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baked seafood spinach dip with mozzarella
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baked seafood spinach dip with mozzarella

Baked Seafood Spinach Dip with Mozzarella is the ultimate hot appetizer that brings restaurant-level flavor straight to your kitchen. Loaded with tender seafood, wilted spinach, rich cream cheese, and stretchy mozzarella, it’s the kind of indulgent, crowd-pleasing dip that disappears fast at any gathering. Serve it with toasted bread, crackers, or fresh veggies, and watch it become the star of your party spread.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8
Course: dinner
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 6 oz cooked shrimp chopped
  • 6 oz lump crab meat canned or fresh, drained
  • 1 tbsp olive oil or butter
  • 3 cups fresh spinach or 1 cup frozen, thawed and squeezed dry
  • 8 oz cream cheese softened
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 cup shredded mozzarella cheese plus extra for topping
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic minced
  • ½ tsp Old Bay seasoning or Cajun seasoning
  • Salt and black pepper to taste
  • Optional: lemon wedges for serving

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish or oven-safe skillet.
  2. In a skillet, heat the olive oil or butter over medium heat. Add garlic and cook for 30 seconds, then add spinach. Cook until wilted and moisture has evaporated. Remove from heat.
  3. In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, and seasonings. Stir until smooth and creamy.
  4. Add cooked shrimp, crab meat, sautéed spinach, mozzarella, and Parmesan. Mix until evenly combined.
  5. Transfer the mixture into the prepared baking dish. Sprinkle additional mozzarella on top. Bake for 20–25 minutes, until bubbly and golden on top.
  6. Let the dip cool slightly before serving. Pair with crostini, tortilla chips, crackers, or sliced vegetables.

Notes

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Reheat: Warm in the oven or microwave until hot and bubbly.
Freezing: Not recommended—cream-based dips can separate when thawed.