Hot Crab Artichoke Dip Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, hot crab and artichoke dip with spinach and cheese served in a bread bowl. It's rich, cheesy, and packed with seafood. Perfect for entertaining or as an indulgent appetizer.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 small bread bowls
- 10 ounces fresh baby spinach
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 8 ounces cream cheese (brought to room temperature)
- 28 ounces (2 cans) artichoke hearts (drained)
- 12 ounces lump crab meat
- 2 cups mozzarella cheese (shredded, divided)
- 1/2 cup asiago cheese (shredded)
- 1/4 cup green onion (chopped)
- 1 teaspoon red chili flakes
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon Frank's Red Hot Sauce (optional)
- Diced red bell pepper (to garnish, optional)
At a glance
PER SERVING · TIME 27M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 12m
- Sodium
- 1020mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 163mg
- Calcium
- 271mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1020MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.