Crab and Spinach Dip

I was sold as soon as I heard “warm crab and spinach dip.” Seriously, what’s better than a creamy, cheesy dip loaded with lump crabmeat and vibrant spinach, served with tortilla chips? Oh, yeah—serving it warm! Whenever there’s an appetizer spread at a party, it always seems to be the savory hot dips that garner the most attention. Forget about the ordinary store-bought apps. This rich, melty dip is indulgent but balanced, combining zesty, tangy brightness with deep, savory flavor to make the perfect crowd-pleaser. Fair warning: This one will disappear fast.

Crab and Spinach Dip Ingredients

• Olive oil
• Sweet onion
• Garlic
• Cream cheese
• Boursin Garlic & Fine Herbs Cheese
• 2% milk
• Half-and-half cream
• White wine or chicken broth
• Seafood seasoning
• Worcestershire sauce
• Louisiana-style hot sauce
• Crushed red pepper flakes (optional)
• Lump crabmeat
• Frozen chopped spinach
• Cheddar cheese
• Blue tortilla chips

Directions

Step 1: Cook the onion and garlic

In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic, and cook them for three minutes.

Step 2: Blend in the cheese and milk

Stir in the cream cheese and Boursin until they’re melted. Add the milk, cream and wine (or broth), stirring constantly.

Editor’s Tip: Boursin Garlic & Fine Herbs Cheese sold in a 5.2-ounce package has a firmer texture than the spreadable cheese option.

Step 3: Add the remaining ingredients

Stir in the seafood seasoning, Worcestershire sauce, Louisiana-style hot sauce and, if desired, red pepper flakes. Stir in the crab, spinach and cheddar cheese until the cheese melts and the mixture is bubbly. Serve the dip warm with blue tortilla chips.

How to Store Crab and Spinach Dip

Store leftover dip in an airtight container in the refrigerator, where it will keep for up to four days. Reheat it gently in the microwave or on the stovetop until it is heated through, or serve it cold from the fridge. Freezing the dip is not recommended, as the cream cheese may separate as it thaws.

Crab and Spinach Dip Tips

Can I use imitation crab to make warm crab and spinach dip?

Certainly. Imitation crab is made from a paste of mild whitefish—known as surimi in Japan—and is meant to be a cost-effective replacement for the real deal. While real crabmeat is more delicate and will become more finely incorporated into the dip, imitation crab has a similar flavor profile and can be a budget-friendly option. It’s also a good substitute for people with shellfish allergies.

Will this spinach dip with crabmeat work with something other than tortilla chips?

Absolutely. The blue corn chips add a pop of color to the appetizer table, but feel free to replace them with your favorite crackers, pretzels or toasted baguette slices. Honestly, any accompaniment is really just a vehicle for this warm and delicious dip, so there are no wrong answers.

Can I make this spinach and crab dip with shrimp?

You can indeed. The texture will be different, but if crab is not your thing, feel free to substitute extra-small or finely chopped shrimp for the crab. Shrimp has more of a bite than crab, and the dip will be a little chunkier, which means you’ll want chips or crackers sturdy enough to handle the heft.