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Crab Spinach and Artichoke Dip



1/2 cup half and half

1/2 cup sour cream

1 cup freshly grated Parmesan

1 cup shredded mozzarella, split for topping

1 cup shredded white cheddar, split for topping

1 (14-oz.) can artichoke hearts, drained and chopped

1 (10-oz.) package frozen spinach, defrosted and chopped

1 tbsp garlic, minced

2 tsp hot sauce

½ tsp horseradish

1 tsp lemon juice

½ tsp salt

1/2 tsp. red pepper flakes

½ lb crabmeat

3 tbsp butter

2 tbsp panko



Preheat ya oven to 350.

Place the butter in a skillet over medium heat. Once melted add the crab meat. Add the salt and lemon juice and sprinkle with the panko. Cook 3-4 minutes stirring occasionally to slightly toast the panko. Remove from the heat and set aside.

In a big ole bowl, combine half the mozzarella and white cheddar along with all the crab and other remaining ingredients. Give it a good mix to combine.

Transfer to a 9-inch cast iron skillet or baking dish and top with the remaining cheese.

Bake 25 minutes until it gets all bubbly and delicious then place under the broiler for a minute or two make sure the top layer of cheese is golden brown perfection. Keep your eye on it though, you’ve worked too hard to let that thang burn up on you now.

Remove and serve with tortillas chips or your favorite sturdy dip vessel. 

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