How to Make Spinach Artichoke Dip | Crab Spinach Artichoke Dip | Best Crab Dip

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a lower-calorie option with a cheesy flavor.

Remove the outer film from the bulb of garlic and chop the top.

Rub garlic with olive oil and season with salt, black pepper, and cayenne pepper.

Roast garlic for about 30 minutes until soft and juicy.

In a pan, heat olive oil and 1 tablespoon of butter over medium heat.

Add 4 handfuls of baby spinach to the pan and sauté until wilted; if desired, use 3 handfuls instead.

Roughly chop the artichoke hearts and set aside.

In a mixing bowl, combine 16 ounces of room temperature Philadelphia cream cheese, 3/4 cup sour cream, 1 cup parmesan cheese, and 1 cup mozzarella cheese; mix until smooth.

Season the mixture with salt, black pepper, cayenne pepper, and chipotle powder to taste.

Fold in the chopped artichoke hearts and sautéed spinach into the cheese mixture.

Squeeze the roasted garlic out of its skin and mix it into the dip.

Gently fold in the jumbo lump crab meat, being careful not to shred it too much.

Transfer the mixture into a cast iron skillet and spread it evenly.

Top with the remaining parmesan and mozzarella cheese, mixing them together before sprinkling on top.

Bake in the oven until bubbly and golden on top, checking for visual indicators of doneness.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens