Lump Crab and Spinach Dip
Lump Crab and Spinach Dip
Ingredients
For the Dip
- 8 ounces fresh spinach
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon unsalted butter
- 1/2 cup yellow onion, chopped
- 1 tablespoon garlic, minced
- 1/2 cup artichoke hearts, chopped, drained
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 2 1/2 ounces Boursin cheese, half of a 5.2 oz container
- 1/4 cup heavy whipping cream
- 1/4 cup Parmesan cheese, grated
- 1 lemon, zest and juice
- 1 cup lump crab meat, picked over for shells
- 1 tablespoon Bayou City All Purpose Seasoning, or to taste
- 1/2 cup mozzarella cheese, grated
For Garnish and Serving
- 1/2 cup lump crab meat, picked over for shells, for topping
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 baguette, sliced, for serving
Instructions
- 1
Preheat oven to 350°F. Heat a large skillet over medium heat.
⏱️ 5 min•🌡️ 350
- 2
Add olive oil to the hot skillet. Add the fresh spinach and season generously with black pepper. Sauté until the spinach is completely wilted, about 3-5 minutes.
⏱️ 5 min
- 3
Remove the wilted spinach from the skillet and place it on a paper towel-lined plate to drain excess moisture. Set aside.
⏱️ 2 min
- 4
Add butter to the same skillet. Once melted, add the chopped onions and cook until softened, about 3 minutes. Add the minced garlic and chopped artichoke hearts, cooking for another 2 minutes until fragrant.
⏱️ 5 min
- 5
Reduce heat to low. Add the softened cream cheese, sour cream, and Boursin cheese to the skillet. Stir until the cheeses are melted and well combined.
⏱️ 3 min
- 6
Squeeze any remaining moisture from the wilted spinach and add it to the cheese mixture in the skillet. Pour in the heavy whipping cream and stir to loosen the mixture.
⏱️ 2 min
- 7
Grate Parmesan cheese directly into the skillet. Zest the lemon directly into the skillet, then squeeze in the juice of the lemon. Stir to combine.
⏱️ 2 min
- 8
Add 1 cup of lump crab meat to the skillet. Gently fold the crab meat into the mixture to avoid breaking up the lumps.
⏱️ 2 min
- 9
Season generously with Bayou City All Purpose Seasoning. Fold the seasoning into the dip. Taste and adjust seasoning as needed.
⏱️ 1 min
- 10
Transfer the dip mixture to a white baking dish and smooth out the top. Grate mozzarella cheese evenly over the top of the dip.
⏱️ 2 min
- 11
Bake for 15-20 minutes, or until the top is golden brown and bubbly.
⏱️ 20 min•🌡️ 350
- 12
Remove the dip from the oven. Create a small mound with the remaining 1/2 cup of lump crab meat in the center of the baked dip. Garnish with fresh chopped parsley around the crab meat.
⏱️ 1 min
- 13
Serve hot with sliced baguette.
Kitchen Tools
Nutrition Facts (per serving)
Lump Crab and Spinach Dip
For the Dip
- 8 ounces fresh spinach
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon unsalted butter
- 1/2 cup yellow onion, chopped
- 1 tablespoon garlic, minced
- 1/2 cup artichoke hearts, chopped, drained
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 2 1/2 ounces Boursin cheese, half of a 5.2 oz container
- 1/4 cup heavy whipping cream
- 1/4 cup Parmesan cheese, grated
- 1 lemon, zest and juice
- 1 cup lump crab meat, picked over for shells
- 1 tablespoon Bayou City All Purpose Seasoning, or to taste
- 1/2 cup mozzarella cheese, grated
For Garnish and Serving
- 1/2 cup lump crab meat, picked over for shells, for topping
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 baguette, sliced, for serving
Instructions
- 1
Preheat oven to 350°F. Heat a large skillet over medium heat.
⏱️ 5 min•🌡️ 350 - 2
Add olive oil to the hot skillet. Add the fresh spinach and season generously with black pepper. Sauté until the spinach is completely wilted, about 3-5 minutes.
⏱️ 5 min - 3
Remove the wilted spinach from the skillet and place it on a paper towel-lined plate to drain excess moisture. Set aside.
⏱️ 2 min - 4
Add butter to the same skillet. Once melted, add the chopped onions and cook until softened, about 3 minutes. Add the minced garlic and chopped artichoke hearts, cooking for another 2 minutes until fragrant.
⏱️ 5 min - 5
Reduce heat to low. Add the softened cream cheese, sour cream, and Boursin cheese to the skillet. Stir until the cheeses are melted and well combined.
⏱️ 3 min - 6
Squeeze any remaining moisture from the wilted spinach and add it to the cheese mixture in the skillet. Pour in the heavy whipping cream and stir to loosen the mixture.
⏱️ 2 min - 7
Grate Parmesan cheese directly into the skillet. Zest the lemon directly into the skillet, then squeeze in the juice of the lemon. Stir to combine.
⏱️ 2 min - 8
Add 1 cup of lump crab meat to the skillet. Gently fold the crab meat into the mixture to avoid breaking up the lumps.
⏱️ 2 min - 9
Season generously with Bayou City All Purpose Seasoning. Fold the seasoning into the dip. Taste and adjust seasoning as needed.
⏱️ 1 min - 10
Transfer the dip mixture to a white baking dish and smooth out the top. Grate mozzarella cheese evenly over the top of the dip.
⏱️ 2 min - 11
Bake for 15-20 minutes, or until the top is golden brown and bubbly.
⏱️ 20 min•🌡️ 350 - 12
Remove the dip from the oven. Create a small mound with the remaining 1/2 cup of lump crab meat in the center of the baked dip. Garnish with fresh chopped parsley around the crab meat.
⏱️ 1 min - 13
Serve hot with sliced baguette.