Hot Crab Spinach Artichoke Dip

crab spinach artichoke dip in white baking dish with pita chips and crostini

5 from 2 votes

Hot Crab Spinach Artichoke Dip is a decadent baked dip loaded with spinach, artichoke hearts, lump crab meat, and cheese, and topped with buttery Ritz crackers. Easy to make and perfect for holiday parties and game day.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer, Snack

Cuisine: American

Servings:

Calories: 148kcal

Author: Cara Lanz

Ingredients

Crab Spinach Artichoke Dip

8 ounces cream cheese, softened
½ cup mayonnaise
½ cup sour cream
1 teaspoon garlic powder
½ teaspoon paprika
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
10 ounces frozen spinach, thawed and squeezed dry
14 ounces artichoke hearts, drained and chopped
6 ounces lump crab fresh or canned
1 cup Monterey Jack cheese, shredded
½ cup Parmesan cheese, shredded
⅓ cup green onions, sliced

Ritz Breadcrumb Topping

1 cup Ritz cracker crumbs about 28 crackers
4 tablespoons melted butter
¼ cup Parmesan cheese, shredded
¼ teaspoon paprika

Instructions

Preheat the oven to 375. Spray a 2.5 quart baking dish with nonstick spray.
Mix cream cheese, mayonnaise, sour cream, garlic powder, paprika, lemon juice, and Worcestershire sauce together until smooth and creamy.
Add the spinach, artichokes, crab, green onions, Monterey Jack cheese, ½ cup Parmesan cheese, salt, and black pepper. Stir until combined. Spread the mixture into the prepared baking dish.
Combine the crushed Ritz crackers, butter, Parmesan cheese, and paprika together. Sprinkle over the top of the dip.
Bake for 25 minutes or until heated through and bubbling.
Serve warm with crostini, pita chips, crackers, and sliced veggies.

Video

Notes

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for 3-4 days.

Reheat in a 350 degree oven covered in foil until heated through, 20-25 minutes. If desired, remove foil and bake an additional 5-10 minutes to crisp up the topping again.

Microwave individual servings for 1-2 minutes until warmed through.

Make Ahead

Refrigerated. Assemble the spinach artichoke crab dip without the topping. Do not bake it. Cover and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 30 minutes. Add the cracker topping and bake as directed. You may need to add a few extra minutes of baking time if it is still a bit cold going into the oven.

Frozen. Tightly wrap unbaked dip without cracker crumbs in two layers of plastic wrap and one layer of foil for up to one month. Thaw in the refrigerator. Before baking, let it sit at room temperature for 30 minutes. Add the cracker topping and bake as directed. You may need to add a few extra minutes of baking time.

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