Cajun Crab Spinach Artichoke Dip Recipe
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.
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.
Video
Notes
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.
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