Best 11 Spinach Crab Dip Recipes

HOT SPINACH AND CRAB DIP

Steps:

• Preheat the oven to 425 degrees F.
• Melt the butter in a medium pot over medium heat. Add the onion and garlic, season with salt and pepper and cook, stirring occasionally, until softened, about 6 minutes. Add the cream cheese, Worcestershire, dry mustard, paprika and cayenne, and stir until melted. Add the spinach and crabmeat, and stir until warm and bubbling. Stir in the cheeses and season with salt and pepper.
• Transfer the dip to a small baking dish and top with the panko. Place the baking dish on a baking sheet and bake until bubbling and golden, about 15 minutes.
• Serve hot with crackers.

RED LOBSTER HOT CRAB SPINACH ARTICHOKE DIP COPYCAT RECIPE

Steps:

• Thaw spinach and drain very well!
• Heat milk and all spices on med. heat ( do not boil) Reduce heat and simmer Sauté onion and 1 tablespoon butter until translucent about 8 minute.
• Add to milk mixture.
• Melt remaining butter and add flour, making a roux , about 3-4 minutes. Add to milk mixture on low heat Add cheese, except 1/2 cup Montery Jack for topping. Keep on very low heat careful not to burn, stir until melted Remove from heat and cool 15 minutes Drain artichokes and cut into small pieces Add spinach and artichokes to mixture and blend well.
• Finally, add lump crab with large spoon. Fold in gently.
• Pour into 11x9x2 casserole pan and top with remaining Monterey jack cheese. Bake at 350°F 12-15 minutes.
• Serve with tortilla chips warmed in the oven and pico de gallo!

WARM CRAB & SPINACH DIP

Steps:

• In a large nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 minutes. Stir in cream cheese and Boursin until melted. Add milk, cream and wine, stirring constantly., Add seafood seasoning, Worcestershire, hot sauce and red pepper flakes. Stir in crab, spinach and cheddar cheese until cheese melts and mixture is bubbly. Serve warm with blue tortilla chips.

SPINACH & CRAB DIP

Steps:

• In a large saucepan over low heat, combine the first nine ingredients. Cook and stir until cream cheese is melted. Stir in crab; heat through., Transfer to a serving bowl; serve with crackers. Refrigerate leftovers.

BAKED SPINACH, CRAB AND ARTICHOKE DIP

Steps:

• Heat oven to 375°. Mix all ingredients except Cheddar cheese and crackers in medium bowl until well blended.
• Spread mixture in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole. Sprinkle with Cheddar cheese.
• Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.

CRAB ARTICHOKE AND SPINACH DIP

Steps:

• Put spinach into colander and press out excess liquid.
• Mix all together into a small crockpot and let bake for at least 1 hour on low.
• Serve with tortilla chips, or bagel chips, or spread on baguettes.

CREAMY SPINACH AND CRAB MEAT DIP

Steps:

• Mix powdered soup mix with sour cream and mayonnaise and refrigerate until soup mix softens (this can be done overnight if you like).
• Stir in well the rest of the ingredients.
• Take a large round unsliced bread loaf and cut a big circle from the top. Hollow the cavity out by pressing down on the bread. Make little cuts around the edges of the loaf near the rim of the circle.
• Fill the loaf with the dip. The cuts allow people to tear bread off easily to dip. I usually chop up the bread 'lid' as well as it always gets dipped in and eaten.

HOT SPINACH AND CRAB DIP

Steps:

• Mix all together and fold in crab last.
• Top with a little cheese and green onion.
• Bake 350 for 30 minutes.

INSTANT POT® SPINACH CRAB DIP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon ghee; saute red onion, garlic, red pepper flakes, and salt until onion is tender, about 5 minutes. Stir in crabmeat, mayonnaise, coconut milk, 1/2 of the almond flour and nutritional yeast, and spinach.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
• Preheat the oven to 450 degrees F (230 degrees C). Combine remaining almond flour and nutritional yeast with remaining 1 tablespoon ghee.
• Unlock and remove pressure cooker lid. Transfer dip to an oven-proof serving dish; top with the almond flour mixture and green onions.
• Bake in the preheated oven until top is browned, about 5 minutes.

SPINACH CRAB DIP

Steps:

• Mix the soup mix, sour cream, cream cheese, Miracle Whip, garlic powder, honey and lemon juice together until smooth.
• Add crab meat, chopped green onion and chopped water chestnuts.
• Cook frozen spinach with salt to taste and drain well.
• Mix all ingredients together.
• Refrigerate 3 hours before serving with bread or crackers.

SPINACH ARTICHOKE CRAB DIP

Steps:

• Preheat oven to 350° F. Lightly grease an 8" gratin dish or shallow, oven proof dish. Melt butter over medium heat in heavy gauge sauce pan. Add minced garlic and flour and stir until smooth. Add milk and bring to a simmer for 5 minutes, stirring constantly over medium heat. Add Alouette Spinach Artichoke Spreadable Cheese and heat until melted. Add ground nutmeg and season to taste with salt and pepper. Fold in crab meat and spoon into prepared baking dish. Bake for 8-10 minutes or until golden brown and bubbly. Serve warm.