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Crab, Spinach and Artichoke Dip


Please watch the video for cooking instructions.


  • 8 oz. jumbo lump crabmeat
  • 9 oz. bag fresh spinach – blanched, squeezed dried and chopped
  • 1 13oz can artichoke hearts (in brine), drained and chopped
  • 1/2 tsp crushed red pepper flake
  • 1/2 tsp granulated garlic
  • 1/2 tsp granulated onion
  • pinch of hot paprika (sweet paprika can be used instead, but add an additional pinch of cayenne)
  • 2 oz. cream cheese
  • 2 cups half & half
  • 3 tbsp unsalted butter
  • 1 slightly rounded tbsp all-purpose flour
  • 2 oz. gruyere, shredded
  • 2 oz. white cheddar, shredded
  • 3 oz. whole-milk mozzarella, shredded
  • 2 oz. fontina, shredded
  • 1 clove garlic, minced
  • 2 scallions, finely chopped
  • 2 tbsp flat-leaf parsley, chopped
  • zest of 1 lemon
  • *parmigiano-reggiano cheese for topping
  • Kosher salt & ground black pepper to taste


  1. Please see the youtube video posted above for cooking instructions. If you have any questions, email me or leave a comment below.
  2. Enjoy!
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