I tried making a copycat version of Pappadeaux’s crab and spinach dip, and it turned out so creamy and flavorful that I could’ve made a meal out of it. The rich blend of crab, melty cheese, and tender spinach is the kind of appetizer that always feels indulgent.
What I love most is how it comes together with simple ingredients but tastes like something you’d get at a restaurant.
For me, it’s perfect for sharing at parties, game nights, or even just enjoying with some crusty bread on a quiet night in. It’s warm, comforting, and always a crowd-pleaser.
Why You’ll Love This Recipe
This dip is ultra-creamy and flavorful, with just the right balance of richness from the cheese and freshness from spinach.
It’s easy to make ahead and even easier to devour — especially with toasted baguette slices or crackers.
Unlike most spinach dips, this one is amped up with real lump crab meat and a little Cajun seasoning for a bold Southern twist.
It’s hearty enough to serve as a party centerpiece but also makes an amazing snack or side for a seafood-themed dinner.
What You’ll Need
Main Ingredients:
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 (10 oz) package fresh spinach, chopped
- 8 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 teaspoon Cajun seasoning
- ¼ teaspoon cayenne pepper (optional)
- 1 cup shredded Monterey Jack cheese
- ½ cup grated Parmesan cheese
- 8 oz lump crab meat (drained and picked over for shells)
- Juice of ½ lemon
- Salt and black pepper, to taste
- Fresh parsley, for garnish
For Serving:
- Toasted baguette slices
- Crackers or tortilla chips
- Lemon wedges (optional)
Pro Tips
- Use fresh spinach if possible — it gives a better texture and taste than frozen.
- Don’t overmix the crab — fold it in gently so you keep those big, juicy chunks.
- Use lump crab meat, not imitation — the flavor and texture are worth it.
- Let it rest for a few minutes before serving — the dip thickens slightly and gets even creamier.
- Broil at the end for a golden, bubbly top — just 1–2 minutes will do the trick.
Tools You’ll Need
- Medium skillet
- Mixing bowl
- Spatula or wooden spoon
- 8×8 baking dish or small cast iron skillet
- Garlic press or mincer
- Citrus juicer
- Oven-safe serving dish
Substitutions and Variations
- Frozen spinach: Thaw and drain well before using.
- No lump crab? Use claw meat or canned crab, but avoid imitation if possible.
- Low spice: Omit cayenne and use mild Cajun seasoning.
- Extra heat: Add hot sauce or diced jalapeños.
- Cheese swaps: Try mozzarella, Gruyère, or Fontina instead of Monterey Jack.
Make Ahead Tips
You can fully assemble the dip a day ahead, cover, and refrigerate.
Just bring it to room temp before baking or add 5–10 minutes to the bake time. You can also freeze leftovers in individual portions and reheat in the oven.
Instructions
1. Preheat and Sauté
Preheat your oven to 375°F. In a medium skillet, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Add chopped spinach and cook for 2–3 minutes until wilted. Set aside.
2. Mix the Base
In a large bowl, combine cream cheese, sour cream, mayonnaise, Cajun seasoning, cayenne (if using), lemon juice, Parmesan, and half the Monterey Jack. Mix until smooth and well blended.
3. Fold in Spinach and Crab
Gently stir the sautéed spinach into the cheese mixture, followed by the lump crab meat. Be careful not to break up the crab too much. Season to taste with salt and pepper.
4. Bake Until Bubbly
Transfer the mixture to a baking dish and top with the remaining Monterey Jack cheese. Bake for 20–25 minutes, until hot and bubbly. For a golden top, broil for the last 1–2 minutes.
5. Garnish and Serve
Sprinkle chopped parsley over the top and serve warm with toasted baguette slices, crackers, or tortilla chips.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a 350°F oven or microwave in short intervals, stirring between bursts. You can also freeze leftovers — just reheat in the oven straight from frozen for best texture.
Recipe FAQs
Q: Can I use canned crab meat?
Yes — just make sure to drain well and pick out any bits of shell. For best flavor, stick with real crab, not imitation.
Q: Can I serve this cold?
This dip is meant to be served warm. Cold crab dip is a different style altogether (and usually not as cheesy!).
Q: What should I serve this with?
Toasted baguette slices, tortilla chips, crostini, or even sliced fresh veggies all pair great.
Q: Is this dip spicy?
It has a little heat from the Cajun seasoning and cayenne, but you can easily tone it down or dial it up based on your preferences.
A Dip Worthy of the Main Course
This Pappadeaux-inspired crab and spinach dip is a warm, melty, crowd-pleasing favorite that always disappears fast.
Whether you’re serving it at a game day spread, holiday party, or just a cozy family dinner, it’s guaranteed to get rave reviews.
Tried it? I’d love to hear what you served it with and how it turned out! Leave a comment below and share your version — whether you went classic or added your own twist!