This jumbo lump crab, spinach, and artichoke dip comes together in no time and bakes up hot and bubbly in the oven ready to be served with your favorite baguette or chips for dipping.
I was on the Black creator’s club podcast recently and the hosts asked me about my go-to dish to bring to a friend’s game night–without hesitation, I quickly answered jumbo lump crab, spinach, and artichoke dip because it’s such a pleasant surprise for guests. I for one love a good dip but ya’ll know I enjoy decadent things and there’s nothing quite like a creamy and cheesy hot jumbo lump crab, spinach, and artichoke dip. I love ordering spinach dip out at restaurants and when I see spinach and crab dip on the menu it’s game over, we have to order it.
Ingredients you’ll need for jumbo lump crab, spinach, and artichoke dip
I’ve made my fair share of crab dip in my day and this was actually the first time I used artichoke. I recently had brunch at Founding Farmers and they had the best crab artichoke dip and this was my guess at the recipe. Here’s what you need to make it
Jumbo lump crab
Frozen spinach
Can of artichoke hearts
Cream cheese & Cheddar cheese & Mayo
Worcheshire Sauce
Old bay seasoning
Salt + Pepper+Ground mustard
A squeeze of fresh lemon juice
Chips or crusty bread for dipping
Tools you’ll need
8×8 baking dish or 3 quart round baking dish
Silicone spatula
Mixing bowl
How to make jumbo lump crab, spinach and artichoke dip from scratch
1.Prepare a baking dish by buttering it or using a cooking spray and set aside
2.Mix all ingredients in the bowl and stir well ensuring not to mash the jumbo lump crab too much
3.Transfer the dip to the baking dish and top with cheddar cheese
4.Bake at 400 degrees for 25 minutes until hot and bubbly and the crust is golden
Common questions
Can you make this dip ahead of time?
Yes, you can also make this dip ahead and freeze it for when you’re ready to enjoy or bake half and save the other half for another time.
Can you use can crab meat instead of fresh?
Yes, you can but jumbo lump is way more decadent if you can get your hands on it.
Can you reheat the dip?
Yes, if you have any leftover dip, place it in the refrigerator and just pop it in the microwave for a couple of minutes and it’s as good as new!
More recipes to try
Crab spinach artichoke dip
Ingredients
- 8 oz jumbo lump crab
- 8 oz cream cheese softned
- 2 cups shredded yellow cheddar cheese
- 8 oz frozen chopped spinach squeezed dry
- 7 oz chopped artichoke hearts from the can rougly chopped
- 1 tbsp worcestershire sauce
- 1 tsp old bay seasoning plus more to taste
- 1 tsp ground mustard
- 1/4 cup mayo
- a squeeze of fresh lemon juice
- salt and pepper to taste
Instructions
- Butter a 8×8 baking dish and set aside
- Heat oven to 400 degrees
- In a mixing bowl, add softened cream cheese, mayo, worcestershire sauce, lemon juice and seasoning. Mix well until you have a nice smooth consistency
- Add crab, dried spinach and chopped artichoke to the mixture and fold to incorporate
- Layer mixture into baking dish by spooning in one layer followed by a layer of cheddar cheese. Do this until you reach the top of the baking dish with the lst layer beig cheddar cheese
- Bake for 20-25 minutes until crab dip is bubbly and hot with the crust being golden brown
- Allow the dip to settle for 5 minutes before serving and enjoy with a baguette or your favorite chips
If you make this jumbo lump crab, spinach, and artichoke dip be sure to tag me at @asiliglamcooks on Instagram so that I can re-post.
