Baked Crabmeat, Artichoke, and Spinach Dip

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“This is a recipe I found on Sounds wonderful - I have yet to try it.”
1hr 18mins
6 cups

Ingredients Nutrition


  1. Cook spinach in larged pot of slightly salted boiling water until wilted, about 3 minutes. For frozen spinach follow direstions on box.
  2. Drain and rinse under cold water to cool.
  3. Squeeze well to remove excess water.
  4. Coarsely chop the spinach and transfer to bowl.
  5. Fry the bacon in 1 Tablespoon of the olive oil in a large skillet over medium-high heat until crisp, about 5 minutes.
  6. Add the onions and garlic & cook, stirring, until the onions are softened, 2-3 minutes.
  7. Add the spinach and let cool.
  8. Preheat oven to 350°F.
  9. Beat the cream cheese, lemon juice, mustard, tarragon & Worcestershire sauce in the bowl of an electric mixer fitted with paddle attachment or with a wooden spoon until smooth & creamy.
  10. Mix in the spinach and bacon mixture, then the crabmeat, artichoke herats, Jack cheese, 1/2 cuo of the Parmgiano-Reggiano, the egg yolks, 1 teaspoon of salt, white pepper, cayenne and Tabasco, if using.
  11. Mix well.
  12. Lightly butter 11"x17" baking dish or shallow 2 quart baking dish.
  13. Pour mixture into dish.
  14. Combine the remaining 1/4 cup Parmagiano-Reggiano, the bread crumbs and the remaining salt in a food processor or electric mixer.
  15. Pulse 2 or 3 times to blend.
  16. Spread the mixture evenley over the crabmeat mixture.
  17. Bake until bubbly and lightly golden, 30-35 minutes.
  18. Serve hot with tortilla chips, toasted herbed pita points or with cocktail rye or pumpernickel bread.

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