Hot Crab Spinach Artichoke Dip (Cheesy)

This rich and creamy Crab Spinach Artichoke Dip is the perfect appetizer for gatherings or snack time. It includes three types of cheese, bits of crackers for crunch, and chunks of crab meat, for a flavorful, addictive dish. Pair it with your favorite chips or crackers for a satisfying appetizer.

Up close image of crab spinach artichoke dip.

I love creating this crab spinach artichoke dip when I’m craving restaurant food, but I want to avoid the price tag that comes with it. This dip is uber-creamy and flavorful, so it feels like a restaurant-worthy dish without having to leave the house.

This tasty dip has protein to help you feel full and tide everyone over until dinner. While you can add chips or crackers on the side, offering chopped veggies is a great way to boost the nutrients. Suppose you have picky eaters who won’t touch plain chopped veggies. If so, you can try one of these dishes alongside the spinach seafood artichoke dip: Roasted Mashed Cauliflower, Air Fryer Butternut Squash, or Balsamic Glazed Brussel Sprouts.

Why You’ll Love This Recipe

Decadent: Made with cream and full-fat cream cheese, this dish has a rich consistency and flavor.
Creamy: The same ingredients that make it decadent also help create a creamy, delicious texture.
Flavorful: The combination of spices, aromatics, and cheese help create a delightful flavor everyone can enjoy.
Packed with crab: Crab (and seafood lovers) will highly enjoy this dish. Since it’s high in protein, it will help you feel satisfied until the rest of the meal is ready.
Family-friendly: This crab spinach artichoke dip is great for families who love seafood dips.
Great for winter/rainy days: Its creamy, rich consistency is a great appetizer for a comforting meal during gloomy weather days.

Ingredients & Substitutions

Overhead image of ingredients needed to make crab spinach artichoke dip.

Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Crab: Canned or plastic containers of crab at the seafood counter will work for this recipe, especially if you’re in a time crunch. If time and budget aren’t factors for you, buy whole crab legs, and you can crack and pick the fresh crab meat yourself.
Crackers: Instead of using crackers to add a crunchy texture to the dip, try panko crumbs for an equally tasty dish. Panko crumbs will help save you time, as you don’t need to crush them like the crackers. Use 1/3 crumbs as a replacement.
Mozzarella: For a bolder flavor, swap the mozzarella for fontina or gruyere. You can also combine the two cheeses to get the best of both worlds.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Crab Spinach Artichoke Dip

Quick Overview

Melt butter and wilt spinach.
Sauté veg and aromatics.
Add the cream and cream cheese, and melt.
Add crab meat.
Mix in Mozzarella.
Top with crackers and parmesan.
Bake.

Step by Step Instructions

A 4 photo collage showing the beginning assembly for crab spinach artichoke dip.

Allow the moisture to evaporate before adding in cheese and cream.

Step 1: Preheat the oven to 375 degrees. In a large skillet with a lid, melt the butter over medium-low heat. Add the spinach and cover. Allow the spinach to steam for about 2-3 minutes or until it is reduced in volume by half. Stir.

Step 2: Increase the heat to medium. Add the salt, pepper, onion, artichokes, and garlic. Sauté for about 5-6 minutes or until most of the liquid has evaporated.

Step 3: Reduce the heat to low. Pour in the cream and add the cream cheese. Stir continuously until the cream cheese has melted.

Step 4: Stir in the crab meat. Turn the heat off completely.

A four image collage showing the final assembly of crab spinach artichoke dip.

Lightly grease the baking dish for easier eating and cleanup.

Step 5: Stir in the mozzarella cheese.

Step 6: Transfer the dip to a lightly greased 1.5-quart baking dish.

Step 7: Sprinkle the crackers and parmesan cheese on top.

Step 8: Bake for 25 minutes or until golden and bubbling. Loosely cover with foil if the top is browning too quickly. Broil if desired.

Recipe Serving Suggestions

You can create a satisfying meal by pairing this crab spinach artichoke dip with a protein and veggie-rich main dish. Below, you’ll find a few of my favorite dishes to pair with this crab dip (and a few ways to boost the flavor!).

Expert Tips

Use fresh spinach. Frozen spinach can work in this artichoke crab dip with parmesan cheese if you’re low on time. However, it does alter the texture, as frozen spinach has a stringy texture. It’s best to use fresh spinach for this dish.
Avoid access moisture. Drain the crab well and pat dry any veggies you use while making this recipe. Extra moisture can make the crab spinach artichoke dip runny instead of creamy.
Loosely over if needed. Cover this crab spinach artichoke dip with foil to avoid a burnt top and undercooked middle when baking this crab spinach artichoke dip.

Additions & Variations

Slow Cooker. Add all the ingredients for this yummy crab spinach artichoke dip (except for the breadcrumbs) to a slow cooker and cook on low heat for about two hours. You’ll know the hot crab dip is done when the cheese is bubbling. Add the cracker bits to the top after removing the dip from the heat. This method won’t produce a crispy topping like baking the dip, though it’s a tasty alternative that’s less hands-on.
Non-dairy cheese/cream. If anyone in the family has dairy intolerances, you can trade the cheese and cream for non-dairy alternatives. There may be a texture difference, depending on which brands you choose. Skip the crab or use a vegan crab alternative to turn this dish into a vegan recipe.
Gluten-Free Crumbs. Those with gluten intolerances or allergies can use a gluten-free crumb topping to create a crispy crust.

Overhead image of crab spinach artichoke dip with garnish.

Recipe FAQs

Can you freeze crab artichoke dip?

Yes, this crab spinach artichoke dip can be frozen for up to three months. You may need to add some additional cream cheese to revive the creamy consistency as you reheat it from frozen.

What do you dip in crab dip?

You can dip nearly anything in spinach crab dip, from chips to veggies, pita bread, fries, and even chicken wings.

How do you make crab dip less fishy?

There are a few ways to change the flavor of crab dip, so it’s less fishy. If you add extra cream cheese, it will create a more subtle crab taste. You can also add a small amount of lemon juice to balance the fishy taste.

How long will crab dip last in fridge?

Any leftover spinach artichoke crab dip you have will be good in the fridge for 3-5 days. Ensure it’s in an airtight container whether you refrigerate or freeze the leftovers.

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