Irresistible Shrimp, Crab & Spinach Dip
Okay, picture this: a bubbly, golden dip packed with tender shrimp and sweet crab, brightened by fresh spinach, melting right in your mouth. The kind of recipe that instantly transforms any gathering from “just a get-together” into a full-on celebration. Honestly, I can’t wait for you to try this – it’s got that rich, creamy texture with just the right balance of seafood flavor and a touch of green freshness. Plus, it’s surprisingly easy to pull together on a weeknight or for your next party. If you love dips that are both decadent and a little bit fancy (without the fuss), then you’re in the right place. Let’s dive in!
Quick Facts
- Yield: Serves 8
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients
For the Main Dish:
- 8 oz cooked shrimp, chopped
- 8 oz lump crab meat, picked over for shells
- 1 cup fresh spinach, finely chopped
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
How I Make It
Step 1:
Heat olive oil in a skillet over medium heat, then toss in the minced garlic and chopped spinach. Cook until the spinach is wilted and fragrant, about 2-3 minutes. This step adds a fresh pop of color and soft texture that’s crucial for balancing the richness later.
Step 2:
In a large mixing bowl, combine the softened cream cheese, sour cream, lemon juice, Worcestershire sauce, and smoked paprika. Use a hand mixer or sturdy spoon to blend until smooth and creamy.
Step 3:
Fold in the cooked spinach and garlic mixture, then gently stir in the chopped shrimp and crab meat. Be careful here – you want to keep the lumps of crab intact so you get delightful bursts of flavor in every bite.
Step 4:
Mix in the shredded mozzarella and Parmesan cheese. Season with salt and pepper to taste.
Step 5:
Spoon the mixture into a greased baking dish (about 1-quart size works well). Smooth the top with a spatula.
Step 6:
Bake at 375°F for about 15-20 minutes, or until the top is bubbly and golden brown. If you want a melty golden crust, pop it under the broiler for 1-2 minutes—just watch it closely so it doesn’t burn!
Variations & Tips
- Swap spinach for kale or arugula for a peppery twist.
- Use smoked gouda or cheddar instead of mozzarella for a smoky flavor.
- For extra heat, stir in a diced jalapeño or a pinch of cayenne pepper.
- If you prefer, use canned crab meat – just be sure to drain it very well to avoid watery dip.
- Add a splash of hot sauce or a dash of Old Bay seasoning for a classic seafood vibe.
- Leftover dip? Freeze in an airtight container for up to 3 months and thaw gently in the fridge.
How I Like to Serve It
This dip shines at any party, especially paired with crisp pita chips, toasted baguette slices, or crunchy vegetable sticks. I love serving it at summer BBQs or cozy winter game nights when everyone’s craving something warm and shareable. Bonus: it’s a crowd-pleaser that looks fancy but is super comforting!
Notes
- Store leftovers covered in the fridge for up to 3 days; reheat gently in the oven or microwave.
- If the dip seems too thick after baking, stir in a little milk or cream to loosen it up before serving.
Closing: Trust me, this dip has become my go-to showstopper because it’s creamy, flavorful, and just downright addictive every single time.
