Irresistible Shrimp, Crab & Spinach Dip – Creamy, Cheesy & Crowd-Pleasing

Sharing is caring!

Irresistible Shrimp, Crab & Spinach Dip came to life one chilly fall evening when friends were due for movie night. I had shrimp defrosting, a half-used bag of spinach, and no plan — until I spotted a block of cream cheese and a jar of mayo. It just clicked.

I sautéed onion and garlic, folded in the spinach, then tossed in the shrimp. The crab came last, flaked in gently for that soft, briny finish. Once the mozzarella and Muenster melted in, it became silky and rich. That night, the dip disappeared before the movie even started — and my guests still ask for it years later.

Since then, this has become my go-to for potlucks, football Sundays, or quiet nights with crusty bread in hand. Even my seafood-wary kids love it. There’s something about the mix of buttery shrimp, sweet crab, and creamy, cheesy spinach that feels both cozy and irresistible.

 Love flavorful dips like this one? Be sure to subscribe to my website for more reader-favorite recipes straight from my kitchen.

Why This Recipe is So Special

There are plenty of dips out there, but this one hits different. It’s hearty, but not too heavy. Seafood-forward, yet still cheesy and cozy. The Old Bay seasoning and lemon pepper give it that signature punch without overpowering the natural flavors. And because we use both cream cheese and sour cream, the texture stays irresistibly smooth, even after reheating.

This recipe also fits perfectly within your holiday appetizer spread or a quiet Friday night. You can pair it with crusty baguette slices, fresh veggies, or even baked pita chips. For a twist, try it with these Cheesy Spinach Artichoke Bagels or serve alongside the popular Spinach and Artichoke Dip with Olive Oil. Both options elevate the experience and are ideal for seafood lovers.

Ingredients & Preparation 

All the Delicious Layers That Make This Dip Shine

There’s no cutting corners here — every ingredient in this shrimp, crab, and spinach dip brings something to the table. Whether it’s the richness from cream cheese, the briny bite of crab, or the soft, melty blanket of Muenster, it’s all about balance and indulgence.

Here’s a quick breakdown of what you’ll need:

 Ingredient Table

The Tools and Quick Swaps You Might Need

You won’t need fancy kitchen gear for this recipe — just a few basics:

• 12-inch skillet – for sautéing the shrimp, garlic, and onions.

• Mixing bowl – to combine the creamy base.

• Spatula – a silicone one works best to fold ingredients gently.

• Oven-safe baking dish – ideally 8×8 or a shallow cast iron.

Need to make substitutions? Here are some tried-and-true swaps:

• No Muenster? Use Monterey Jack or Fontina for a similar melty result.

• Out of sour cream? Greek yogurt does the trick.

• Lump crab too pricey? Canned crab (drained well) works in a pinch.

• Spinach: Fresh is ideal, but you can also use thawed frozen spinach — just squeeze out all moisture thoroughly.

This savory dip also pairs beautifully with the Crab and Shrimp Stuffed Salmon if you’re planning a seafood spread, or you can enjoy it with crunchy Spinach Ricotta Bites for the ultimate party plate.

 Cooking Instructions & Tips

Step-by-Step Method for Creamy, Bubbly Perfection

This shrimp, crab & spinach dip comes together in just a few steps, and each one builds rich, savory flavor. From the sizzle of garlic to that golden, cheesy top — here’s exactly how I make it every time.

 Step-by-Step Instructions

1. Sauté the aromatics
In a skillet over medium heat, warm the cooking oil. Add diced onion and garlic paste. Sauté until fragrant, about 2–3 minutes.

2. Add the shrimp
Toss in the raw shrimp. Cook for 3–4 minutes or until opaque and pink. Remove from heat and chop into bite-sized pieces.

3. Fold in spinach and crab
Add the spinach to the skillet — stir just until wilted. Fold in the crab meat gently to keep its texture intact.

4. Mix the creamy base
In a large bowl, combine cream cheese, sour cream, mayo, Old Bay, lemon pepper, black pepper, and green onion. Stir until smooth, then add mozzarella and half the Muenster cheese.

5. Combine and bake
Fold the shrimp mixture into the creamy cheese base. Pour into a greased baking dish and top with the remaining Muenster cheese.

 Tips to Nail It Every Time

• Don’t overcook the shrimp. It only takes a few minutes — once pink and curled, it’s done.

