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Shrimp and Crab Spinach Dip

A rich and creamy dip featuring shrimp, crab, and spinach, perfect for impressing guests at parties or casual gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American, Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

Seafood and Vegetables
  • 1 lb shrimp, peeled and chopped If using frozen shrimp, thaw under cold running water.
  • 1 can crab meat, drained and flaked Canned or lump crab works fine.
  • 1 cup fresh spinach, rinsed If using frozen, thaw and squeeze out excess water.
  • 1 small onion, chopped
  • 2 cloves garlic, minced
Creamy Base
  • 8 oz cream cheese Softened.
  • 1 cup shredded cheese Use your favorite variety.
  • 1/4 cup milk or cream To loosen the mixture.
  • 1 tbsp butter or olive oil For sautéing.
  • 1 pinch salt
  • 1 pinch pepper
Topping (optional)
  • 1/2 cup extra cheese For sprinkling on top.
  • 1/4 cup breadcrumbs For a golden topping.

Method
 

Preparation
  1. Prep your seafood and spinach: thaw shrimp if frozen, chop into bite-sized pieces; drain and flake crab; rinse and spin-dry spinach.
Cooking the Base
  1. In a skillet over medium heat, melt butter or olive oil, then sauté onions and garlic until translucent. Add salt and pepper.
  2. Add chopped shrimp and crab, cooking for 1–2 minutes to remove rawness, then set aside.
Making it Creamy
  1. In the same skillet, combine cream cheese and shredded cheeses, adding milk or cream to loosen. Fold in spinach and return seafood to the pan. Stir gently until combined and melty.
Baking (optional)
  1. Transfer the mixture to an oven-safe dish, sprinkle with extra cheese and breadcrumbs, and bake at 375°F for 12–15 minutes until bubbly and golden.
  2. Alternatively, serve straight from the stovetop.
Serving
  1. Serve with pita chips, baguette slices, or crisp vegetables for dipping.

Notes

This dip is flexible; feel free to swap in whatever ingredients you have on hand. Don’t skip squeezing the spinach to avoid a watery dip.