Description
This Irresistible Shrimp, Crab & Spinach Dip combines succulent shrimp, lump crab meat, fresh spinach, and a creamy blend of cheeses for a rich and flavorful appetizer. Perfectly seasoned with garlic and a hint of cayenne, this baked dip is golden and bubbly, ideal for serving with toasted baguette slices, crackers, or vegetable dippers.
Ingredients
Scale
Seafood and Vegetables
- 1/2 pound medium shrimp, peeled, deveined, and chopped
- 2 cups fresh spinach
- 1/4 cup onion, finely chopped (optional)
- 1/2 cup lump crab meat
Dairy and Cheeses
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 tablespoon butter
Seasonings and Oils
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne or red pepper flakes (optional)
Instructions
- Cook Shrimp: Heat olive oil and butter in a skillet over medium heat. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until shrimp turn pink and curl. Remove from heat and chop into bite-sized pieces.
- Cook Spinach: In the same pan, add fresh spinach and cook until wilted, about 2–3 minutes. Transfer spinach to a colander and press out excess moisture to prevent watery dip.
- Prepare Creamy Base: In a large mixing bowl, combine softened cream cheese, sour cream, minced garlic, chopped onion (if using), salt, and black pepper. Stir thoroughly until the mixture is smooth and creamy.
- Combine Seafood and Spinach: Fold the chopped shrimp, lump crab meat, and well-drained spinach into the creamy mixture, ensuring all ingredients are evenly distributed.
- Add Cheese: Stir in half of the shredded mozzarella and grated parmesan cheese into the mixture, blending well for consistent flavor and texture.
- Prepare for Baking: Transfer the dip mixture into a greased oven-safe baking dish. Smooth the top evenly and sprinkle the remaining mozzarella and parmesan cheese evenly on top.
- Bake the Dip: Bake the dish in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the dip is golden and bubbly. For extra browning, broil for 1–2 minutes but watch carefully to prevent burning.
- Serve: Remove from the oven and serve the dip hot with toasted baguette slices, crackers, or a variety of vegetable dippers like carrot sticks and celery.
Notes
- Ensure spinach is well-drained to avoid excess moisture in the dip.
- Adjust cayenne or red pepper flakes according to your preferred spice level or omit for a milder dip.
- The dip can be prepared in advance and baked just before serving for convenience.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven.
- For a lighter version, substitute sour cream with Greek yogurt and use reduced-fat cheeses.
