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.

Easy Crab Spinach Artichoke Dip

hand dipping pretzel into crab spinach artichoke dip.

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This crab spinach artichoke dip is easy to prepare; most 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.

Author: Kate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 servings 1x
Category: appetizer
Method: bake
Cuisine: American

Ingredients

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one 8-ounce block full-fat cream cheese (1 cup), at room temperature
one 6-ounce bag Italian-blend shredded cheese (1 1/2 cups) (note 2)
one 8-ounce tub full-fat sour cream (1 cup)
1/4 cup (56 g) mayonnaise (optional, for a richer dip)
2 cloves garlic, minced
2 teaspoons Old Bay seasoning
one 10-ounce box frozen chopped spinach, thawed (about 2/3 cup once moisture has been squeezed out)
one 14-ounce can quartered artichoke hearts (about 1 1/2 cups), drained and chopped or torn into bite-sized pieces
one 8-ounce tub fresh crabmeat (scant 1 cup) (can substitute two 6-ounce cans crabmeat, drained)

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Instructions

Preheat the oven to 350 degrees F (177 degrees C).
Add the softened cream cheese to a large bowl. Stir the cream cheese until smooth.
Add about 1 cup of the shredded cheese to the bowl (reserving about ½ cup for later, you can eyeball this). Also add the sour cream, (optional) mayo, minced garlic, and Old Bay seasoning. Stir the mixture together until evenly combined.
Thoroughly 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, and crab meat. Stir gently just until combined.
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. Serve immediately with your choice of crackers, bread, chips, and/or veggies.

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) Italian-blend cheese is usually a mix of mozzarella and Parmesan, possibly with other cheeses such as Provolone added as well. Depending on the brand, you can find this cheese in 6- or 8-ounce bags. This recipe calls for 6 ounces, so if you have an 8-ounce bag, just leave about 1/2 cup left in the bag (you can just eyeball this!). If you can't find Italian-blend cheese, you can substitute 3/4 cup shredded mozzarella and 3/4 cup shredded Parmesan.

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: 328 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

Find it online: https://nibbleanddine.com/crab-spinach-artichoke-dip/