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Hot Crab, Spinach, Artichoke and Le Gruyère AOP Dip

We put a new spin on classic artichoke dip by adding a good dose of Gruyère cheese and crabmeat for a tasty treat. Everyone will want the recipe!

  • Aperitif and appetizers
  • Recipes
Preparation time Approx. 15 minutes
Cooking time Approx. 30 minutes
Total time Approx. 45 minutes

Ingredients

Serves 10 as an appetizer 
3 cups Le Gruyère cheese, grated
4 cups fresh spinach, washed and chopped
2 cups artichoke hearts, chopped
170 g crab meat
3 cloves garlic, minced finely
227 g cream cheese, softened 
3 tablespoons sour cream 
2 teaspoons Old Bay seasoning
1 Jalapeno pepper, diced finely (optional)
Tortilla chips or crackers for serving 

Preparation

    1. Preheat oven to 375°F (190°C). 
    2. Sauté spinach in a pan until spinach is wilted, drain if there is any water that comes from the spinach as it cooks down. 
    3. In a mixing bowl, mix together spinach, artichoke, crab, garlic, cream cheese, sour cream, jalapeno, and 2 cups grated Le Gruyère cheese.
    4. Spread mixture into an oven safe baking dish.
    5. Bake uncovered for 20 minutes.
    6. Remove from oven, add remaining grated Le Gruyère cheese on top, return to the oven for another 5-10 minutes or until cheese is bubbling and golden brown.
    7. Serve with chips or crackers.

  2. Tips for this recipe 

    • Many spinach and artichoke dip recipes call for frozen spinach. We prefer using fresh but it’s fine to use frozen spinach if readily available.  

    • We use marinated artichoke hearts often found in jars at local Italian stores but canned artichoke found at your local supermarket will work too.  

    • We recommend using crab claw meat for this recipe.  

    • Old Bay seasoning and crab is a classic combination, but if you don’t have Old Bay in your pantry, skip the spice or use a dash of celery salt, paprika, and thyme as a substitute.  

    • Want to add a spicy kick? Add more chopped jalapeno or a pinch of chili flakes.  

    • Soften cream cheese by leaving it on the counter at room temperature for 15 minutes or cook for 15-20 seconds in a microwave.