Crab And Spinach Dip Recipe

Prepare the spinach

Rinse spinach thoroughly and remove any large stems. In a large skillet over medium heat, add 1 tbs unsalted butter. Once melted and hot, add the packed spinach in batches and sauté until wilted, about 2–3 minutes per batch. Transfer wilted spinach to a fine-mesh sieve or bowl, press or squeeze out excess liquid and roughly chop. You should end up with about 1 to 1.5 cups chopped cooked spinach. Reserve.

Sauté aromatics

Wipe the skillet clean, then melt remaining 1 tbs butter over medium heat. Add the diced onion and a pinch of kosher salt; cook, stirring occasionally, until translucent and starting to brown at the edges, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant; do not let it burn.

Combine base ingredients

Lower heat to medium-low. Add the softened cream cheese to the skillet with the onions and stir until it begins to melt. Stir in the sour cream, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, remaining kosher salt (reserve total salt across steps to taste—see seasoning note), black pepper, and red pepper flakes (if using). Mix until smooth and homogenous.

Add spinach and crab

Fold in the chopped cooked spinach and flaked blue crab meat gently, taking care to keep some lumps of crab intact for texture. Add the grated mozzarella and Parmesan (reserve 1/4 cup mozzarella for topping). Stir until evenly combined. Taste and adjust seasoning, adding more salt, pepper, or lemon juice as needed.

Heat through

Continue cooking on low, stirring frequently, until the dip is warmed through and cheeses are melted, about 3–4 minutes. If the mixture seems too thick, add 1–2 tbs water or milk to loosen slightly.

Preheat your oven to 375°F (190°C). Transfer the warm dip mixture into a shallow oven-safe baking dish (about 1 to 1.5 quart). Smooth the top. Sprinkle the reserved 1/4 cup mozzarella evenly over the surface. If using breadcrumbs, toss breadcrumbs with 1 tsp melted butter and sprinkle on top as well for a crisp finish.

Bake the dip in the preheated oven until the top is bubbling and golden, about 12–15 minutes. For extra browning, switch the oven to broil for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with chopped fresh parsley before serving.

While the dip bakes, preheat a second oven rack or a skillet. If using oven: brush naan lightly with olive oil or melted butter, sprinkle with garlic powder and coarse sea salt if desired, and place on a baking sheet. Bake at 375°F (190°C) for 6–8 minutes until warmed and slightly crisp at the edges; for crisper wedges, broil 1 minute per side watching carefully. If using a skillet: heat over medium-high, brush naan with oil/butter and toast 1–2 minutes per side until charred spots appear.

Cut naan into wedges if needed and keep warm until the dip is ready.