Description
This Cheesy and Creamy Shrimp & Crab Spinach Dip is a delightful blend of succulent seafood, fresh spinach, and rich cheeses, perfect as an appetizer or party snack. The dip combines chopped shrimp and lump crab meat with a creamy base of cream cheese, sour cream, and mayonnaise, enhanced by garlic and Old Bay seasoning for a flavorful seafood twist. Served warm with tortilla chips, crackers, or toasted bread, this dip is a guaranteed crowd-pleaser for any occasion.
Ingredients
Scale
Seafood
- 1/2 lb shrimp, peeled, deveined, and chopped
- 1/2 lb lump crab meat
Vegetables
- 2 cups fresh spinach, chopped
- 3 cloves garlic, minced
Dairy
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Seasonings & Oils
- 1 tsp Old Bay seasoning
- Salt and pepper, to taste
- 1 tbsp olive oil
Serving
- Tortilla chips, crackers, or toasted bread for serving
Instructions
- Prepare the seafood: Peel, devein, and chop the shrimp into bite-sized pieces. Ensure the crab meat is free of shells and gently flake it into chunks.
- Sauté the aromatics: In a skillet, heat 1 tbsp of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, taking care not to burn it.
- Cook the shrimp: Add chopped shrimp to the skillet and cook for 2-3 minutes until they turn pink and are cooked through. Remove from heat and set aside.
- Wilt the spinach: In the same skillet, add the chopped fresh spinach and cook for 1-2 minutes until wilted. Remove excess liquid if any remains.
- Mix the base: In a large bowl, combine softened cream cheese, sour cream, mayonnaise, shredded mozzarella, grated Parmesan, and Old Bay seasoning. Stir well until smooth and creamy.
- Combine all ingredients: Fold in the cooked shrimp, lump crab meat, wilted spinach, and sautéed garlic mixture. Season with salt and pepper to taste, mixing thoroughly.
- Bake the dip: Preheat the oven to 350°F (175°C). Transfer the mixture to an oven-safe dish and bake for 20 minutes until bubbly and lightly golden on top.
- Serve: Remove from the oven and let cool slightly. Serve warm with tortilla chips, crackers, or toasted bread for dipping.
Notes
- For extra spice, add a pinch of cayenne pepper when mixing the base.
- Fresh lump crab meat is preferred but canned crab meat can be used if necessary.
- Make sure to drain any excess liquid from the spinach to prevent the dip from becoming watery.
- This dip can be prepared ahead and baked just before serving.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
