Description
This Hot Cheesy Artichoke Crab Dip is a rich and flavorful appetizer perfect for gatherings. Cream cheese, spinach, artichoke hearts, crab meat, and sun-dried tomatoes combine with a blend of mozzarella and Parmesan cheeses, baked to bubbly perfection. Serve warm with crostini or crackers for a crowd-pleasing starter.
Ingredients
Scale
Vegetables and Herbs
- 1 cup fresh spinach, packed and stems removed
- 14 ounces canned artichoke hearts, drained and chopped
- 3 green onions, chopped
- ½ cup sun-dried tomatoes, julienned (dry, not packed in oil)
Dairy
- 8 ounces cream cheese, softened
- ¼ cup mayonnaise
- ½ cup sour cream
- 1 cup shredded mozzarella cheese
- â…“ cup Parmesan cheese
- 1 tablespoon butter
Other
- Juice of ½ lemon
- 1 teaspoon hot sauce
- 1 teaspoon garlic powder
- 1 cup lump crab meat, drained
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the dip evenly.
- Sauté Spinach: In a small pan over medium heat, melt 1 tablespoon of butter. Add the fresh spinach and cook just until wilted, which should take a minute or two. Remove from heat and set aside.
- Mix Base Ingredients: In a medium bowl, combine the softened cream cheese, mayonnaise, sour cream, lemon juice, hot sauce, and garlic powder. Stir thoroughly until the mixture is smooth and well incorporated.
- Add Vegetables and Cheese: Fold in the cooked spinach, chopped artichoke hearts, green onions, sun-dried tomatoes, and shredded mozzarella cheese into the cream cheese mixture. Mix gently but evenly to distribute all ingredients.
- Incorporate Crab: Carefully fold in the lump crab meat, ensuring the chunks remain intact for texture and flavor.
- Prepare for Baking: Transfer the entire mixture into a baking dish, spreading it evenly. Sprinkle the Parmesan cheese evenly over the top to create a golden, cheesy crust when baked.
- Bake: Place the baking dish in the preheated oven and bake for 20 minutes, or until the dip is heated through, bubbly, and the top turns lightly golden.
- Serve: Remove from oven and serve immediately, ideally with crostini, crackers, or vegetable sticks for dipping.
Notes
- Make sure to drain the crab meat properly to avoid excess moisture in the dip.
- Use dry sun-dried tomatoes rather than those packed in oil to keep the dip from becoming too oily.
- The dip can be prepared ahead of time and refrigerated before baking; just extend baking time by a few minutes as needed.
- For added spice, increase the hot sauce quantity or serve with spicy crackers.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently in the oven.
