This crab spinach artichoke dip is so easy to make with 10 minutes prep time. And, it's ready in only about 35 minutes. This festive dip is a crowd pleaser, perfect for holiday get-togethers.
Note: this post was originally published in 2024 and updated in 2026 with new photos and improved instructions.
Who doesn't love spinach artichoke dip? It's such an iconic appetizer for a reason! Nothing can top a creamy artichoke spinach dip straight from the oven, except what if...we add fresh crab meat? And a little Old Bay to bump up that crabby flavor? Absolute perfection.
The best part about this crab spinach artichoke dip is that it was created with easy prep in mind. Many 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 down below for using the microwave to thaw the spinach and soften the cream cheese. So, don't worry if you didn't plan ahead!
Can't get enough spinach artichoke?
Check out my recipe for creamy spinach artichoke chicken casserole!
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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.
Shredded cheese: I used a blend of mozzarella and Parmesan that I shredded fresh. However, if you want even easier prep, you can use pre-shredded mozzarella and Parmesan, or even pre-shredded Italian cheese blend.
How to make the dip step by step
Here's a quick rundown on how to assemble the crab spinach artichoke dip:
Step 1
After preheating the oven to 375 degrees F (190 degrees C), place the softened cream cheese into a large bowl. Stir the cream cheese until it is smooth.
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.
Step 3
Squeeze the moisture out of the thawed spinach and add it to the bowl, along with the artichoke hearts. Stir to combine.
Step 4
Add the crab meat. Fold it in to the dip gently.
Step 5
Scoop the dip into a deep dish pie plate, small casserole dish, or cast-iron skillet. Spread the dip out evenly.
Step 6
Top with the remaining cheese. Bake in the preheated oven until bubbly. If desired, broil for 2 - 3 minutes to get a nicely browned top!
Recipe tips
- 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.
- Before adding the crab to the dip, pick it through to make sure there are no shell bits left over!
- If you want the top to be extra brown, after baking move the dip to the top oven rack. Then broil it on high for 2 - 3 minutes. Watch it carefully because the top can go from perfectly brown to TOO brown very quickly!
- Try serving the crab spinach artichoke dip with pretzels, crackers, cubed bread, or crostini. It would also go great with potato chips, tortilla chips, and/or raw veggies.
May-oh yes or may-no way?
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!
How to store and reheat the dip
To store the 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, for up to 2 - 3 days. To reheat the dip, 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
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.
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.
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Print📖 Recipe
Easy Crab Spinach Artichoke Dip
This crab spinach artichoke dip is easy to prepare; many of the ingredients can be purchased in the exact amounts you need - no need to measure! This festive dip is a crowd pleaser, perfect for holiday get-togethers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Bake
- Cuisine: American
Ingredients
- one 8-ounce block full-fat cream cheese (1 cup), at room temperature
- 4 ounces freshly-shredded mozzarella (1 cup)
- 2 ounces freshly-shredded Parmesan (½ cup) (note 2)
- one 8-ounce tub full-fat sour cream (1 cup)
- ¼ cup (56 g) mayonnaise (optional, for a richer dip)
- 2 cloves garlic, minced
- 2 ½ teaspoons Old Bay seasoning
- one 10-ounce box frozen chopped spinach, thawed (about ⅔ cup once moisture has been squeezed out)
- one 14-ounce can quartered artichoke hearts (about 1 ½ cups), drained and chopped or torn into bite-sized pieces
- one 8-ounce tub fresh crabmeat (scant 1 cup), picked through for shells (or two 6-ounce cans crabmeat, drained)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Add the softened cream cheese to a large bowl. Stir the cream cheese until smooth.
- Mix together the mozzarella and Parmesan cheeses. Add about 1 cup of the shredded cheese mix to the cream cheese. (Reserve about ½ cup of the cheese for later, you can eyeball this.) Also add the sour cream, (optional) mayo, minced garlic, and Old Bay seasoning to the bowl. Stir the mixture together until evenly combined.
- Squeeze the moisture out of the thawed chopped spinach (this step is important, otherwise the dip will be too watery). Add the squeezed spinach to the bowl. Also add the drained chopped or torn artichokes hearts. Mix to combine.
- Add the crab meat to the bowl and fold it in gently.
- Scoop the dip into a deep-dish pie plate, small casserole dish, or 10-10.5 inch cast-iron skillet. Spread the dip out evenly. Sprinkle the reserved shredded cheese evenly over the top.
- Bake the dip in the preheated oven for 25 - 30 minutes, or until the dip is bubbling and the edges are browned. If desired, move the dip to the top oven rack and broil on high for 2 - 3 minutes to brown the top even more.
Notes
(1) If you didn't thaw the spinach in the fridge ahead of time, and/or didn't take the cream cheese out to come up to room temperature before making the dip, don't worry! Here is how to quickly and easily thaw those ingredients using the microwave:
- Frozen spinach: remove the frozen spinach from all the packaging and place in a microwave-safe container. Microwave the block of spinach on high for 1 minute. Break the spinach up into chunks, and then microwave again on high for 1 minute. Stir the spinach well, and, if needed, microwave again on high in 30 second increments, stirring in-between, until thawed. (The spinach doesn't have to be warm, just no longer frozen.)
- Cream cheese: remove the block of cream cheese from all the packaging and place it in a microwave-safe container. Microwave the cream cheese on 50% power for 30 seconds. Break the cream cheese into chunks, and microwave again at 50% power for 30 seconds. Stir the cream cheese. If it is still not softened, microwave again at 50% power in 15 second increments, stirring in-between, until softened.
(2) If you want a shortcut, you can use pre-shredded Italian blend cheese instead of the mozzarella and Parmesan. However, I have found that the top layer of cheese doesn't melt or brown quite as well with this type of cheese. If that's not a concern, flavor-wise this is a great substitute!
The nutrition information below is an estimate only, provided by an online nutrition calculator. It does not include the optional mayonnaise. The nutrition counts of your dish will vary based on the brand and exact amounts of ingredients used. This nutrition estimate should not be considered a substitute for professional medical, health, or nutritional advice. See our full disclosure policy.
Nutrition
- Serving Size: 1/12 recipe
- Calories: 175
- Sugar: 0.8 g
- Sodium: 349 mg
- Fat: 14.6 g
- Saturated Fat: 8.9 g
- Carbohydrates: 3.6 g
- Fiber: 1.3 g
- Protein: 9.6 g
- Cholesterol: 58 mg
Mimi Rippee says
OOOOOOOOhhhhhhh I’ve got some packages of crab in my freezer and needed more ideas! This will be perfect. Thanks!
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