Jumbo Crab and Spinach Dip
Jumbo Crab and Spinach Dip
Ingredients
For the Dip
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded, divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 5 ounces fresh spinach, chopped, squeezed dry
- 8 ounces jumbo lump crab meat, drained and picked over for shells
For Serving
- 2 tablespoons fresh chives, finely chopped
- 1 baguette, sliced and toasted, or crostini
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a medium-sized baking dish (approximately 1-quart capacity).
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, grated Parmesan cheese, 3/4 cup of the shredded mozzarella cheese, garlic powder, onion powder, salt, and black pepper. Mix until smooth and well combined, creating a velvety base.
⏱️ 5 min
- 3
Add the chopped and squeezed-dry fresh spinach to the cream cheese mixture. Fold gently until the spinach is evenly distributed.
⏱️ 3 min
- 4
Carefully fold in the drained jumbo lump crab meat. Be gentle to keep the crab lumps intact as much as possible.
⏱️ 2 min
- 5
Spoon the crab and spinach dip mixture into the prepared baking dish. Spread it evenly.
⏱️ 2 min
- 6
Sprinkle the remaining 1/4 cup of shredded mozzarella cheese over the top of the dip.
⏱️ 1 min
- 7
Bake for 20-25 minutes, or until the dip is hot and bubbly, and the cheese on top is melted and golden brown.
⏱️ 25 min•🌡️ 375
- 8
Remove from the oven and let it rest for a few minutes. Garnish with freshly chopped chives before serving.
⏱️ 5 min
- 9
Serve hot with toasted baguette slices or crostini.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Jumbo Crab and Spinach Dip
For the Dip
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded, divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 5 ounces fresh spinach, chopped, squeezed dry
- 8 ounces jumbo lump crab meat, drained and picked over for shells
For Serving
- 2 tablespoons fresh chives, finely chopped
- 1 baguette, sliced and toasted, or crostini
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a medium-sized baking dish (approximately 1-quart capacity).
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, grated Parmesan cheese, 3/4 cup of the shredded mozzarella cheese, garlic powder, onion powder, salt, and black pepper. Mix until smooth and well combined, creating a velvety base.
⏱️ 5 min - 3
Add the chopped and squeezed-dry fresh spinach to the cream cheese mixture. Fold gently until the spinach is evenly distributed.
⏱️ 3 min - 4
Carefully fold in the drained jumbo lump crab meat. Be gentle to keep the crab lumps intact as much as possible.
⏱️ 2 min - 5
Spoon the crab and spinach dip mixture into the prepared baking dish. Spread it evenly.
⏱️ 2 min - 6
Sprinkle the remaining 1/4 cup of shredded mozzarella cheese over the top of the dip.
⏱️ 1 min - 7
Bake for 20-25 minutes, or until the dip is hot and bubbly, and the cheese on top is melted and golden brown.
⏱️ 25 min•🌡️ 375 - 8
Remove from the oven and let it rest for a few minutes. Garnish with freshly chopped chives before serving.
⏱️ 5 min - 9
Serve hot with toasted baguette slices or crostini.
⏱️ 2 min