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Crab and Artichoke Dip

Spinach Artichoke and Crab Dip

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  • Author: Cupcake from Brown Sugar
  • Total Time: 30 mins
  • Yield: 12 1x


  • 8 oz. cream cheese, softened
  • 12 oz. frozen chopped spinach, thawed
  • 1 c. heavy cream
  • ½ c. mayo
  • 1 c. Gruyere Cheese, grated
  • ½ c. Grated Parmesan Cheese, divided
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ tsp. red pepper flakes
  • 8 oz. lump crab meat
  • 7 oz. artichoke hearts, chopped
  • ¼ c. panko bread crumbs


  1. Preheat oven to 350 Degrees.
  2. In a large bowl, mix the cream cheese until creamy. Take the spinach out of the bag and turn to a strainer. Squeeze the excess moisture from the spinach and add to the cream cheese mixture. Mix with the cream cheese and add the mayo, cream, Gruyere Cheese, and ¼ cup of Parmesan Cheese, salt and pepper, red pepper flakes, and mix until well blended.
  3. Fold in the lump crab meat and artichoke hearts. Pour the crab meat mixture into a 32 ounce baking dish. In a small bowl, mix the remaining ¼ cup of parmesan cheese and panko crumbs and sprinkle on top of the dip. Bake for 20 minutes and the topping is golden. Serve with crostini’s.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Appetiser