Name: Irresistible Shrimp, Crab & Spinach Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 8 oz shrimp (peeled and deveined, medium size); 6 oz lump crab meat (drained); 2 cups fresh spinach (roughly chopped); 8 oz cream cheese (softened); 1/3 cup sour cream; 1/4 cup mayonnaise; 1 clove garlic (minced); 1 cup mozzarella cheese (shredded, divided); 1/3 cup Parmesan cheese (grated, divided); 2 green onions (thinly sliced, for garnish); 1 tbsp olive oil or butter (for sautéing); 1/2 tsp salt; 1/4 tsp black pepper; Toasted baguette slices, crackers, or veggies (for serving)

I’ve always believed that the best dishes are the ones that bring people together. This Irresistible Shrimp, Crab & Spinach Dip is one of those recipes that disappears faster than it hits the table. Warm, creamy, packed with seafood flavor, and finished with golden bubbly cheese — this dip turns any casual gathering into something special. Whether it’s a holiday appetizer, game-day snack, or a cozy Friday night indulgence, this dish brings comfort and luxury in every bite.

The blend of tender shrimp, sweet crab, and earthy spinach baked into a rich, cheesy base creates a flavor profile that feels like a celebration. The textures are perfectly balanced too — creamy, juicy, and just enough crunch from the golden topping or toasts on the side. It’s one of those crowd-pleasing dishes that people keep asking for. I’ll often double the recipe just to make sure there’s enough to go around!

Why You’ll Love This Irresistible Shrimp, Crab & Spinach Dip

This dip is indulgent, yet so easy to prepare. It combines the brininess of the sea with the richness of cheese and cream, plus the earthy freshness of spinach for balance. It’s a one-dish wonder that satisfies multiple cravings at once — creamy, savory, and a little bit fancy without any fuss. Plus, it reheats beautifully (if there are ever leftovers!).

Whether you’re hosting guests or just spoiling yourself, this dip is guaranteed to impress.

What Kind of Shrimp and Crab Should I Use?

When it comes to the shrimp, I recommend using medium to large peeled and deveined shrimp — either fresh or frozen. Just be sure to thaw completely and pat dry before adding them to the dip. You want shrimp that stay plump and juicy after baking.

For the crab, lump crab meat is ideal because it adds great texture and flavor without falling apart. You can use fresh, canned, or refrigerated crab — just make sure to drain it well. I avoid imitation crab for this recipe because it doesn’t deliver the same richness and depth.

Options for Substitutions

If you’re looking to make a few tweaks to the recipe, here are some swaps that work beautifully:

No crab? Substitute with more shrimp or use finely chopped cooked white fish like cod or tilapia.
Spinach substitute: Kale or Swiss chard can be used, but cook them down first to soften and release excess moisture.
Lighter option: Swap the cream cheese for Neufchâtel or Greek yogurt to cut some of the fat without losing creaminess.
Cheese variations: Mozzarella is melty and mild, but sharp cheddar, Monterey Jack, or a touch of Gruyère can add a new flavor twist.
Gluten-free: Use gluten-free bread or veggie sticks for dipping.

These small changes still keep the dip delicious and customizable based on what you have in your fridge or pantry.

Ingredients for This Irresistible Shrimp, Crab & Spinach Dip

Shrimp
Plump and juicy shrimp give the dip a bold seafood flavor and satisfying bite. Make sure they’re cleaned and deveined for the best texture.

Lump Crab Meat
This adds a touch of sweetness and luxury to the dip. Lump crab holds its shape and delivers that signature briny richness.

Fresh Spinach
Spinach brings color and balance, cutting through the richness with a fresh, earthy note. Cook it down to release moisture before mixing in.

Cream Cheese
The base of the dip — it makes everything creamy and holds the ingredients together. Softened cream cheese blends easily and adds a velvety finish.

Sour Cream
Adds a subtle tang and lightens the texture of the dip so it’s not overly dense.

