Crab Spinach Artichoke Dip
Crab, fresh spinach, and artichokes are the star of this delicious dip recipe. Grab the tortilla chips, pita chips, or toasted slices of bread for this cheesy hot crab dip recipe.
Ingredients
- 6 Oucnes White Crab Meat
- 7.5 Ounces Artichoke Hearts~ Marinated roughly chopped
- 5 Ounces Fresh Baby Spinach washed and roughly chop
- 8 Ounces Cream Cheese room temperature
- 1 Cup Sour Cream
- 1 Teaspoon Garlic mince
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- ½ Cup Fresh Parmesan Cheese shredded
- 1½ Cups Mozzarella Cheese shredded
- 1 Tablespoon Fresh Parsley chopped
Instructions
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Preahte oven to 375℉ spray a baking dish with nonstick cooking spray. I used a 10x8 baking dish but a 8x8 will work.
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Into a medium mixing bowl combine the crab meat, roughly chopped artichoke hearts, and roughly chopped fresh spinach. Set aside.
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In a large bowl add the room temperature cream cheese and sour cream, mixing until smooth.
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Mix the cream cheese mixture the minced garlic, salt, black pepper, fresh parmesan, and ¾ cup of mozzarella cheese. Mixing until all are combined. The remaining mozzarella cheese is reserved for the top of the dip.
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Once the cheese and spices have been mixed into the cream cheese mixture. Mix in the bowl of crab mixture until all the ingredients are combined.
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Add the crab spinach artichoke dip into the prepared baking dish. Top with remaining mozzarella cheese.
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Place the crab dip into the preheated 375℉ oven. Bake for 30 minutes or until bubbly and the cheese is melted.
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Switch oven to high broil and broil the crab dip for 2-3 minutes or until the cheese starts to brown.
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Garnish the top of the crab dip with the chopped parsley, and serve with garlic toast, crackers, pita chips, or torrtilla chips
Recipe Notes
Nutritional information on this website is provided as a courtesy and for your convenience only. In addition to the USDA Food Composition Database, other online calculators are used to gather nutrition data.