Description
This Cheesy and Creamy Shrimp & Crab Spinach Dip is a decadent appetizer combining tender shrimp, lump crab meat, and rich cheeses blended with fresh spinach. Baked until bubbling and golden, it’s perfect for parties and gatherings, served warm with crackers, baguette slices, or tortilla chips.
Ingredients
Scale
Seafood
- 1 tablespoon butter
- 1/2 pound raw shrimp, peeled, deveined, and chopped
- 1/2 pound lump crab meat, shells removed
Dairy & Creams
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Produce & Seasonings
- 1 clove garlic, minced
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup cooked and drained spinach (fresh or frozen)
- Juice of 1/2 lemon
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) to warm up for baking the dip later.
- Sauté Seafood: In a skillet over medium heat, melt the butter. Add minced garlic and sauté for about 30 seconds until fragrant but not browned. Add the chopped shrimp and cook for 2–3 minutes until they turn pink. Stir in the lump crab meat and cook for an additional minute. Remove from heat.
- Mix Dip Base: In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, Old Bay seasoning, black pepper, and crushed red pepper flakes if using. Add shredded mozzarella, grated Parmesan, lemon juice, and cooked spinach. Mix everything well until smooth and creamy.
- Combine Seafood and Dip: Fold the cooked shrimp and crab mixture into the creamy spinach cheese mixture, ensuring they are evenly distributed.
- Bake the Dip: Transfer the entire mixture into a greased baking dish, spreading it out evenly. Bake in the preheated oven for 20–25 minutes or until the dip is hot, bubbly, and slightly golden on top.
- Serve: Remove from the oven and serve warm alongside crackers, sliced baguette, or tortilla chips for dipping.
Notes
- If fresh lump crab meat is not available, canned or imitation crab meat can be used as a substitute.
- For a smoother texture, finely chop the cooked shrimp or pulse them briefly in a food processor before folding into the dip mixture.
- This dip can be prepared ahead of time and refrigerated until ready to bake, making it perfect for convenient entertaining.