• Drain crab well. Excess moisture can make the dip watery.

• Use room-temperature cream cheese. This helps the base mix smoothly.

• Broil for a bubbly top. Pop it under the broiler for 2–3 minutes at the end for golden edges and gooey cheese.

I love pairing this creamy seafood dip with the Cottage Cheese and Spinach Crustless Quiche for brunches, or serving it warm before this Creamy Salmon and Spinach Orzo for an indulgent seafood dinner.

Serving, Storing & Pairing 

What to Serve with This Creamy, Cheesy Masterpiece

When this shrimp, crab, and spinach dip hits the table — bubbly, golden, and brimming with flavor — it’s all eyes on the skillet. You’ll want dippers that can hold up to its creamy weight and complement that savory seafood bite.

Here’s what I always have ready when serving this dip:

• Crusty baguette slices: Lightly toasted, they soak up every cheesy scoop.

• Sturdy tortilla chips or pita wedges: Great for dipping, and they don’t crumble under pressure.

• Fresh veggie sticks: Carrot sticks, bell pepper strips, or cucumber rounds bring a crisp, refreshing contrast.

For gatherings, I love serving this dip alongside my Spinach Feta and Sun-Dried Tomato Stuffed Mushrooms — they make the perfect one-bite pairing and echo the same creamy, herby flavor palette. If you’re hosting a brunch or coastal-inspired dinner, this dip also pairs wonderfully with Creamy Shrimp Linguine Explosion for a full-on seafood feast.

You could even spread leftovers onto a toasted bagel or sandwich bread — it turns into a whole new kind of comfort food.

How to Store and Reheat Without Losing That Creamy Texture

This dip stores surprisingly well — the secret is reheating gently so the cheese doesn’t separate.

• Refrigerate any leftover dip in an airtight container for up to 3 days.

• Reheat in the oven at 300°F, covered with foil, for about 15 minutes or until hot and melty.

• For individual servings, you can use the microwave in 30-second intervals, stirring between rounds.

Avoid freezing, though — the cream cheese and seafood don’t hold up well to thawing. But chances are, this dip will disappear before you even get a chance to store it!

Frequently Asked Questions (FAQ)

1. Can I use canned crab instead of fresh?
Yes! Just be sure to drain it well to avoid excess liquid. While lump crab has the best texture, claw or canned varieties still deliver great flavor.

2. Is frozen spinach okay to use?
Absolutely. Thaw it fully and squeeze out all moisture before adding — this helps keep the dip from becoming watery.

3. Can I make this dip ahead of time?
Yes, prep everything and store it covered in the fridge for up to 24 hours. Bake just before serving for that fresh, bubbly top.

4. What cheese can I use if I don’t have Muenster?
Monterey Jack or Fontina are great swaps. You want something that melts well and adds a mild richness.

5. Does this dip work as a pasta sauce?
Funny you ask — yes! Stir leftovers into hot cooked pasta with a splash of reserved pasta water. It becomes a creamy seafood pasta in minutes.

6. Can I make this dip in a slow cooker?
Yes! After sautéing the aromatics and cooking the shrimp, transfer everything to a slow cooker. Heat on low for 1–2 hours or until melted and warmed through. Stir occasionally and serve straight from the crock for easy entertaining.

7. What kind of crab works best?
Lump crab has the best texture and flavor, but claw meat is a budget-friendly alternative. Avoid imitation crab (surimi) if possible — it tends to break down and doesn’t provide the same rich, sweet flavor.

Conclusion: A Dip That Never Disappoints

There’s something so comforting about a hot, creamy dip made with love — and this Irresistible Shrimp, Crab & Spinach Dip is just that. With juicy shrimp, sweet crab meat, and layers of melting cheese, it’s a dish that turns heads at any gathering.

Whether you’re making it for game day, a holiday appetizer, or simply satisfying a seafood craving, this recipe delivers every single time. It’s rich but not heavy, savory with just enough brightness, and unbelievably easy to pull together.

I’ve made this recipe more times than I can count, and it’s always the first dish to disappear. For more seafood inspiration, I also love this classic crab dip from Sally’s Baking Addiction — it’s another crowd-pleaser you’ll want in your back pocket.

If you’re hungry for more warm and savory favorites, be sure to try my Spinach and Artichoke Dip with Olive Oil or the bite-sized Spinach Ricotta Bites — both are perfect partners to today’s recipe.

Print