Cajun Crab Spinach Artichoke Dip
This Cajun Crab Spinach Artichoke Dip takes the classic appetizer to a whole new level with succulent crabmeat and bold Cajun spices! Every scoop delivers creamy, cheesy goodness with just enough heat to keep everyone coming back for more.
Why We Love This Cajun Crab Spinach Artichoke Dip Recipe
This Cajun crab spinach artichoke dip combines a classic spinach artichoke base with delicious crab meat and Cajun seasoning, creating a dip that is seriously packed with flavor! The contrast between the rich, creamy texture and the bright lemon finish makes it somewhat addictive, so make sure to make enough to feed a crowd.
Spicy crab spinach artichoke dip is always a great option for game day, but can be served at any get together, year round! It is versatile enough to go with everything from crusty bread to crisp vegetables, making it perfect for a variety of guests.
Ingredients You Need
- Onion & Garlic: For a depth of savory flavor.
- Butter: To sauté the aromatics and the spinach!
- Spinach: Fresh spinach adds a slightly earthy flavor that complements the richness of the cheese and cream.
- Artichoke Hearts: I like to use Reese’s canned chopped artichokes, since they are the perfect size and so easy to use!
- Crab Meat: Adds sweet, delicate flavor and turns this dip into something special! Use high-quality crab meat from the deli section of the store, or a canned version!
- Heavy Cream & Cream Cheese: The combo of heavy cream and cream cheese creates the luscious, velvety base that holds everything together!
- Cheeses: Mozzarella brings the signature stretch while parmesan cheese adds depth and umami.
- Spices: You will need Old Bay seasoning to lend that classic cajun flavor, along with paprika, cayenne pepper, salt and pepper.
- Lemon: You will need both the zest and the juice to brighten up the rich flavors!
How to Make Cajun Spinach Artichoke Dip with Crab
- Preheat & Sauté Aromatics: Preheat the oven to 425F. In a skillet over medium heat, melt the butter. Add the chopped onion and garlic and cook until soft, about 3–4 minutes.
- Add Spinach & Artichoke Hearts: Add the spinach to the skillet and cook until wilted, about 2 minutes. Add artichoke hearts into the same pan and sauté until water evaporates. Season with salt and black pepper.
- Mix in Cream Cheese: Add heavy cream and cream cheese into the pan and stir to combine in low heat.
- Combine with Crab Meat: Remove from heat and add the crab meat, the cheeses and seasoning and lemon zest and lemon juice. Stir until well incorporated.
- Top with Cheese & Bake: Transfer the mixture to a greased baking dish. Sprinkle the remaining parmesan cheese over the top. Bake for 20–25 minutes, or until the dip is bubbly and golden brown on top.
- Serve & Enjoy: Let the dip cool for a few minutes before serving. Enjoy with toasted baguette slices, crackers, tortilla chips, or fresh veggies.
Tips for Success
- Don’t overcook the crab. Since crab meat is already cooked, add it after removing the pan from heat to keep it tender and prevent it from becoming rubbery.
- Control moisture carefully. Make sure to drain artichoke hearts well and cook spinach until water evaporates to avoid a watery dip.
- Low and slow for the cream. Keep heat low when adding cream cheese and heavy cream to prevent curdling and ensure a smooth texture.
Serving Suggestions
This Cajun crab spinach artichoke dip should be served bubbling hot straight from the oven, surrounded by a variety of dippers like toasted baguette slices, buttery crackers, tortilla chips, or fresh vegetables like bell pepper strips and cucumber rounds for lighter options. For a more substantial option, serve it in a hollowed-out round bread loaf with the torn bread pieces for dipping.
Frequently Asked Questions
Yes! Prepare everything up to the baking step, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
Shrimp or langostino make excellent substitutes, or you can omit the seafood entirely for a more classic spinach artichoke dip.
Absolutely! Use one 10-oz package of frozen spinach, thawed and very well drained, in place of fresh.
Store cooled leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a 350°F oven until warmed through.
More Dip Recipes to Try
- Moroccan Eggplant Dip
- Brussels Sprouts Pancetta Dip
- Southern Apple Salsa
- Creamy Miso Leek Dip
- Grilled Peach & Tomato Salsa
Cajun Crab Spinach Artichoke Dip Recipe
Ingredients
- 1 small onion chopped
- 1 garlic clove minced
- 1 tbsp butter
- 9 oz spinach
- 1 can Reese Chopped Artichoke Hearts
- 8 oz crab meat
- 1 cup heavy cream
- 8 oz cream cheese
- 1 cup mozzarella cheese shredded
- 1 cup parmesan cheese divided
- 1 tbsp Old Bay Seasoning
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/4 tsp black pepper
- Zest from one lemon
- Juice from one lemon
Instructions
- Preheat the oven to 425F
- In a skillet over medium heat, melt the butter.
- Add the chopped onion and garlic and cook until soft, about 3–4 minutes.
- Add the spinach to the skillet and cook until wilted, about 2 minutes. Add artichoke hearts into the same pan and sauté until water evaporates. Season with salt and black pepper.
- Add heavy cream and cream cheese into the pan and stir to combine in low heat.
- Remove from heat and add the crab meat, the cheeses and seasoning and lemon zest and lemon juice. Stir until well incorporated.
- Transfer the mixture to a greased baking dish.
- Sprinkle the remaining parmesan cheese over the top.
- Bake for 20–25 minutes, or until the dip is bubbly and golden brown on top.
- Let the dip cool for a few minutes before serving.
- Enjoy with toasted baguette slices, crackers, tortilla chips, or fresh veggies.
