Old Bay Crab Spinach Artichoke Dip – Experience an irresistible combination of Old Bay seasoning, lump crab, and classic spinach-artichoke flavors. The distinctive Old Bay spice blend enhances the sweet crab and creamy dip base, producing a savory appetizer perfect for gatherings or a cozy night in.
I’ve always loved spinach artichoke dip, and crab dip is a favorite too. Combining them felt like a natural next step, so I developed this Old Bay Crab Spinach Artichoke Dip to showcase both classic dip flavors and savory seafood notes.
This dip highlights lump crab meat folded into a creamy base of parmesan, mayo, sour cream, and melty cheeses, all brightened with lemon and balanced by Old Bay seasoning. It’s rich, slightly tangy, and full of texture thanks to artichokes and spinach.
Serve it hot from the oven with crackers, toasted bread, or sturdy tortilla chips for a guaranteed crowd-pleaser.
Ingredients For Old Bay Crab Spinach Artichoke Dip:
- 1 1/2 cup grated parmesan cheese
- 1 cup sour cream
- 1 cup mayonnaise
- 1 teaspoon onion powder
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 2 teaspoons Old Bay Seasoning
- 1 1/2 cup shredded mozzarella cheese, divided
- 8 ounce package frozen spinach, thawed and thoroughly squeezed dry
- 14 ounce jar artichoke hearts, chopped and drained
- 1 pound crab meat (lump crab works well)
Note: Be sure to check the crab meat for any shell fragments before mixing.
Ingredient amounts and full recipe directions are provided in the recipe card below for easy printing.
The Magic of Old Bay
Old Bay is a versatile seasoning that lifts seafood and savory dishes by adding complexity and warmth. Its blend of celery salt, paprika, black and red pepper, and other spices complements the delicate sweetness of crab without overpowering it. In this dip, Old Bay provides a gentle savory backbone that ties the creamy cheeses, lemon brightness, and briny artichokes together.
The seasoning’s origins are tied to the Chesapeake Bay, and it pairs especially well with coastal recipes. When mixed into a rich dip like this one, Old Bay balances richness with a subtle savory bite that keeps each spoonful interesting.
Spinach and artichoke add texture, color, and a lightly tangy, earthy contrast to the creamy base. Together with crab and the Old Bay seasoning, they produce a layered, satisfying dip that works equally well as an appetizer or a party snack.
The finished dip is visually appealing, with vibrant greens from the spinach, creamy pale cheeses, and flecks of crab. It’s both flavorful and attractive on a party table.
How To Make Old Bay Crab Spinach Artichoke Dip:
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Preheat the oven to 350°F (175°C).
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In a large bowl, stir together the parmesan, sour cream, mayonnaise, onion powder, lemon juice, and Old Bay until smooth.
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Stir in 1 cup of the shredded mozzarella.
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Fold in the well-drained spinach, chopped artichokes, and crab meat until everything is evenly combined.
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Transfer the mixture to a 9-inch pie dish or an 8×8-inch baking dish.
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Sprinkle the remaining mozzarella evenly over the top.
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Bake for 30 minutes, until the dip is hot and bubbly and the cheese is melted and lightly golden. Placing the baking dish on a rimmed sheet pan can catch any bubbles that overflow and keeps the oven clean.
This dip is delightful with Ritz crackers, toasted baguette slices, or sturdy tortilla chips.
Tips and Tricks For This Hot Crab Dip:
Drain the Spinach Thoroughly
Frozen spinach holds a lot of moisture. After thawing, squeeze the spinach in a clean towel or cheesecloth until no more liquid escapes. You may need to repeat this two or three times to avoid a watery dip.
Adding too-wet spinach will thin the dip and change its texture, so take the time to remove excess water.
Check Crab Meat for Shells
Even prepackaged lump crab can include small shell fragments. Run your fingers through the crab and remove any shell pieces before folding the crab into the dip to ensure every bite is pleasant and safe.
While I’ve tested this recipe with packaged crab meat, fresh crabmeat should work beautifully if it’s available where you live.
More Old Bay Recipes:
- Old Bay Shrimp Pasta
- Low Country Bake
- Crab Stuffed Mushrooms
- Homemade Crab Cakes
More Dip Recipes:
- Air Fryer Spinach Dip
- Mickey Mouse Cheesecake Dip
- Mexican Street Corn Dip
- Buffalo Chicken Dip
Old Bay Crab Spinach Artichoke Dip
Old Bay Crab Spinach Artichoke Dip
12 servings
15 minutes
30 minutes
45 minutes
Old Bay Crab Spinach Artichoke Dip – A creamy, savory dip that blends rich cheeses, lemon, artichokes, spinach and lump crab, finished with the unmistakable depth of Old Bay seasoning.
Ingredients
- 1 1/2 cup grated parmesan cheese
- 1 cup sour cream
- 1 cup mayo
- 1 teaspoon onion powder
- 3 tablespoons fresh lemon juice
- 2 teaspoons Old Bay Seasoning
- 1 1/2 cup shredded mozzarella cheese, divided
- 8 ounce package frozen spinach, thawed and squeezed dry
- 14 ounce jar artichoke hearts, chopped and drained
- 1 pound crab meat
Instructions
- Preheat oven to 350°F (175°C).
- Stir together parmesan, sour cream, mayonnaise, onion powder, lemon juice, and Old Bay until smooth.
- Stir in 1 cup mozzarella cheese.
- Fold in well-drained spinach, chopped artichokes, and crab meat until combined.
- Pour into a 9-inch pie dish or 8×8 baking dish.
- Sprinkle with the remaining mozzarella cheese.
- Bake for 30 minutes, or until hot and bubbly.
Notes
*Juice from 1 lemon. **Check crab meat for any broken shell before adding to the dip mixture.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 281Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 66mgSodium: 775mgCarbohydrates: 9gFiber: 3gSugar: 1gProtein: 15g
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