Easy Crab Spinach Artichoke Dip

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This crab spinach artichoke dip is so easy to make with only 9 simple ingredients (most that you can buy in the exact amounts you need - no need to measure!). This festive dip is a crowd pleaser, perfect for holiday get-togethers.

hand holding pretzel scooping the crab spinach artichoke dip.

Who doesn't love spinach artichoke dip? This popular starter is a classic for a reason! The indulgent dip combines tender spinach, tangy artichoke hearts, and a luscious blend of cheeses into one bubbly hot, creamy creation that's practically begging to be scooped up with the nearest chip, cracker, or breadstick.

And how could one possibly improve upon such a iconic appetizer? How about upping the ante with an even more indulgent ingredient - crab! The flavors of crab pair so well with the creamy, tangy, and savory flavors of spinach artichoke dip. (And, to complement the crab even more, you know we have to add in some Old Bay!)

The best part about this easy crab spinach artichoke dip is that it was created with easy prep in mind. Most of the ingredients can be purchased in the exact amounts you need, so you don't need to measure much. And, I include instructions in the recipe notes for using the microwave to thaw the spinach and soften the cream cheese, so you don't even need to plan ahead!

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Recipe ingredients
Step by step photos
Tips and tricks
Serving suggestions
Storage and reheating instructions
Recipe FAQs
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📖 Recipe

Recipe ingredients

Ingredient notes

Crab meat: you will need one 8-ounce tub of fresh crab meat. I used lump crab meat, but you can use whatever type is available or in your budget. Here is an article explaining the different types of crab meat available for purchase.

Italian style shredded cheese blend: this is usually a mix of mozzarella and Parmesan, with other cheeses potentially added in, such as Provolone. If you can’t find this type of cheese, you can substitute half shredded mozzarella and half shredded Parmesan.

Step by step photos

Here's a quick rundown on how to assemble the crab spinach artichoke dip.

softened cream cheese in bowl with spoon.

Step 1: After preheating the oven to 350 degrees F (177 degrees C), place the softened cream cheese into a large bowl. Stir the cream cheese until it is smooth.

cream cheese shredded cheese and Old Bay in bowl.

Step 2: Add about 1 cup of the shredded cheese (reserving about ½ cup for the top), sour cream, Old Bay, minced garlic, and (optional) mayo to the bowl. Stir to combine.

hands squeezing moisture out of defrosted spinach and placing spinach in bowl of dip ingredients.

Step 3: Thoroughly squeeze the moisture out of the thawed spinach and add it to the bowl.

Step 4: Add the chopped or torn artichoke hearts and crab meat. Stir gently to combine.

Step 5: Scoop the dip into a deep dish pie plate, or small casserole dish or cast-iron skillet. Spread the dip out evenly.

crab spinach artichoke dip in cast iron skillet covered with shredded cheese.

Step 6: Sprinkle the remaining cheese evenly over the top. Bake the crab spinach artichoke dip in the preheated oven for 25 - 30 minutes, or until bubbly and browned around the edges.

Tips and tricks

As I mentioned above, this recipe was designed with super easy prep in mind. Most of the ingredients can be purchased in the exact unit size you need, so you can just dump them into the bowl without having to measure. (The exceptions being the Old Bay, garlic, and optional mayo).

However, please take note of the amount needed for the shredded cheese. The recipe calls for 6 ounces of shredded cheese (about 1 ½ cups). Italian style shredded cheese comes in 6-ounce bags, but also 8-ounce bags. If you have an 8-ounce bag, just leave about ½ cup behind. Don’t be tempted to add the full 8 ounces, because I found that made the dip a little too firm.

The mayonnaise in the recipe is optional. I have made the dip with and without the mayo and I enjoyed it both ways. The dip made without the mayo had a lighter taste, and the tanginess of the sour cream came out a bit more. The dip with the mayo was a bit more creamy and indulgent. So, the choice is up to you!

You can use a deep-dish pie plate, small casserole dish, or cast-iron pan to bake the dip, something with around a 6 - 7 cup capacity. Here I used the 10.25 inch Lodge Cast Iron Baker’s Skillet (affiliate link).

Serving suggestions

This crab spinach artichoke dip goes well with so many accompaniments. Try serving the dip with:

Pretzels, pretzel crisps, or soft pretzel bites,
Crackers, cubed bread, or crostini,
Tortilla chips, kettle potato chips, or pita chips, and/or
Raw veggies such as carrots, celery, snap peas, and/or endive.

This spinach artichoke dip with crab would also pair nicely with my recipe for crispy air fryer fingerling potatoes!

Storage and reheating instructions

To store the crab spinach artichoke dip, first wait for it to cool down. Then, scoop it into a covered food storage container and store it in the fridge. The dip will keep for 2 - 3 days in the fridge.

To reheat the dip from the fridge, you can use either the microwave or the oven.

To reheat the dip in the microwave, place the dip in a microwave-safe container and cover it with a paper towel (to catch any spatter). Microwave the dip on high for 30 seconds and stir. Continue microwaving in 30 second increments, stirring in between, until heated throughout. The exact amount of time needed will depend on how much dip you are heating up and your individual microwave.
To reheat in the oven, place the leftover dip in an appropriately-sized oven-safe container, spreading it out evenly. Bake the dip in a preheated 350 degree F (177 degree C) oven for 10 - 15 minutes, or until heated through.

While it is safe from a food safety perspective to store the dip in the freezer to reheat later, the dip will be less creamy and more watery after thawing. If you choose to freeze the dip, it will keep for 2 - 3 months stored in an airtight container.

Recipe FAQs

What makes this dip so easy to make?

I developed this recipe to be super easy to prep. Most of the ingredients can be purchased in the exact amounts needed, so there is no need to measure. I have also included volume measurements in case you need them.

There is also very little (or no) chopping involved. To mince the garlic, you can use a garlic press if you have one, or buy pre-minced garlic. And, I tore the artichoke hearts into bite-sized pieces rather than chopping them, but you can chop them if you prefer.

Finally, I have also included easy microwave instructions for thawing the spinach and softening the cream cheese, so you don’t really need to plan ahead!

Can I make the dip ahead of time?

Yes, you can definitely make this dip ahead of time. Prep the dip all the way through adding the cheese on top. At that point, just cover the pan and refrigerate it for 1 - 2 days. When you are ready to bake the dip, remove the pan from the fridge for about 30 minutes before baking.

Can I use canned crab?

I have tested this recipe using canned crab, and while I don’t think it turned out quite as nice texturally as using the fresh crab meat, it was still very tasty! You can substitute two 6-ounce cans of crab that have been drained for the 8 ounces fresh crab meat.

crab spinach artichoke dip in cast iron pan with spoon on the side.

If you’ve tried this recipe, please leave a star rating and/or review in the comments section below, I would love to hear from you! You can also follow me on Facebook, Instagram and Pinterest. And sign up for my weekly newsletter to get recipes delivered straight to you!