juice and a pinch of cayenne (optional). Use an electric hand mixer on medium speed until the ingredients are well combined. Add in the spinach, chopped artichoke hearts and 1.5 cups of the shredded cheese. Mix by hand until combined. Then fold in the drained lump crab meat, trying not to break up the pieces too much. Taste and season with additional salt and pepper to taste. Sprinkle the remaining cheese evenly over the top. Then bake at 375 degrees F for 25-30 minutes until bubbly and the cheese is melted and browned.
- Remove from the oven and serve hot with pita chips, tortilla chips or veggie slices.
Tried this recipe?Let us know how it was!