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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Hot Cheesy Crab, Spinach and Artichoke Dip

[heart_this] · Feb 4, 2008 · 37 Comments

Hot Cheesy Crab, Spinach and Artichoke Dip

When I was looking for crab recipes I came across the concept of a hot crab dip and since I had some left over crab I decided to try making one. I found a bunch of recipes but none of them felt just right so I took what I liked from each of them and ended up with this one. I don’t think you can go wrong with a base of cream cheese and sour cream. Add a bunch of of cheese and it only gets better. I really couldn’t make a dip without some green so I added some spinach and green onions. Of course we cannot forget the star of the show, the crab. The dipped turned out to be really amazing! It was nice and warm and gooey and creamy and tasty. The crab added that extra bit of flavour and a texture that just sent it over the edge. I will definitely be making this again!

Hot Cheesy Crab, Spinach and Artichoke Dip

Hot Cheesy Crab, Spinach and Artichoke Dip

Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour Servings: 6
ingredients
  • 1 tablespoon butter
  • 2 cloves garlic (chopped)
  • 1/4 cup white wine
  • 1 cup baby spinach (packed)
  • 4 ounces cream cheese (room temperature)
  • 1/2 cup sour cream
  • chili sauce to taste
  • salt and pepper to taste
  • 1/4 parmigiano reggiano (grated)
  • 1/2 cup mozzarella (grated)
  • 1/2 cup cheddar (grated)
  • 1 cup artichoke hearts (chopped)
  • 1 cup crab (chopped)
  • 2 green onions (chopped)
directions
  1. Melt the butter in a pan over medium heat, add the garlic and saute until fragrant, about 30 seconds.
  2. Add the white wine and spinach and heat until the spinach wilts, about 1-2 minutes.
  3. Process the spinach, cream cheese, sour cream, chili sauce, salt and pepper in a food processor until nice and mixed.
  4. Mix everything, place the mixture into a baking dish bake in a preheated 350F/180C oven until bubbling and golden brown on top, about 20-30 minutes.
Slow Cooker: Implement steps 1-3, mix everything, place it in the slow cooker and cook until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low.
Similar Recipes:
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Htipiti (Greek Feta Cheese Dip)
Hot Spinach and Artichoke Dip
Reuben Dip
Jalapeno Popper Dip
Spinach and Artichoke Hummus
Shrimp Scampi Dip
Spinach and Artichoke Egg Muffins
Avocado Spinach and Artichoke Dip
Cajun Chicken Alfredo Dip
Cajun Shrimp and Andouille Cheese Dip
Slow Cooker Spinach and Artichoke Dip
Spinach and Artichoke Pasta Salad

Appetizer, Crockpot, Dip, Food, Gluten-free, Low-carb, Recipe, Seafood, Slow Cooker

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Reader Interactions

Comments

  1. Nora B. says

    February 5, 2008 at 2:42 am

    Kevin that looks so goey good! Love crabs, but never had them in dips.

    Reply
  2. giz says

    February 5, 2008 at 4:30 am

    It does look like goodness on a plate – just pass the scoops and I’m good. Going to make this Friday night for company – I’ll let you know how it turns out.

    Reply
  3. Cookie baker Lynn says

    February 5, 2008 at 4:33 am

    Oh my gosh, this sounds amazing! I love every single ingredient and put all together I’m sure it’s unbeatable.

    Reply
  4. Randi says

    February 5, 2008 at 4:50 am

    kevin – thanks for the comment on the stew 🙂 this dip looks awesome. i wish i had seen it before the superbowl. i can’t wait to have a bunch of people over to try it.

    Reply
  5. Manggy says

    February 5, 2008 at 5:27 am

    Never heard of a hot crab dip before, but I simply love everything that went into this dip that I’ll have to try it out sometime! Thanks for the recipe 🙂

    Reply
  6. Gigi says

    February 5, 2008 at 7:27 am

    oooh, this sounds really good. I love chips and dip.

    Reply
  7. Peter M says

    February 5, 2008 at 12:22 pm

    Ummm, I could dine simply on this, Kevin.

    What kind of crab meat did you use…fresh or tinned, brand name you can recommend?

    Reply
  8. Anonymous says

    February 5, 2008 at 12:58 pm

    What’s not to like here? I bet it’s delicious 🙂

    Reply
  9. Sylvia says

    February 5, 2008 at 1:30 pm

    Wow Kevin , I like pies , cheese pies are the best , but Cheese, Spinach, and the dip…Makes me crazy I want a little bit of these tart, please.

    Reply
  10. javagirlkt's cookin' says

    February 5, 2008 at 2:06 pm

    This looks really fun and easy, and a lot nicer than just buying dip from the store.

    Reply
  11. Tara says

    February 5, 2008 at 2:10 pm

    OH… MY… GOD. That looks so good and I’m sure it was spectacular all hot from the oven. Yum!!!!

    Reply
  12. Bellini Valli says

    February 5, 2008 at 3:00 pm

    I need to get some crackers NOW!!!!!!!!!!!!!!!!!!!!!!!!

