I am unashamed to say that if you put spinach artichoke dip out at your party, I will live right next to it for the duration of the night. Where are my fellow dip lovers?? Spinach artichoke dip is one of my favorites, but I have a lot of opinions on textures. This crab-packed recipe is just right for summer picnics, porch parties, and beach trips! It's creamy, never gloopy or stodgy, so you can scoop up a mouthful with anything from chips to crudités. And, thanks to a not-so-secret ingredient, this crab spinach artichoke dip is shockingly light! So go ahead and park yourself next to the snack table and gobble this dip up with no regrets.
This post may contain affiliate links. There is no cost to you, but if you buy something from these links I may earn a small commission, which helps keep my stove hot and small pantry stocked–thank you!
The idea for this recipe came from a passing comment. Somebody said something at some point and I'd been thinking about it ever since. Spinach artichoke dip, but with crab folded in. Simple, delicious, brilliant! It can be fancy with real lump crab meat, or a bit humble with fake crab (aka surimi, which I sincerely love). No matter which you choose, the other flavors have been curated to enhance and support the crab flavor, not overpower it.
Summer Comfort Food
If we're going to the trouble of adding crab, "elevating" a classic recipe, then the overall finished dip should feel both super-tasty and well thought out. In a recipe this simple, how we treat each ingredient is important! This recipe is made on the stove, not baked in the oven, and is meant to be served slightly warm or at room temperature. Why? Because it's JUNE, and I wanted this artichoke spinach crab recipe to be perfected for porch parties, picnics, and beach trips. Save the hot and gloopy baking dish of dip for November!
Core Ingredients
As a professional chef, I'm concerned about the eating experience, balancing flavors and textures. As a hungry home cook, I want my cravings to be satisfied with no exceptions. The ingredients I use in this recipe manage to do both! Flavors are balanced and not too heavy. The textures are decadent but not heavy. But, even though my goal was not heavy, the flavors are exactly what I want when I'm craving some crab spinach artichoke dip!
Cheeses: Mozzarella and Cream Cheese
These two cheeses are classic. You really don't need to get fancy with sour cream or parmesan cheese. Cream cheese for creaminess and a teensy bit of tang. Part-skim/shredded mozzarella for a bit of that yummy, melty, goo factor. Don't use fresh mozzarella here. It won't melt properly! For me, the cream cheese is more important. I prefer a creamy, scoopable dip.
Too much mozzarella will give you photo-worthy cheese pulls that are actually a pain in the ass to eat. The wrong amount of mozzarella will also cause your dip to congeal as it cools to room temperature. For a winter version that is kept hot in a crock pot or on a hotplate, that's fine. But I want my summer crab artichoke dip to be the perfect texture even at room temperature.
Evaporated Milk
My secret ingredient for so many creamy, tasty recipes! Functionally, it behaves like cream while letting the other flavors take center stage.
- It won't split or curdle over high heat
- It has a thicker, cream-like texture
- It has a more concentrated, slightly sweet flavor
But, because it's low-fat, the resulting texture is silky instead of oily. Fat is delicious, but too much can leave an unpleasant slick on your lips and/or mask the other flavors in a recipe. (Not to mention the digestive upset that can come after a night of indulgence. If you're over 30 you know...).
Fresh Baby Spinach
I've mentioned my unabashed hate for frozen cooked spinach before. It's slimy, over-cooked, and I will never change my mind about it. Because pre-washed, fresh, baby spinach is so easy to come by it will always be my #1 choice. The flavor is brighter and the texture is much more tender. I like to wilt my spinach into the creamy base of the dip, rather than sauteing it. It's much more gentle and saves a step!
Canned Artichoke Hearts
Any canned artichoke will do, in my experience. I prefer to use quartered hearts, because some of the chopping is basically done for you. It's so easy to just give them a quick once-over with your knife!
I don't personally recommend the canned artichoke that are just the bases of the heart, with no leaves. In my opinion, having the delicate leaves distribute throughout the dip is one of the best parts. You get artichoke flavor in every bite! But, of course, you should use what you've got.
Crab or Surimi
The vast majority of the times that I make my spinach artichoke crab dip, it will be with surimi. It's tasty, pre-cooked, and much cheaper than real crab. However! Because crab is expensive and such a treat, I developed this recipe to support the crab flavor, not overpower it. The flavors are tasty and punchy, not cloying or heavy. This makes sure that when you splurge on real claw crab meat (or any fresh crab meat!) you'll really get to appreciate it!
Shallot and Celery
Shallot (or onion) is a no-brainer. That good allium flavor plus a bit of texture. You can use half a medium or small onion, but I call for shallot to avoid having leftover onion that takes up space in the fridge.
Minced celery adds the teensiest bit of texture and a whole bunch of flavor. It is naturally a bit salty, and the flavor is a great pairing with crab. Did you know that celery seed is actually one of the ingredients in classic Old Bay seafood seasoning? Plain celery seed can sometimes be tricky to find, but there's a good chance you'll already have celery in your fridge--maybe even as part of the veggie platter to go with this dip!
