Description
This Cheesy and Creamy Shrimp & Crab Spinach Dip is a decadent appetizer combining succulent shrimp and lump crab meat with fresh spinach and a blend of creamy cheeses. Perfectly seasoned with Old Bay and garlic, this warm dip is ideal for serving with tortilla chips, crackers, or toasted bread at gatherings or game-day parties.
Ingredients
Scale
Seafood
- 1/2 lb shrimp, peeled, deveined, and chopped
- 1/2 lb lump crab meat
Vegetables & Herbs
- 2 cups fresh spinach, chopped
- 3 cloves garlic, minced
Dairy & Sauces
- 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: Chop the peeled and deveined shrimp into bite-sized pieces. Ensure the lump crab meat is free of shells and set both aside.
- Sauté garlic and spinach: In a skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add the chopped spinach and sauté until wilted, about 2-3 minutes. Remove from heat.
- <strong.Combine dairy and seasoning: In a mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, shredded mozzarella, grated Parmesan, Old Bay seasoning, salt, and pepper. Mix until smooth and creamy.
- Add seafood and spinach: Fold the sautéed spinach and garlic mixture along with chopped shrimp and lump crab meat into the cheese mixture until evenly incorporated.
- Bake the dip: Preheat the oven to 350°F (175°C). Transfer the mixture to a baking dish and spread evenly. Bake for 20-25 minutes until bubbly and golden on top.
- Serve warm: Remove from oven and let cool slightly. Serve warm with tortilla chips, crackers, or toasted bread for dipping.
Notes
- Use fresh or thawed shrimp and crab meat for best flavor and texture.
- Adjust Old Bay seasoning according to your preferred spice level.
- This dip can be prepared a day ahead; assemble and refrigerate, then bake before serving.
- For a lighter version, substitute sour cream with Greek yogurt and use reduced-fat cheese.
- Make sure to remove any shell pieces from crab meat to avoid unpleasant bites.
