Warm Crab Dip With Spinach

Serves 2

Warm Crab Dip With Spinach


  • 1 lb fresh spinach, stems removed, or frozen spinach
  • 2 Tbsp unsalted butter
  • 2 medium shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 8 oz cream cheese
  • 1 tsp Worcestershire sauce
  • 1/2 tsp dried tarragon (or 1 tsp. fresh)
  • 1/2 tsp mustard powder
  • 1/2 tsp paprika
  • 1/2 tsp red pepper flakes
  • Sea salt and cracked pepper to taste
  • 1/2 cup grated sharp cheddar cheese
  • 2 Tbsp grated Parmesan cheese
  • 3 Tbsp panko bread crumbs
  • Tortilla chips, pita chips, or thinly sliced baguette for serving


  1. If using fresh spinach, wash thoroughly, tear into 1-2 inch pieces, and add to a 3-4 qt pot. Cook over medium low heat, stirring every minute or so until spinach Is fully wilted and cooked down, about 5-6 minutes.
  2. Remove spinach from pot, squeeze out any excess moisture, and set spinach aside.
  3. Preheat oven to 450F. In the same pot as the spinach, melt butter over medium heat. Add shallot and garlic and cook until soft and translucent, 8-10 minutes.  
  4. Add cream cheese, Worcestershire, tarragon, mustard, paprika, and red pepper. Stir to mix and warm for 1-2 minutes.
  5. Add reserved spinach, season with salt and pepper, and stir to combine.
  6. Then add crab meat and cheeses, stir to combine, and remove from heat.
  7. Transfer the dip mixture to an 8 inch cast-iron pan, pie pan, or baking dish. Sprinkle bread crumbs over the top.
  8. Bake in oven until top of the dip is golden brown, about 12-15 minutes. Serve with chips or baguette.