Crab & Spinach Dip Recipe

Drain Spinach

Place thawed spinach in a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove as much liquid as possible. Transfer to a bowl and set aside.

Pick Over Crab

Inspect the lump crab meat and remove any shells or dark bits. Gently flake larger pieces so the crab is in bite-sized chunks; keep some pieces intact for texture.

Preheat a medium skillet over medium heat. Add the olive oil or melted butter (1 tbsp). Add the finely diced yellow onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and sliced green onions and cook until fragrant, 30–45 seconds, taking care not to brown the garlic.

Add the drained spinach to the skillet and toss to combine with the aromatics. Cook 1–2 minutes to warm through and remove any remaining moisture. Taste and season lightly with 1/4 tsp kosher salt and a pinch of black pepper. Remove from heat and let cool slightly.

In a large mixing bowl, beat the softened cream cheese until smooth using a spatula or hand mixer. Add the sour cream and mayonnaise and mix until fully combined and creamy.

Stir in the grated Parmesan, shredded mozzarella (reserve 1/2 cup for topping), Dijon mustard, Worcestershire sauce, hot sauce, remaining salt (3/4 tsp) and black pepper, and the tablespoon of fresh lemon juice. If the mixture seems very thick, stir in up to 2 tablespoons cream to loosen to a spreadable consistency.

Fold in the cooled spinach-aromatics mixture until evenly distributed. Gently fold in the crab meat, trying not to break up the lumps too much so you retain texture.

Preheat the oven to 375°F (190°C). Transfer the assembled dip to a shallow ovenproof baking dish (about 8-inch or similar). Smooth the top and sprinkle the reserved 1/2 cup shredded mozzarella or extra Parmesan evenly over the surface. Lightly dust with smoked paprika.

Bake in the preheated oven until the edges are bubbly and the top is golden and beginning to brown, 18–22 minutes. For a deeper brown top, place under the broiler for 1–2 minutes — watch carefully to avoid burning.

Remove from oven and let rest 5 minutes. Sprinkle chopped fresh parsley over the top and finish with an extra squeeze of lemon if desired.

Serve warm with crackers, toasted baguette slices, or vegetable sticks. Leftovers can be refrigerated in an airtight container for up to 3 days; rewarm gently in a 325°F (160°C) oven until heated through.