Your next game day needs this Crab and Spinach Dip! This 35-minute hot crab dip is filled with juicy lumps of crab meat, low-fat cream cheese, and Greek yogurt, making it rich and cheesy, yet not as heavy as your average dip. Serve it with pita chips or carrot sticks.
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Although decadent, this crab spinach dip is an easy-to-make appetizer with simple ingredients. If you love my popular no-ranch buffalo chicken dip, you'll love this dip! It's perfect appetizer for game days, holidays, potlucks, hosting casual dinners, and more.
Ingredients and Substitutions
- Crab meat. Any wild-caught lump crab meat will work well here.
- Artichoke hearts. For convenience, I recommend canned artichoke hearts. Be sure to drain the excess water from the can to prevent your crab dip from being thin and watery.
- Cheese. I used a combination of shredded mozzarella and cheddar cheese. Parmesan cheese would be another great alternative. For best results, shred your own cheese. It melts better than pre-shredded cheese.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1: In a large bowl, add the crab, cream cheese, yogurt, fresh spinach, artichokes, salt, black pepper, garlic powder, onion powder and some of the cheese.
Step 2: Mix until well combined.
Step 3: Place the crab dip mixture in an 8x8 or 6x10 baking dish and top with the remaining mozzarella cheese.
Step 4: Bake the crab spinach artichoke dip for 20-25 minutes, or until the cheese starts to bubble, then broil for 2-3 minutes or until slightly golden.
Sarah's Top Tips for the Best Crab Dip
- Use artichokes packed in water, not oil. Artichoke hearts packed in oil have a much stronger flavor and can alter the taste of your crab dip. They can also make the dip too greasy.
- Allow the cream cheese to soften to room temperature. Cold cream cheese will be difficult to mix in with the other dip ingredients. Allow to soften for 30 minutes to 1 hour before getting started.
- Use quality crab. Lump crab meat is more expensive, but it does make a difference in the quality of the dip. As a general rule of thumb, the better the crab, the better the dip!
Serving Suggestions
This warm dip makes an excellent appetizer or afternoon snack and is best served with dippers such as cubed French bread, tortilla chips, and pita chips. For an added kick of heat, top with red pepper flakes or a few dashes of hot sauce.
Storage & Reheating
- This cheesy crab dip will keep in the fridge for up to 5 days. For best results, tightly cover with plastic wrap or transfer to an airtight container. If refrigerated uncovered, the dip will dry out and be less creamy and delicious.
- This warm crab and spinach dip can be reheated in the microwave or the oven at 350 degrees F. If baking, loosely cover with aluminum foil and bake for about 15 minutes, or until warm again. This is a great option if you'd like to prepare this dip ahead of time to bring to a potluck.
- As mentioned above, I do not recommend freezing dips made with cream cheese.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Warm Crab and Spinach Dip (No Mayo)
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Ingredients
- 2 cups crab meat
- 1 8 ounce block less fat cream cheese, softened
- ½ cup Greek yogurt
- 5 ounces fresh spinach, chopped
- 1 (15 ounce) can or jar of artichoke hearts, drained and chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, mix the crab, cream cheese, yogurt, spinach, artichokes and spices. You can also use a stand or handheld mixer for this.2 cups crab meat, 1 8 ounce block less fat cream cheese, softened, ½ cup Greek yogurt, 5 ounces fresh spinach, 1 (15 ounce) can or jar of artichoke hearts, drained and chopped, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, ½ teaspoon onion powder
- Stir in the cheddar cheese and half of the mozzarella.¾ cup shredded mozzarella cheese, ½ cup shredded cheddar cheese
- Transfer the mixture to a baking dish and top with the remaining mozzarella cheese.
- Bake for 20-25 minutes or until the cheese starts to bubble. Set the oven to Broil and broil for 2-3 minutes until the top is slightly golden.
- Remove from the oven, let cool for a few minutes and serve with chips or a baguette.
Sarah's Tips
- Use artichokes packed in water, not oil.
- Allow the cream cheese to soften to room temperature.
- Use quality crab.
Tools I Use for This Recipe
- Cutting board
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