Description

This cheesy and creamy shrimp and crab spinach dip is a hot, bubbly seafood appetizer loaded with cream cheese, sour cream, spinach, shrimp, and lump crab meat, all baked together until golden and irresistible. Perfect for parties, game days, or holiday spreads, this dip brings bold flavor and velvety texture in every scoop. Serve with toasted bread, pita chips, or vegetables for a hit everyone will love.

Ingredients

Scale

1 tablespoon olive oil
1/2 pound shrimp, peeled, deveined, and chopped
1/2 cup lump crab meat (check for shells)
2 cloves garlic, minced
4 oz cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon Old Bay seasoning or paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup cooked spinach, drained and chopped (or frozen spinach, thawed and well-drained)
1/2 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1/4 cup shredded cheddar cheese (optional for extra cheesiness)
Chopped parsley for garnish (optional)
Toasted bread, pita chips, or crackers for serving

Instructions

Heat olive oil in a skillet over medium heat. Add chopped shrimp and cook until pink and opaque, about 2 to 3 minutes. Add minced garlic and sauté for 30 seconds. Remove from heat.

In a large bowl, mix cream cheese, sour cream, mayonnaise, Old Bay seasoning, garlic powder, salt, and pepper until smooth.

Stir in the cooked shrimp and garlic, lump crab meat, chopped spinach, mozzarella, Parmesan, and cheddar cheese if using.

Transfer the mixture to an oven-safe baking dish or skillet and spread evenly.

Bake in a preheated oven at 375°F (190°C) for 20–25 minutes or until hot and bubbly. You can broil it for an additional 2 minutes for a golden top.

Remove from the oven and let cool slightly. Garnish with parsley if desired.

Serve warm with toasted bread, crackers, or pita chips.

Notes

Be sure to drain spinach thoroughly to prevent a watery dip.
For best results, use lump crab meat, not imitation.
Adjust spice level by adding red pepper flakes or jalapeños.
Let cream cheese come to room temperature for smoother mixing.
Double the recipe for larger gatherings or use a mini slow cooker to keep it warm.