Mayonnaise
Just a touch enhances creaminess and brings a slight richness without overpowering the other flavors.

Garlic
Minced garlic infuses the dip with savory depth. Just a clove or two makes a big difference.

Mozzarella Cheese
Melty, stretchy, and mild — perfect for that gooey top layer everyone loves.

Parmesan Cheese
Adds sharp, salty notes and helps create a golden crust when baked.

Green Onions (Scallions)
Sprinkled on top for a pop of freshness and gentle onion flavor.

Salt & Black Pepper
Essential for bringing out the full flavor of the seafood and cheese blend.

Olive Oil or Butter
Used to sauté the garlic and spinach, adding a rich base layer to the dish.

Toasted Baguette or Crackers (for serving)
The crispy vehicle to scoop up all that cheesy seafood goodness.

Step 1: Prepare the Seafood and Spinach

If using frozen shrimp, thaw and pat dry. Sauté shrimp in a hot pan with a little olive oil for 1–2 minutes per side until just pink — they’ll finish cooking in the oven. Set aside. For fresh spinach, sauté with garlic until wilted and all moisture evaporates. Let cool slightly.

Step 2: Mix the Creamy Base

In a large bowl, combine softened cream cheese, sour cream, mayonnaise, and a pinch of salt and pepper. Stir until smooth and well-blended. This mixture is the heart of your creamy, dreamy dip.

Step 3: Fold in the Flavor

Gently mix in the sautéed spinach, lump crab meat, and half the mozzarella and Parmesan cheese. Stir to evenly distribute everything. Taste and adjust seasoning with more salt or a dash of lemon juice if needed.

Step 4: Assemble the Dip

Transfer the mixture into a greased oven-safe baking dish. Nestle the shrimp on top evenly and press them in slightly. Sprinkle the remaining cheeses over the top to create that perfect bubbly crust.

Step 5: Bake Until Golden

Bake at 375°F (190°C) for 20–25 minutes, or until the dip is hot and the top is golden and bubbly. Broil for 1–2 minutes at the end if you want extra browning.

Step 6: Garnish and Serve

Remove from the oven and let sit for 5 minutes. Sprinkle with sliced green onions or fresh herbs. Serve warm with toasted baguette slices, crackers, or veggie sticks.

How Long to Cook the Irresistible Shrimp, Crab & Spinach Dip

This dip comes together surprisingly fast once everything is prepped. After assembling:

Bake time: 20 to 25 minutes at 375°F (190°C), until hot and bubbly.
Optional broil: Add 1–2 minutes under the broiler for an extra golden, slightly crisp top.
Rest time: Let it cool for about 5 minutes before serving so it sets slightly and doesn’t burn anyone’s mouth.

Tips for Perfect Irresistible Shrimp, Crab & Spinach Dip

Drain excess liquid from spinach and crab. Too much moisture can make the dip watery.
Soften the cream cheese fully before mixing. It makes blending easier and gives the dip a smoother texture.
Don’t overcook the shrimp. A quick sauté is all they need — they’ll finish baking in the oven.
Shred your own cheese. Pre-shredded cheese contains anti-caking agents that can affect melting.
Use a shallow dish for even baking and more surface area for that golden top.
Serve it warm. This dip tastes best when hot and melty — keep it in a warm oven if serving for a party.
Double the batch for a crowd — it disappears fast!

Watch Out for These Mistakes While Cooking

Using watery ingredients: Spinach and crab can release liquid — always drain and squeeze them well to avoid a soupy dip.
Skipping the pre-cook on shrimp or spinach: Adding raw shrimp or uncooked spinach directly to the mix may result in uneven textures or excess moisture.
Overbaking the dip: While a golden top is delicious, baking too long can dry out the seafood and make the dip grainy.
Not seasoning enough: Seafood needs a little salt and acid to shine. Don’t forget to taste and adjust before baking.
Using imitation crab: While convenient, it lacks the depth and sweetness of real lump crab meat.
Crowding the dish: A dish that’s too deep may not bake evenly. Use a shallow dish for even heat distribution.
Serving cold: This dip really shines when hot and melty. Reheat if necessary before serving leftovers.

