Hot Crab Dip with Spinach and Artichokes
This Hot Crab Dip with Spinach and Artichokes is so creamy and delicious! Lump crab, spinach, and artichokes baked to cheesy perfection!
Ingredients
- 1-2 tablespoons butter or olive oil
- 4-5 cups loosely packed baby spinach leaves, coarsely chopped
- 3 cloves fresh garlic, chopped fine
- 1 cup coarsely chopped artichoke hearts
- 8 ounces cream cheese, softened
- 2 cups grated Parmesan cheese, divided
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 12 oz Jumbo Lump Crab Meat
- salt, pepper, onion powder, and garlic powder to taste *Roasted Garlic is one of my favorite flavors with this dip.
Instructions
- Preheat oven to 350 degrees.
- In a small skillet, melt butter over medium heat. Once butter melts add spinach and cook just until spinach wilts, about 2 minutes. Transfer to a mixing bowl.
- Next, mix the spinach, garlic, chopped artichoke hearts, cream cheese, one (1) cup Parmesan cheese. mayonnaise, sour cream, and lump crab meat.
- Stir to combine.
- Spray a small casserole dish with cooking spray and spoon mixture into the dish. Bake for 15 minutes.
- Remove from the oven, stir and sprinkle with remaining Parmesan cheese.
- Turn on the broiler and cook for 3-5 more minutes or until the cheese is browned and edges are bubbly.
- Allow to cool for a few minutes and serve warm with tortilla chips or pita chips
- Serve and enjoy!
Notes
For Lump Crab: I like using Miller’s Select Claw Crab Meat — if you can find it. You can also check your local grocery store. Publix usually has a great selection of bulk lump crab.