    Reply
  13. Deborah says

    February 5, 2008 at 3:19 pm

    I made a spinach artichoke dip this weekend, and the recipe next to it was a hot crab dip. I have been craving it ever since. But your recipe sounds even better!

    Reply
  14. sher says

    February 5, 2008 at 5:10 pm

    Oh–that’s my favorite kind of thing. I’d take that over any sweet treat. Beautiful picture, Kevin. I’ll take the whole plate, thank you.

    Reply
  15. Helene says

    February 5, 2008 at 6:21 pm

    I would have take a piece of that. Looks really good. Thanks for sharing.

    Reply
  16. Mansi Desai says

    February 5, 2008 at 7:48 pm

    Oooh!! that looks yummy kevin!

    Reply
  17. JennDZ - The Leftover Queen says

    February 5, 2008 at 9:19 pm

    That looks just gorgeous! I am sure it tasted rich and sinful!

    Reply
  18. Proud Italian Cook says

    February 5, 2008 at 10:50 pm

    I’m with Val, Pass the crackers pleaseeeee!!!! Cheesy, goey, Love!!! Yummmmm

    Reply
  19. Kevin says

    February 6, 2008 at 1:47 am

    Peter: This weekend was my first time having crab. I got some frozen precooked crab (king, I think) that was still in the shell for the summer rolls that I made. I had a lot left over and I used some of it in the dip. It was rather expensive though… If I were to get crab to just make the dip I think that I would try some cheaper frozen out of the shell crab.

    Reply
  20. MrsPresley says

    February 6, 2008 at 3:21 am

    i love crab dip! this looks great!

    Reply
  21. Pixie says

    February 6, 2008 at 6:46 am

    I love the sound of a gooey dip and anything with crab meat in it is a bonus.

    Reply
  22. Susan says

    February 6, 2008 at 2:06 pm

    Love hot crab dip! This looks incredible, Kevin!

    Reply
  23. Pam says

    February 7, 2008 at 12:33 am

    Kevin, I love that you are always finding the best ways to use up your bits of things leftover. Seriously, I wish you would come peek in my fridge and give me some hints!

    Reply
  24. Anonymous says

    February 10, 2008 at 7:41 pm

    From the ingred.you could just add some eggs and have a crustless quiche.

    Reply
  25. Anonymous says

    September 9, 2008 at 2:19 am

    Wow, this looks amazing! I can’t wait to try it!

    Reply
  26. James Henderson says

    September 23, 2008 at 10:05 pm

    wow going to make some now!!!!

    Reply
  27. Brianne says

    January 22, 2011 at 8:44 am

    Hi,
    this recipe looks amazing, but I want to make it for an upcoming party. Would you recommend tripling or doubling the recipe if I was to make it to serve about 20 people

    Thanks !

    Reply
  28. Kevin says

    January 22, 2011 at 4:48 pm

    Brianne: If you are serving it as the only appetizer/ snack I would make at least 5 X the recipe.

    Reply
  29. Anonymous says

    January 26, 2012 at 10:10 pm

    Just wanted to let you know that this recipe is in fact Gluten free. Add some Gluten free corn chips and you are set. Thank you for the recipe.

    Reply
  30. sara o'connor says

    January 27, 2012 at 7:51 am

    I am going to make this over the weekend. My mouth is watering just looking at it. I can't promise it will look as good as yours, but I will give it my all.

    Thank you!
    Sara

    Reply
  31. Emily (New York, NY) says

    March 23, 2012 at 5:14 pm

    Every time I go to the Cheesecake Factory I devour the warm crab + artichoke dip..literally devour it. I'm sooo happy I came across this recipe so now I can devour it at home too! Thank you for sharing!!

    Reply
  32. taoli says

    January 25, 2013 at 1:03 pm

    oh my, it looks and sounds so yummy. Unfortunately, no crab meat could be found where I live. Is there a substitute I could use?

    Reply
  33. Kevin says

    January 25, 2013 at 2:25 pm

    taoli: This dip is great without the crab but if you want to keep the seafood theme then cooked shrimp or even lobster would be good.

    Reply
  34. taoli says

    January 31, 2013 at 11:54 am

    thank you, will try it with shrimp )))

    Reply
  35. sheepdogplanet says

    February 4, 2014 at 3:31 am

    Kevin, this dip was AMAZING! I made this for a Superbowl party and it was a HUGE hit! (The dip, not the game, unfortunately). Everyone said this was delicious, and they snapped up the leftovers like it was gold. Thank you Kevin.

    Reply
  36. britt says

    December 24, 2017 at 2:44 am

    I make this every Christmas Eve and it's just so good. Using a dill havarti tomorrow. Thanks for the tradition.

    Reply
  37. Ro says

    February 8, 2021 at 8:50 pm

    I made this for Super Bow Sunday and it’s AMAZING! I added 12 ounces of crab meat, a tiny squeeze of Dijon and fresh parsley on top tastier (to my liking). This is the new go-to recipe for parties. THANK YOU!

    Reply

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