Description
A rich, bubbly seafood dip brimming with tender shrimp, sweet lump crab, silky spinach, and a garlicky Parmesan cream that begs to be scooped with warm bread or crisp veggies.
Ingredients
- Shrimp: 1 cup small shrimp, peeled and deveined
- Crab Meat: 1 cup lump crab meat, drained
- Spinach: 2 cups fresh spinach, wilted and well drained
- Garlic: 3 cloves, minced
- Cream Cheese: 8 oz, softened
- Sour Cream: 1/2 cup
- Mayonnaise: 1/4 cup
- Parmesan Cheese: 1 cup, freshly grated, plus extra for topping
- Mozzarella Cheese: 1 cup, shredded
- Lemon Juice: 1 tablespoon, freshly squeezed
- Olive Oil: 1 tablespoon
- Fine Sea Salt: 1/2 teaspoon, or to taste
- Black Pepper: 1/4 teaspoon, or to taste
Instructions
- Preheat oven to 190°C. Lightly grease an 20 cm x 20 cm baking dish or similar.
- Warm olive oil in a skillet over medium heat. Sauté minced garlic for 30 to 60 seconds until fragrant, then add shrimp and cook just until pink. Remove from heat.
- In a large bowl, stir together cream cheese, sour cream, mayonnaise, Parmesan, mozzarella, lemon juice, spinach, salt, and pepper until smooth.
- Fold in the sautéed shrimp and the lump crab gently to keep the crab pieces intact.
- Spread the mixture evenly into the prepared baking dish and sprinkle a little extra Parmesan on top.
- Bake for 20 to 25 minutes until the edges are bubbling and the top is lightly golden.
- Rest 5 minutes, then serve warm with toasted baguette, crackers, or vegetable sticks.
Notes
- Drain spinach thoroughly to prevent a watery dip. Squeeze out excess moisture after wilting.
- Use freshly grated Parmesan for the best flavor and smooth melting.
- Add a pinch of chili flakes or smoked paprika for gentle heat.
- If using frozen shrimp, thaw completely and pat dry before sautéing.