Description
This Pappadeaux Crab and Spinach Dip is a creamy, cheesy appetizer featuring lump crab meat and fresh spinach. Baked until bubbly and golden on top, it’s perfect for serving warm with chips, crackers, or bread, making it an ideal party or game day snack.
Ingredients
Scale
Dip Ingredients
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 can (6 oz) lump crab meat, drained and flaked
- 1 cup spinach, chopped
- 1/4 cup green onions, chopped
- 1 tablespoon garlic, minced
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a baking dish to prepare it for the dip.
- Mix Base Ingredients: In a mixing bowl, combine the softened cream cheese, sour cream, grated Parmesan cheese, and shredded mozzarella cheese. Stir thoroughly until the mixture is smooth and well blended.
- Add Crab and Vegetables: Gently fold in the lump crab meat, chopped spinach, green onions, minced garlic, salt, and pepper. Mix everything evenly but carefully to maintain the texture of the crab meat.
- Transfer to Baking Dish: Spoon the mixture into the prepared baking dish and smooth out the surface to ensure even baking.
- Bake the Dip: Bake in the preheated oven for 20-25 minutes, or until the top is bubbly and golden brown. This ensures the dip is heated through and the cheese is melted perfectly.
- Serve Warm: Remove from oven and serve the dip warm alongside chips, crackers, or slices of bread for dipping.
Notes
- Ensure crab meat is thoroughly drained and flaked to avoid excess moisture which can make the dip watery.
- You can substitute fresh spinach with frozen spinach, just make sure to thaw and drain it well before using.
- Adjust garlic and seasoning according to taste for mild or more robust flavor.
- For a spicier kick, consider adding some finely chopped jalapeños or a dash of hot sauce.
- If you prefer a thicker dip, add a little more cream cheese or reduce sour cream slightly.
