Description
This Creamy Shrimp and Crab Spinach Dip is a decadent appetizer perfect for entertaining. Combining succulent shrimp, tender crab meat, and fresh spinach in a rich, cheesy, and creamy base, it offers a delightful blend of flavors and textures. Baked to golden perfection, this dip is perfect served warm with crackers, bread, or fresh vegetables.
Ingredients
Seafood
- 1/2 pound cooked shrimp, peeled and chopped
- 1/2 pound crab meat, drained
Vegetables
- 1 cup fresh spinach, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Dairy and Cheese
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Seasonings
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Other
- 1 tablespoon olive oil or butter (for sautéing)
Instructions
- Prepare the spinach and aromatics: Heat olive oil or butter in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another 1 minute until fragrant. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- Combine the creamy base: In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Beat until smooth and creamy.
- Add seafood and vegetables: Fold in the cooked shrimp, crab meat, and wilted spinach mixture. Add Old Bay seasoning, salt, black pepper, and red pepper flakes if using. Mix well to incorporate all ingredients thoroughly.
- Prepare for baking: Transfer the mixture into a baking dish, spreading evenly. Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the top.
- Bake the dip: Preheat your oven to 350°F (175°C). Bake the dip for 20-25 minutes or until the top is golden and bubbly.
- Serve warm: Remove from oven and let cool for 5 minutes before serving. Serve warm with crackers, sliced baguette, or fresh vegetables for dipping.
Notes
- For a spicier dip, increase crushed red pepper flakes or add a dash of hot sauce.
- You can substitute fresh spinach with frozen spinach; just be sure to thaw and squeeze out excess water before using.
- This dip can be prepared a day in advance and baked just before serving for convenience.
- For a lower fat version, use light cream cheese, sour cream, and mayonnaise.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
