Best Crab Spinach Artichoke Dip (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Fresh lump crab meat
02 -
Pre-chopped frozen spinach, thawed and moisture removed
03 -
Canned artichoke hearts, chopped into bite-sized pieces
04 -
Full-fat cream cheese, softened
05 -
Full-fat sour cream
06 -
Kewpie mayonnaise
07 -
Thinly sliced green onions
08 -
Refrigerated Parmesan cheese, grated
09 -
Mozzarella cheese, grated
10 -
Garlic powder
11 -
Salt and black pepper
12 -
Red pepper flakes (optional)
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and grease a 10.5x7.5-inch or similar-sized casserole dish.
02 -
Thaw frozen spinach completely. Place spinach in the middle of a cheesecloth or towel and wring out all excess water.
03 -
Chop artichoke hearts into bite-sized pieces and thinly slice green onions.
04 -
In a large mixing bowl, whisk together softened cream cheese, sour cream, and Kewpie mayonnaise until smooth.
05 -
Add the chopped artichoke hearts, spinach, green onions, garlic powder, red pepper flakes (if using), grated Parmesan cheese, 3/4 cup grated mozzarella cheese, flaked crab meat, salt, and pepper. Mix gently to combine.
06 -
Transfer the mixture into the prepared casserole dish and spread evenly. Top with the remaining mozzarella cheese.
07 -
Bake for 20-25 minutes or until edges are lightly golden. Then broil for 2-5 minutes until the top is bubbly and golden brown. Keep an eye to avoid burning. Serve hot or warm.
# Notes:
01 -
Ensure cream cheese is at room temperature to mix smoothly with other base ingredients.
02 -
Double-check the crab meat for any lingering shells or cartilage.
03 -
Grating cheese from a block ensures better melting compared to pre-shredded cheese.