Description
This Best Ever Crab Spinach Artichoke Dip is a creamy, cheesy, and flavorful appetizer that combines fresh spinach, tender crab meat, and marinated artichokes in a luscious cheese sauce. Perfectly broiled to a golden top and finished with fresh chives, it’s an ideal dip to serve with crostini, crackers, or warm bread for any gathering or party.
Ingredients
Scale
Base Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup half and half
- 4 ounces cream cheese
- 2 teaspoons Worcestershire sauce
- 2 teaspoons dijon mustard
Cheeses
- 1 cup parmesan cheese (freshly grated)
- 1 cup mozzarella (freshly shredded)
Vegetables and Seafood
- 10 ounces baby spinach (fresh)
- 6 ounce jar marinated artichokes (drained)
- 1 pound lump crab meat
Garnish
- 1 tablespoon chives (finely chopped for topping)
Instructions
- Melt butter and make roux: In a cast iron skillet, melt the butter over medium heat. Once fully melted, reduce the heat to low and whisk in the flour to create a roux. Gradually add the half and half ¼ cup at a time, whisking continuously until the mixture is smooth and thickened.
- Incorporate cream cheese and seasonings: Increase heat to medium-low, add cream cheese, Worcestershire sauce, and dijon mustard. Stir until the cream cheese is fully melted and the sauce is silky.
- Add spinach: Add a few handfuls of fresh spinach at a time to the sauce, stirring until each batch wilts before adding more. Continue until all spinach is incorporated and evenly coated.
- Mix in artichokes and crab: Lower heat to low and gently fold in the drained marinated artichokes and lump crab meat, taking care not to break up the crab lumps or artichokes.
- Stir in cheeses: Turn off the heat and stir in freshly grated parmesan and shredded mozzarella until just combined.
- Broil the dip: Transfer the mixture to a baking dish or keep it in the cast iron skillet if oven-safe. Place under the broiler for 5-6 minutes, or until the cheese on top is slightly browned and bubbly.
- Garnish and serve: Remove from oven, top with finely chopped chives, let cool slightly, and serve warm with crostini, crackers, or warm bread. Enjoy!
Notes
- Using fresh spinach ensures the best flavor and texture, but frozen spinach can be substituted if thoroughly drained.
- Be gentle when folding in crab meat to keep the lumps intact for texture.
- If you don’t have a cast iron skillet, a heavy oven-safe skillet or baking dish will work fine.
- Adjust broiling time depending on your oven to avoid burning the cheese topping.
- This dip can be made ahead and refrigerated; reheat gently before broiling.
