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Preheat your oven to 375°F. Lightly grease a medium-sized baking dish (approximately 1-quart capacity).

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.

Add the chopped and squeezed-dry fresh spinach to the cream cheese mixture. Fold gently until the spinach is evenly distributed.

Carefully fold in the drained jumbo lump crab meat. Be gentle to keep the crab lumps intact as much as possible.

Spoon the crab and spinach dip mixture into the prepared baking dish. Spread it evenly.

Sprinkle the remaining 1/4 cup of shredded mozzarella cheese over the top of the dip.

Bake for 20-25 minutes, or until the dip is hot and bubbly, and the cheese on top is melted and golden brown.

Remove from the oven and let it rest for a few minutes. Garnish with freshly chopped chives before serving.

Serve hot with toasted baguette slices or crostini.

Preheat your oven to 375°F. Lightly grease a medium-sized baking dish (approximately 1-quart capacity).

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.

Add the chopped and squeezed-dry fresh spinach to the cream cheese mixture. Fold gently until the spinach is evenly distributed.

Carefully fold in the drained jumbo lump crab meat. Be gentle to keep the crab lumps intact as much as possible.

Spoon the crab and spinach dip mixture into the prepared baking dish. Spread it evenly.

Sprinkle the remaining 1/4 cup of shredded mozzarella cheese over the top of the dip.

Bake for 20-25 minutes, or until the dip is hot and bubbly, and the cheese on top is melted and golden brown.

Remove from the oven and let it rest for a few minutes. Garnish with freshly chopped chives before serving.

Serve hot with toasted baguette slices or crostini.
