Spinach Lump Crab & Artichoke Dip Recipe

Name: Spinach Lump Crab & Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cooked spinach, squeezed; 1 lb lump crabmeat; 2 (8 1/2 ounce) cans artichoke hearts, drained; 1/4 lb butter; 1/2 cup diced onion; 1/4 cup diced celery; 1/4 cup diced red bell pepper; 1/4 cup diced yellow bell pepper; 2 tablespoons minced garlic; 1/4 teaspoon garlic powder; 1/4 teaspoon nutmeg; 1/2 cup flour; 2 cups chicken stock; 2 cups heavy whipping cream; 1 ounce dry white wine; 1/4 cup sliced green onion; 1/4 cup chopped parsley; 2 cups grated parmesan cheese; 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper; 1/2 teaspoon chopped basil

Servings: persons

1 cup cooked spinach, squeezed
1 lb lump crabmeat
2 (8 1/2 ounce) cans artichoke hearts, drained
1/4 lb butter
1/2 cup diced onion
1/4 cup diced celery
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
2 tablespoons minced garlic
1/4 teaspoon garlic powder
1/4 teaspoon nutmeg
1/2 cup flour
2 cups chicken stock
2 cups heavy whipping cream
1 ounce dry white wine
1/4 cup sliced green onion
1/4 cup chopped parsley
2 cups grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon chopped basil

1
Begin by rinsing artichokes well under cold water to remove the brine and chop coarsely in a food processor.
2
Remove and set aside for later use.
3
In a two-quart heavy bottom saute pan melt butter over medium high heat.
4
Add onions, celery, bell peppers and garlic.
5
Saute 3 to 5 minutes or until vegetables are wilted.
6
Add artichokes and blend well into the vegetable mixture, stir and cook 5 additional minutes.
7
Sprinkle in flour and blend well to form a white roux, do not brown.
8
Add chicken stock and heavy whipping cream one cup at a time whisking constantly until a thick cream sauce is achieved.
9
Reduce heat to simmer.
10
Add white wine and season to taste using salt and pepper.
11
Simmer approximately 15 minutes stirring occasionally to keep from scorching.
12
The mixture should resemble a thick cream sauce and should it become too thick additional whipping cream or stock may be added to reach desired consistency.
13
Add spinach, green onions and parsley then fold in lump crabmeat.
14
Cook 5 minutes longer, then remove from heat.
15
Fold in Parmesan cheese and adjust seasonings if necessary.
16
Place the mixture in a chafing dish and serve with garlic croutons or crackers.
17
Can be served hot or cold.

1131

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 21 ingredients. The key ingredients include: 1 cup cooked spinach, squeezed, 1 lb lump crabmeat, 2 (8 1/2 ounce) cans artichoke hearts, drained, 1/4 lb butter, and more.

Yes, Spinach Lump Crab & Artichoke Dip 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!

Spinach Lump Crab & Artichoke Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions