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This Creamy Shrimp and Crab Spinach Dip transforms any gathering into something special. I created this recipe after countless family gatherings where everyone fought over the last bits of my seafood dips. The magic happens when succulent shrimp and sweet crab meat come together with fresh spinach in a rich cheese blend. Trust me when I tell you your guests won't be able to stop dipping.
What Makes This Recipe Special
Here's the thing about this dip it's both fancy and comforting at the same time. The seafood makes it feel luxurious while the creamy cheese sauce keeps it cozy and familiar. I love how quickly it comes together which makes it perfect for last-minute guests. Plus you can serve it with pretty much anything from crusty bread to veggie sticks.
Your Shopping List
- Shrimp: 1/2 pound peeled and deveined. Fresh tastes amazing but frozen works great too I use them all the time.
- Crab Meat: 1/2 pound. I usually grab canned lump crab meat from my local store but imitation crab works in a pinch.
- Spinach: 2 cups fresh chopped. It might look like a lot but trust me it cooks down perfectly.
- Cream Cheese: 1 cup softened. This is the backbone of our creamy base.
- Sour Cream: 1/2 cup. Adds that perfect tang we're looking for.
- Mayonnaise: 1/2 cup. Makes everything extra silky.
- Parmesan Cheese: 1/2 cup grated. The nutty flavor is absolutely crucial here.
- Mozzarella Cheese: 1 cup shredded. Creates that irresistible cheese pull.
- Garlic: 2 cloves minced. Fresh garlic makes all the difference.
- Lemon Juice: 1 tablespoon. Really brightens up the seafood.
- Salt and Pepper: To taste. Season as you go for the best flavor.
- Red Pepper Flakes: 1/4 teaspoon optional but adds a lovely warmth.
Lets Get Cooking
- Get Your Seafood Ready
- Warm up some oil in your biggest skillet over medium heat. Cook those shrimp with a pinch of salt pepper and splash of lemon juice until they turn pink about 3 to 4 minutes. Chop them into bite-sized pieces and set aside. Make sure your crab meat is clean and drained.
- Time for Spinach
- Use that same pan to wilt your spinach. It only takes a couple minutes. Drain off any extra water you don't want a watery dip.
- Mix Everything Together
- Grab your biggest mixing bowl and blend the cream cheese sour cream mayo garlic lemon juice and red pepper flakes until smooth. Fold in your seafood spinach Parmesan and half the mozzarella.
- Into the Oven
- Heat your oven to 350°F. Pour everything into a baking dish top with the rest of that mozzarella and bake about 20 to 25 minutes until it's all bubbly and golden on top.
- Time to Dig In
- Let it cool just a bit before serving. Not too long though this dip is best when it's nice and warm.
Perfect Pairings
My family loves this dip with warm sliced baguette or crispy pita chips. Tortilla chips work great too. When I'm trying to keep things light I'll put out a platter of fresh carrots celery and bell peppers. Sometimes I'll serve it as part of dinner with a big green salad on the side.
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Kitchen Secrets
Quality seafood makes all the difference in this recipe. I learned that the hard way. Start with less red pepper flakes you can always add more. The best part? You can mix everything up the night before and just pop it in the oven when you need it.
Make It Your Own
My keto friends love this with celery sticks and keto mayo. Sometimes I'll use Greek yogurt instead of sour cream when I want to lighten things up. The cheese is totally flexible too. Last week I tried it with sharp cheddar and it was fantastic.
Common Questions
Can I use frozen spinach? You sure can. Just thaw it completely and squeeze out all the water. Nobody wants a watery dip.
How long will it last? Keep it in a covered container in the fridge for up to 3 days. Just warm it up before serving.
Can I freeze it? Absolutely. Mix everything but don't bake it. Cover it well and freeze for up to a month. Let it thaw in the fridge overnight before baking.
Good for You Too
While this might taste like pure indulgence it's actually packed with good stuff. The spinach gives you iron and vitamins. The seafood brings protein and those amazing omega-3s. So go ahead and take that second helping. I won't tell anyone.
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Frequently Asked Questions
- → Can I make this dip ahead of time?
- You can prepare the dip mixture up to 24 hours in advance and store it in the fridge. When ready to serve, let it sit at room temperature for 30 minutes, then bake as directed.
- → What can I serve with this dip?
- This dip pairs well with toasted baguette slices, crackers, or fresh vegetables. Warm pita bread and tortilla chips are also great options for scooping up this creamy dip.
- → Can I use frozen spinach instead of fresh?
- Yes, you can use frozen spinach in this recipe. Make sure to thaw it completely and squeeze out all excess water before adding it to the dip. One 10-ounce package of frozen spinach equals about 2 cups fresh.
- → How long will leftovers last?
- Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warm through before serving.
- → Can I use imitation crab meat?
- While real crab meat provides the best flavor, you can use imitation crab meat as a budget-friendly alternative. The dip will still be delicious, though the texture and taste will be slightly different.