Basic Method
Prep your ingredients
This recipe is all in the prep. Once that's done there's not much else to do!
- Mince your shallot and celery
- Drain and chop your artichoke hearts
- Chop your spinach (Don't chiffonade unless you want it stuck in your teeth like green floss)
- Measure and grate your dairy (unless you bought pre-grated mozzarella)
- Measure out your salt and spices
- Chop your cooked crab or surimi
How to make crab spinach artichoke dip
Now that your prep is done, there are essentially 3 steps to the actual cooking of this recipe:
- Sweat your shallot over medium heat. You want it slightly softened, but it doesn't have to be totally soft. I recommend the lower side of medium, to prevent too much browning.
- Mix in everything but the spinach, cheeses, the crab. It's easiest to incorporate everything in the order listed in the recipe, but it's not the end of the world if an ingredient jumps the line.
- Wilt the spinach, melt the cheese, and fold in the crab. Wilting the spinach in the evaporated milk is faster than a dry pan, thanks to the steamy environment. Then, reduce to low and stir in the cheeses until totally melted. To avoid over-cooking the crab or breaking it into lumps that are too small, add it at the very end after adjusting seasoning.
FAQs and Troubleshooting
Absolutely! I would increase the spinach by an ounce or so, to make up some of the bulk lost by omitting the crab, but it's not a necessity.
I haven't tried this personally, but I would try the following: Use oil or vegan butter instead of regular butter for the shallot. Use cashew cream instead of evaporated skim milk. Use vegan cream cheese and a mild vegan shredded cheese.
No, emphatically no! Evaporated milk is not sweetened. It may taste slightly sweeter than regular milk because the natural sugars have been concentrated, but it has no added sweeteners. It is thicker in texture than whole milk, closer to light cream.
Sweetened condensed milk is also cooked down, but it is very sweet. Its texture is very, very thick and syrupy. They are not interchangeable.
If your dip is too thick, thin it out with a dribble of evaporated milk. If it looks to thin, mix in a bit more mozzarella. Keep in mind, however, that like all dips this will thicken as it cools. You might want to let it sit for 15 minutes or until its room temperature to get a sense for its final texture.
I have two recommendations. First, bring a cooler with ice packs and a small serving bowl. Only put some dip out at a time, in the small serving bowl, and leave the rest safe and cold in the cooler. Second, if it's going to be very hot, bring a larger serving bowl to fill with ice or ice packs, then nestle the smaller serving bowl into the ice-filled bowl. Alternatively, you might want to leave your dip bowl in the cooler. Better safe than sorry!
Looking for more summery, fun recipes? Take a look at these!
Springy Green Pea Pesto with Fresh Basil
Salmon Croquettes with Feta and Fresh Herbs
Watermelon Tomato Salad with Basil, Mint, and Feta
Cilantro-Lime Bean Salad with Fresh Corn and Avocado
How to Make Mussels in Escabeche
Vietnamese-Inspired Ginger-Herb Meatballs with Lemongrass (Vegan Option)
Cheesy Summer Squash Galette
Recipe: Crab Spinach Artichoke Dip
Ingredients
- 1 tablespoon butter or olive oil, for sauteing
- 1 large shallot, minced, or ½ a small onion
- Kosher salt and black pepper
- 4 ounces drained canned artichoke hearts, chopped (Half a standard 14-ounce can)
- 1 celery stalk, minced
- ½ teaspoon dijon mustard
- ½ teaspoon garlic powder
- Pinch ground cayenne, optional
- 4 ounces evaporated skim milk, plus more to taste
- 2½ ounces fresh baby spinach, chopped, ~2 cups
- 4 ounces cream cheese, (¼ cup)
- 2 ounces coarsely grated mozzarella, (½ cup)
- ½ teaspoon rice vinegar
- 4 ounces crab meat or imitation crab meat, roughly chopped
Preparation
- Step 1In a medium pot over medium-low heat, melt the butter or heat the oil until shimmering. Add the shallot and a generous pinch of salt. Cook, stirring occasionally, until softened, 3 to 5 minutes. Add the artichoke, celery, dijon, garlic powder, and cayenne (if using) and stir until fragrant, 30 seconds.
- Step 2Stir in the evaporated milk, scraping up any browned bits on the bottom of the pan. Increase heat and bring to a simmer. Add the spinach to the pot one handful at a time, letting it wilt completely between each handful.
- Step 3Reduce heat to low. Stir in the cream cheese, mozzarella, rice vinegar, and ¼ teaspoon salt. Continue stirring until all the cheese has melted. Fold in the crab meat, then taste and adjust seasoning with salt, pepper, and vinegar. If the dip seems too thick, adjust with a splash of evaporated milk.
Extra Notes:
This post may contain affiliate links. There is no cost to you, but if you buy something from these links I may earn a small commission, which helps keep my stove hot and small pantry stocked–thank you!
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