Ingredients
Equipment
Method
- Set your oven to preheat at 375°F and grease a baking dish or cast-iron skillet lightly.
- In a large bowl, use a mixer or sturdy spoon to thoroughly blend the softened cream cheese, sour cream, and mayonnaise until fully smooth.
- Fold in 1 1/2 cups mozzarella, Parmesan, Dijon mustard, lemon juice, Old Bay seasoning, Creole seasoning, and black pepper, stirring until the ingredients are evenly mixed.
- Gently add the chopped and dried artichoke hearts, the well-drained spinach, and the lump crabmeat. Carefully combine, folding so that the crab stays in larger pieces.
- Transfer the mixture to your greased dish and spread it into an even layer. Sprinkle the remaining mozzarella cheese evenly on top.
- Bake for 20 to 25 minutes, or until the edges are bubbling.
- Switch the oven to broil for 1-2 minutes, just until the cheese top is golden and lightly browned. Watch closely to avoid burning.
- Remove from the oven and let the dip cool for a few minutes so it sets slightly. Sprinkle with chopped parsley and serve warm alongside crackers, toasted baguette slices, or crisp veggies.
Nutrition
Notes
For the best consistency, be sure to squeeze excess moisture from both the spinach and artichokes before mixing, as this prevents a watery dip. The crabmeat should be folded in gently—this will keep it in nice, meaty chunks. Assembled dip can be covered and refrigerated up to a day ahead; bake straight from the fridge, adding a few extra minutes of baking time if needed. Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, use the oven or microwave in short intervals, stirring as needed. Serve with toasted baguette slices, sturdy crackers, or fresh vegetable sticks for dipping.