Red Lobster Hot Crab Spinach Artichoke Dip Copycat

Name: Red Lobster Hot Crab Spinach Artichoke Dip Copycat Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lump crab (phillips); 3 -10 ounces frozen chopped spinach; 12 ounces artichoke hearts; 4 1/2 cups milk; 8 ounces Velveeta cheese; 8 ounces cheddar cheese; 1 1/2 cups monterey jack cheese, divided; 1 cup asiago cheese; 1 teaspoon garlic powder; 1 3/4 teaspoons red pepper flakes; 1 teaspoon ground mustard; 5 tablespoons butter; 3/8 cup flour; 1/2 medium yellow onion (finely chopped )

Servings: persons

1 lb lump crab (phillips)
3 -10 ounces frozen chopped spinach
12 ounces artichoke hearts
4 1/2 cups milk
8 ounces Velveeta cheese
8 ounces cheddar cheese
1 1/2 cups monterey jack cheese, divided
1 cup asiago cheese
1 teaspoon garlic powder
1 3/4 teaspoons red pepper flakes
1 teaspoon ground mustard
5 tablespoons butter
3/8 cup flour
1/2 medium yellow onion (finely chopped )

1
Thaw spinach and drain very well!
2
Heat milk and all spices on med. heat ( do not boil) Reduce heat and simmer Saute onion and 1 tablespoon butter until translucent about 8 minute.
3
Add to milk mixture.
4
Melt remaining butter and add flour, making a roux , about 3-4 minutes. Add to milk mixture on low heat Add cheese, except 1/2 cup Montery Jack for topping. Keep on very low heat careful not to burn, stir until melted Remove from heat and cool 15 minutes Drain artichokes and cut into small pieces Add spinach and artichokes to mixture and blend well.
5
Finally, add lump crab with large spoon. Fold in gently.
6
Pour into 11x9x2 casserole pan and top with remaining Monterey jack cheese. Bake at 350u00b0F 12-15 minutes.
7
Serve with tortilla chips warmed in the oven and pico de gallo!

1099

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb lump crab (phillips), 3 -10 ounces frozen chopped spinach, 12 ounces artichoke hearts, 4 1/2 cups milk, and more.

Yes, Red Lobster Hot Crab Spinach Artichoke Dip Copycat Recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Red Lobster Hot Crab Spinach Artichoke Dip Copycat Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions