Spinach Crab Artichoke Dip

Take your spinach artichoke dip to the next level by adding crab! This spinach crab artichoke dip is sure to be a party pleaser!

Next time your hosting a party, family gathering, game-day celebration or any type of get together, consider this creamy, cheesy, full-of-flavor spinach crab artichoke dip. Crab takes this hearty dip up a notch, and the warm, cheesy goodness of spinach artichoke dip is all there. Just be careful as it's pretty darn addicting!

This recipe is adapted from Alison Roman at New York Times Cooking. We altered her spinach artichoke recipe by adding crab, changing the preparation, and making minor changes to ingredients. We like her recipe since it uses just the right amount of cheese, without going overboard, which is important since that can really drive up the calories and fat.

Ingredients include fresh spinach, marinated artichokes, lump crab, garlic, cream cheese, mozzarella and parmesan cheese. It's easy to prepare since you simply chop up the spinach and the artichokes and mix all the ingredients together before popping in the oven to bake for 30 minutes.

Most often, this dip is served with crispy tortilla chips, toasted baguette, or crackers. We like to serve with low-carb pita chips, low-carb melba toast or even endive lettuce cups to reduce the carbs. We hope you love this dip as much as we do!

Ingredients

Just a few notes on key ingredients.

Cream cheese: Just one 8-ounce block of cream cheese is needed. Do not use the cream cheese spread in a round container. Be sure to the soften the cream cheese beforehand by leaving at room temperature for about half an hour or by briefly microwaving for 30 seconds or slightly more.

Sour cream: Sour creams helps thin the cheese mixture and adds a nice tang to the dip.

Parmesan and mozzarella: We like to freshly grate parmesan and mozzarella since pre-shredded contains preservatives and starches and doesn't produce as good of results. But, in a pinch, you could use pre-grated parmesan and mozzarella.

Lump crab meat: Since we're in the Seattle-area, we get fresh Dungeness lump crab from the seafood section of our grocer. But, you can also get lump crab in the tuna section of most grocers. Be sure to get real crab and not imitation crab, which is basically made from fish that's turned into a paste that includes high-carb fillers. For more information on lump crab meat, click here.

Fresh spinach: We highly recommend using fresh spinach, instead of frozen as frozen is not as flavorful and can create a watery dip. Just one 5-ounce container is needed. We like to chop into small pieces for this recipe.

Quartered, marinated artichoke hearts: We prefer to get marinated artichoke hearts since they have more flavor. Be sure to squeeze as much of the oil out of the hearts before chopping and adding to the mixture. You don't want a runny dip. You'll chop the quartered artichoke hearts into smaller chunks.

Fresh garlic: We mince three fresh garlic cloves, but you could use ¾ teaspoon of garlic powder in a pinch.

How to Make

STEP 1: Soften the cream cheese to room temperature. Pre-heat the oven to 350 degrees F. In a large bowl, add cream cheese, sour cream and garlic and beat with a mixer on medium speed until smooth and creamy, about a few minutes. Stir in grated parmesan, ¼ cup shredded mozzarella, chopped artichokes and spinach. Stir until thoroughly combined. Fold in crab until mixed through. Taste dip and season with salt if necessary.

STEP 2: Grease a 9-inch baking dish. Fill the dish with dip mixture and smooth the top to an even level. Top with the remaining mozzarella (¼ cup).

STEP 3: Bake for 25 to 30 minutes, until it starts to bubble. Broil on high for two minutes until mozzarella turns golden and bubbly. Serve in baking dish or serving bowl with serving spoon. Served with preferred accompaniments.

Expert Tips

For best results, follow these tips:

• Be sure to the soften the block of cream cheese (note: do not use cream cheese spread in round container) beforehand by leaving at room temperature for about half an hour or by briefly microwaving for 30 seconds or slightly more.
• We recommend freshly grating parmesan and mozzarella since pre-shredded contains preservatives and starches and doesn't produce as good of results.
• We prefer to get marinated artichoke hearts since they have more flavor. Be sure to squeeze as much of the oil out of the hearts before chopping and adding to the mixture. You don't want a runny dip.
• We also highly recommend using fresh spinach instead of frozen as frozen is not as flavorful and can create a watery dip.
• Fresh garlic is the best in this dip. Simply grate or mince. We recommend fresh over garlic powder.
• Use quality, real lump crab. Do not use imitation crab, which is basically made from fish that's turned into a paste that includes high-carb fillers.
• Add salt to taste, only if needed. With the crab and parmesan, you don't need much salt. After preparing dip mixture, taste and add salt to taste (before going into oven).

How to Serve

Serve warm with preferred accompaniments. Most often, this dip is served with crispy tortilla chips, toasted baguette, or crackers. We like to serve with low-carb pita chips, low-carb melba toast, endive lettuce cups or chopped veggies to reduce the carbs.

How to Store & Prepare in Advance

Any leftovers can be stored in a covered container in the fridge for a day or two. Simple reheat in the microwave and serve.

To make a day in advance or the same day, prepare mixture in 9-inch baking dish and store covered in fridge. When ready, bake according to instructions.

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If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!