Spinach and Artichoke Dip is usually a preferred appetizer that most people order at restaurants. Who can resist the cheesy goodness of this dip that includes vegetables that are good for you? Doesn’t make you feel too guilty, right? So with that, we made our own version of Spinach and Artichoke Dip… but with the addition of King Crab meat! That extra layer of flavor really goes well with the cheese, spinach, and artichokes. This is an easy dip to prepare that will be a hit at any party and gathering. Serve it with some tortilla chips, toasted baguettes, or even pita bread. I promise you won’t feel crabby!
Here's what you'll need to prepare a casserole-sized dip that will feed about 8 people: 6 cups fresh baby spinach, 2 shallots thinly sliced, 1 lb. king crab meat, 2 cups marinated artichoke hearts, 8 oz. cream cheese cut into cubes, 1 cup grated Parmesan cheese, 1 tsp Old Bay Seasoning, 1 tsp paprika, and salt and pepper to taste. Sauté the spinach with shallots in some butter until spinach wilts, about 2 mins. If you don't have fresh spinach, frozen spinach (thawed) will be just fine.
Combine all of the yummy ingredients in a baking dish and sprinkle the top with paprika for color. Bake this at 375 degrees for about 12-15 minutes, or until the top begins to brown.
If you like a lot of cheese, then I would suggest adding more Parmesan cheese and/or cream cheese to the mixture. For us, we prefer to keep it lighter, yet flavorful. This way, we can really taste the textures of the crab, artichokes, and spinach. Give this recipe a try and alter it to your preference!
Just for your reference, here are other recipes we made using crab:
Spicy Crab Stuffed Mushrooms
Asparagus Crab Soup – Also Known As Vietnamese Sup Mang Cua
Crab Jambalaya with Catfish
Baked Crab Cakes with Remoulade Sauce
To view or print-out this recipe, click here: Crab, Spinach and Artichoke Dip