Creamy Spinach Crab Dip
Creamy, cheesy, and loaded with tender crab meat, this Spinach Crab Dip is an easy twist on a classic party appetizer. Handy Lump Crab Meat adds sweet crab flavor to a rich spinach and cheese base for a warm, shareable dip perfect for entertaining.
- 8 oz Handy Lump Crab Meat, drained
- 8 oz cream cheese, softened
- ½ cup sour cream
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 cup chopped spinach, cooked and well drained
- ¼ cup finely diced red bell pepper
- 1 clove garlic, minced
- Salt and black pepper, to taste
- OLD BAY® Seasoning, optional
- Tortilla chips, pita chips, crackers, or toasted bread for serving
Preheat oven to 375°F. Allow the cream cheese to soften to room temperature. Cook and thoroughly drain the spinach, removing as much excess moisture as possible. Drain any excess liquid from the Handy Lump Crab Meat and gently check for any remaining shell pieces.
In a medium bowl, combine the softened cream cheese and sour cream until smooth. Stir in the spinach, mozzarella, Parmesan, red bell pepper, and garlic until evenly combined. Gently fold in the Handy Lump Crab Meat, taking care not to break up the lumps.
Transfer the mixture to a small oven-safe baking dish and spread evenly. Bake at 375°F for 20–25 minutes, or until the dip is hot throughout and bubbling around the edges. Remove from the oven and allow to cool for a few minutes before serving.