Cajun Crab Spinach Artichoke Dip
Preparation Time: 10 min
Cooking Time: 30 min
Serves 8
INGREDIENTS
- 1 small onion chopped
- 1 garlic clove minced
- 1 tbsp butter
- 9 oz spinach
- 1 can Reese Chopped Artichoke Hearts
- 8 oz crab meat
- 1 cup heavy cream
- 8 oz cream cheese
- 1 cup mozzarella cheese shredded
- 1 cup parmesan cheese divided
- 1 tbsp Old Bay Seasoning
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/4 tsp black pepper
- Zest from one lemon
- Juice from one lemon
DESCRIPTION
Rich, creamy, and irresistibly savory, this Baked Crab Spinach Artichoke Dip takes your favorite party classic to the next level. Made with Reese Chopped Artichoke Hearts and Reese Lump Style Crab Meat, it’s a luxurious blend of tender crab, sautéed spinach, caramelized aromatics, and melty cheese with a bright kick of lemon. Bubbly and golden straight from the oven, it’s perfect with crackers, baguette slices, or fresh veggies. Whether you’re hosting a dinner party or just indulging at home, this dip is pure comfort and crowd-pleasing flavor in every bite.
DIRECTIONS
- Preheat the oven to 425°F.
- In a skillet over medium heat, melt the butter.
- Add the chopped onion and garlic and cook until soft, about 3–4 minutes.
- Add the spinach to the skillet and cook until wilted, about 2 minutes. Add artichoke hearts into the same pan and sauté until water evaporates. Season with salt and black pepper.
- Add heavy cream and cream cheese into the pan and stir to combine in low heat.
- Remove from heat and add the crab meat, the cheeses and seasoning and lemon zest and lemon juice. Stir until well incorporated.
- Transfer the mixture to a greased baking dish.
- Sprinkle the remaining parmesan cheese over the top.
- Bake for 20–25 minutes, or until the dip is bubbly and golden brown on top.
- Let the dip cool for a few minutes before serving.
- Enjoy with toasted baguette slices, crackers, tortilla chips, or fresh veggies.