Spinach Dip with Jumbo Lump Crab
When you think of a spinach dip, you probably picture a warm, cheesy bowl of goodness that everyone crowds around at a party. But what if you could take classic spinach artichoke dip up a notch? This Jumbo Lump Crab Spinach and Artichoke Dip is exactly that — a rich, creamy appetizer that combines tender spinach, tangy artichokes, and sweet jumbo lump crab meat for an unforgettable seafood spin on a classic.
If you need more delicious appetizer recipes, try my Rotel Dip & Franks Buffalo Chicken Dip Recipe
Whether you’re hosting game day, throwing a holiday gathering, or just want to treat yourself, this decadent spinach dip is guaranteed to disappear fast!
What is Spinach Dip?
Moreover, Spinach artichoke dip is a warm, cheesy dip made with cooked spinach, chopped artichokes, creamy cheeses, and savory seasonings. It’s one of the most popular party dips because it’s easy to make, endlessly creamy, and pairs perfectly with bread, crackers, or veggies.
Why You’ll Love this Crab and Spinach Dip:
Furthermore, This version kicks things up a notch by adding sweet, delicate jumbo lump crab meat, giving the dip a rich seafood flavor that makes it feel extra special and restaurant-worthy. Here are a few reasons you’ll love this recipe:
Extra Flavorful: The addition of jumbo lump crab makes this spinach dip feel indulgent and fancy — perfect for impressing your guests.
Super Creamy: A blend of cream cheese, Boursin, sour cream, and mozzarella makes every bite smooth and melty.
Easy to Make: Simple prep and everyday ingredients make this spinach artichoke crab dip a breeze to whip up for any occasion.
Crowd-Pleaser: There’s a reason spinach dip is always the first appetizer to vanish — and this version is no exception!
Ingredients Needed
- Spinach: Adds color, nutrition, and classic flavor. Cooking it down and draining removes excess moisture for a creamy dip.
- Onion & Garlic: Build savory flavor and depth.
- Artichoke Hearts: Bring tang and texture that pairs perfectly with the spinach and crab.
- Cream Cheese: Forms the creamy base that holds everything together.
- Sour Cream: Adds tanginess and lightens up the texture.
- Boursin Cheese: Infuses extra garlic and herb flavor — next-level delicious!
- Parmesan Cheese: Adds a salty, nutty bite.
- Mozzarella Cheese: Melts beautifully for that gooey pull.
- Jumbo Lump Crab: The star ingredient — sweet, tender chunks add a luxurious seafood twist.
- Olive Oil or Butter: For sautéing the spinach and aromatics to bring out maximum flavor.
- Bayou City Seasonings, Lemon, Salt & Pepper: Enhances all the other flavors.
Quick How to Make Jumbo Lump Crab Spinach and Artichoke Dip
Here’s how to make this dip:
- Cook the Spinach: Sauté fresh spinach in olive oil or butter until wilted. Drain and squeeze out excess liquid.
- Cook the Aromatics: In the same skillet, cook diced onion until soft, then add minced garlic. Stir in chopped artichokes and cook to warm through.
- Mix in the Dip: add and combine cream cheese, sour cream, Boursin, parmesan, half the mozzarella, cooked spinach, sautéed veggies, and gently fold in the jumbo lump crab meat. Season with bayou city, salt, pepper, and lemon juice.
- Bake: Transfer to a baking dish, top with the remaining mozzarella, and bake at 375°F for about 20-25 minutes, until hot and bubbly.
- Serve: Let cool slightly and serve warm with crackers, toasted bread, or veggies.
Recipe Tips for the Perfect Spinach Dip
Additionally, by following these tips you’ll be able to make the best Dip
- Drain the Spinach Well: Excess moisture can make your dip watery. Always squeeze the spinach after cooking.
- Use Fresh Jumbo Lump Crab: For the best flavor, use fresh or high-quality refrigerated crab meat. Gently check for shells.
- Customize the Cheese: Swap Boursin for an herbed goat cheese or add extra garlic and herbs to plain cream cheese if needed.
- Make Ahead: Assemble the dip a day ahead, cover, and refrigerate. Just pop it in the oven when you’re ready to serve.
- Leftovers: Store in an airtight container in the fridge for up to 3 days and reheat gently.
FAQ
Q: Can I use frozen spinach instead of fresh?
A: Yes! Just thaw and squeeze out as much water as possible before adding to the skillet.
Q: What’s the best crab to use?
A: Jumbo lump crab gives the best sweet, tender chunks, but backfin or claw meat works too if that’s what you have on hand.
Q: Can I make this spinach dip without crab?
A: Absolutely! Leave out the crab for a classic spinach artichoke dip — or swap the crab for cooked shrimp or even chopped smoked salmon for a different twist.
Q: Can I make this dip ahead of time?
A: Yes! Prep and assemble the dip, cover tightly, and refrigerate up to 24 hours in advance. Bake just before serving.
More Appetizer recipes:
- Southwestern Eggrolls: Chili’s Copycat Recipe
- Cheeseburger Sliders
- Crawfish Bread
- Lemon Pepper Shrimp
If you loved this Spinach Dip recipe, let me know in the comments. Follow me on TikTok and Instagram for more delicious recipes!
Lump Crab Spinach and Artichoke Dip
Ingredients
Equipment
Method
- In a large skillet over medium heat, warm the olive oil or butter. Add the fresh spinach and cook, stirring, until fully wilted, about 2-3 minutes.
- Remove the spinach to a strainer or colander and press or squeeze out as much excess moisture as possible. Chop if desired and set aside.
- In the same skillet, add a splash more oil if needed. Sauté the diced onion for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the chopped artichokes and cook for 2-3 minutes to warm through and remove any excess moisture.
- Preheat oven to 375°F (190°C).
- In the same skillet, combine the softened cream cheese, sour cream, and Boursin cheese until smooth. Stir in the parmesan and half of the mozzarella.
- Fold in the cooked spinach, onion, garlic, artichokes, and gently fold in the jumbo lump crab meat. Season with bayou city all purpose, salt, pepper, and a squeeze of fresh lemon juice if desired.
- Transfer the dip to an oven-safe baking dish and sprinkle the remaining mozzarella over the top. Bake for 20-25 minutes, or until hot and bubbly and the top is golden brown.
- Let cool for a few minutes before serving. Serve warm with toasted baguette slices, tortilla chips, pita, or fresh veggies.
Video
Notes
- Crab: Use the freshest jumbo lump crab you can find. Gently pick through it for shells to avoid any surprise crunch!
- Boursin Substitute: If you don’t have Boursin, use an herbed goat cheese or add extra cream cheese with garlic and herb seasoning.
- Make Ahead: Assemble the dip up to a day in advance, cover, and refrigerate. Bake when ready to serve.
- Leftovers: Store leftover dip covered in the fridge for up to 3 days. Reheat gently in the oven or microwave.
The BEST dip I’ve ever had!!! Sooo good!
its my go to appetizer for sure!
I made this crab dip after seeing it on IG! My girlfriends and I loved it!
so glad you liked it!!