Shrimp Crab Spinach Dip

This shrimp and crab spinach dip is always a showstopper at get-togethers. The creamy base hugs juicy shrimp and sweet crab with plenty of cheese and fresh spinach tucked inside. Whether you are hosting friends or craving something rich and savory to scoop up with crackers, this dip answers the call and always disappears first from the table.

Ever since I made this for my parents’ anniversary, it has become our go-to celebration starter. The richness draws you in and the cheesy seafood combo gets raves every time.

Ingredients

• Cream cheese: Softens up for easy mixing and forms a velvety base. Choose full-fat for best flavor if you can.
• Sour cream: Balances richness and tang in the dip. Use fresh rather than light for a smoother finish.
• Mayonnaise: Adds classic body and creaminess. Stick with a mild brand so it does not overpower the seafood.
• Mozzarella cheese: Melts beautifully and gives stretchy topping magic. Shred your own for the best melt.
• Parmesan cheese: Brings a salty nutty edge that pairs perfectly with seafood. Freshly grated is ideal.
• Olive oil: Needed for sautéing and adds fruity flavor. Look for extra virgin for best taste.
• Garlic: Adds aromatic punch that wakes up the creamy base. Pick firm cloves with no green sprouts.
• Spinach: Sneaks in freshness and color. Use vibrant green leaves and chop fine.
• Raw shrimp: Gives sweet flavor and juicy pops in every bite. Choose peeled and deveined for easier prep.
• Lump crab meat: Offers a touch of the sea and tender bites. Go for real if possible and check for shells.
• Salt and pepper: Essential for seasoning all the layers. Taste as you go.
• Crushed red pepper flakes: Offers just a whisper of heat. Add if you like a little kick.
• Fresh parsley: Brightens the finished dish and gives it a pretty pop of color. Use flat-leaf for fuller flavor.

Step-by-Step Instructions

Preheat Oven:

Set your oven to three hundred seventy five degrees Fahrenheit. Grease a baking dish or oven-safe skillet thoroughly so the dip does not stick.

Sauté Shrimp and Spinach:

Warm olive oil in a skillet on medium heat. Add finely minced garlic and stir gently for half a minute until the kitchen smells fragrant and the garlic just starts to turn golden. Add the chopped shrimp and cook for about three minutes until they are pink and just cooked through. Toss in the chopped spinach and stir until it wilts and turns deep green which happens quickly. Remove the skillet from heat and let the mixture cool so it does not melt the cheese base later.

Mix the Base:

In a big mixing bowl add the softened cream cheese sour cream and mayonnaise. Use a sturdy spoon or hand mixer and stir until there are no lumps and the blend is smooth and creamy. Stir in the mozzarella and Parmesan cheese then add the cooled shrimp and spinach mixture lump crab meat and season the bowl with a good pinch of salt pepper and red pepper flakes if you want a bit of heat. Gently fold everything together so the seafood is evenly spread throughout.

Assemble and Bake:

Spoon the cheesy mixture into the greased baking dish and smooth into an even layer. Sprinkle a generous handful of extra mozzarella across the top for a gooey browned finish.

Bake It:

Place the dish on the center rack and bake for twenty to twenty five minutes until the sides are bubbling and the cheese on top takes on a light golden color.

Garnish and Serve:

Remove from the oven and sprinkle chopped parsley over the top right before serving. Serve while hot and melty with sturdy dippers like toasted baguette slices crackers pita chips or tortilla scoops.

Save

My top pick is the crab because it adds that unmistakable sea-sweetness that always reminds me of family beach vacations. Making this with my kids for our New Year’s party has become tradition and we all sneak bites before the guests arrive.

Storing Leftovers

Let the dip cool completely and transfer it to an airtight container. Store in the fridge for up to three days. For best results reheat gently in the oven or microwave until warmed through. The dip will thicken as it sits but stirring in a spoonful of milk or cream when reheating helps revive that creamy texture.

Ingredient Swaps

If you can not find lump crab meat use imitation crab sticks diced small. Frozen shrimp that is thawed and well drained works just as well as fresh. Nonfat Greek yogurt can swap in for sour cream in a pinch but will make the dip a little less rich. You can use a blend of cheeses like Monterey Jack or provolone for a twist.

Serving Suggestions

This dip is fantastic with classic dippers like toasted baguette rounds crackers or tortilla chips. It also makes an irresistible topping for baked potatoes or as a filling for warm pita pockets. For a fancier touch serve in a bread bowl with veggie sticks on the side.

A Little Seafood Dip History

Spinach and artichoke dip became famous in American restaurants during the nineteen eighties and inspired all sorts of creamy baked dips. Seafood versions like this one are common in coastal kitchens where recipes spotlight local shrimp and crab. Combining that classic creamy base with tender seafood creates a rich party food that feels both nostalgic and special.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, thawed frozen spinach works well. Be sure to squeeze out excess moisture before adding to the mixture.

→ What shrimp size is best for this dip?

Medium shrimp (31/40 count) are ideal. Chop them before cooking for even texture throughout the dip.

→ Can this dip be made ahead?

Absolutely! Assemble the dip up to a day in advance, refrigerate, then bake just before serving for best results.

→ What can I serve with this dip?

Pair it with toasted baguette slices, sturdy crackers, pita chips, or tortilla scoops.

→ Can I substitute imitation crab for real crab?

Yes, imitation and real crab both work. Use your preference or what’s available for similar results.

→ How do I get the top extra golden?

Broil for a few minutes at the end of baking, watching closely so it doesn't burn.