What to Serve With Irresistible Shrimp, Crab & Spinach Dip?

Toasted Baguette Slices

Crispy, golden rounds are sturdy enough to scoop up the creamy dip without breaking.

Buttery Crackers

A simple and classic choice — Ritz or Club crackers complement the rich flavors beautifully.

Tortilla Chips

Adds crunch and a slightly salty contrast that balances the creamy dip.

Celery and Carrot Sticks

For a fresher, lighter option — great for gluten-free guests or to cut the richness.

Pita Chips

Thicker and crunchier than crackers, pita chips are a great pairing for warm dips.

Crostini

Homemade crostini brushed with olive oil and garlic elevate the dip into something dinner-party worthy.

Endive Leaves

For a low-carb option with a subtle bitterness that contrasts nicely with the cheesy dip.

Pretzel Bites or Breadsticks

Perfect for scooping and adding a salty chew to each bite.

Storage Instructions

Got leftovers? Lucky you — this dip stores and reheats beautifully!

Refrigerate: Let the dip cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days.
Reheat: Warm in a 350°F (175°C) oven for 10–15 minutes or until heated through. You can also microwave individual portions for about 1–2 minutes, but the oven will preserve that bubbly, golden top better.
Freeze? Not recommended. Because of the seafood and dairy combo, the texture can become grainy and watery when thawed.

If you’re prepping ahead, you can assemble the entire dip (without baking), cover tightly, and refrigerate for up to 24 hours. Just add a few extra minutes to the baking time when cooking from cold.

Estimated Nutrition (Per Serving — based on approx. 8 servings)

Calories: ~290 kcal
Protein: ~16g
Fat: ~22g
Saturated Fat: ~10g
Carbohydrates: ~6g
Fiber: ~1g
Sugar: ~2g
Sodium: ~460mg
Cholesterol: ~95mg

Note: These are estimates and can vary based on specific brands and exact quantities used. For a lighter version, consider using reduced-fat dairy products and extra veggies for dipping.

Frequently Asked Questions

What kind of crab meat is best for this dip?

Lump crab meat is ideal because it provides the best texture and flavor. You can use fresh, refrigerated, or canned — just make sure it’s well-drained. Avoid imitation crab for this recipe.

Can I make this dip ahead of time?

Yes! Assemble the dip up to 24 hours in advance, cover, and refrigerate. When ready to serve, bake as directed, adding a few extra minutes since it’s going in cold.

Is it okay to use frozen shrimp?

Absolutely. Just thaw them fully and pat dry before sautéing to avoid excess moisture in the dip.

Can I use frozen spinach instead of fresh?

Yes — just thaw, squeeze out all the liquid, and use about 1/2 cup. It’s a convenient shortcut and works well in this recipe.

Can I serve this dip cold?

Technically yes, but it’s meant to be served hot and bubbly. The flavors and textures really come alive when it’s warm.

What if I don’t like mayonnaise?

You can swap it with more sour cream or Greek yogurt. The mayo adds richness, but the dip will still be delicious without it.

How do I keep the dip warm for a party?

Keep it in a low oven (around 200°F) covered with foil, or serve in a small slow cooker on the warm setting to maintain temperature.

Is this recipe gluten-free?

The dip itself is gluten-free if you use gluten-free versions of cream cheese and mayonnaise. Just make sure to serve it with gluten-free dippers like veggies or GF crackers.

Conclusion

This Irresistible Shrimp, Crab & Spinach Dip is everything you want in a crowd-pleasing appetizer: rich, creamy, flavorful, and effortlessly impressive. It brings together the best of land and sea with tender seafood, fresh greens, and melty cheese — all baked into one glorious dish. Whether you’re entertaining or just indulging yourself, this dip turns any moment into a celebration. It’s the kind of recipe that gets passed around (and devoured) with joy.