Ingredients:

  • 0.5 lb small shrimp, peeled, deveined, and chopped
  • 0.5 lb lump crab meat, picked for shells
  • 10 oz frozen chopped spinach, thawed and squeezed bone-dry
  • 3 cloves garlic, minced
  • 2 green onions, thinly sliced (whites and greens separated)
  • 8 oz full-fat cream cheese, softened
  • 0.5 cup sour cream
  • 1 cup shredded mozzarella cheese
  • 0.5 cup freshly grated parmesan cheese
  • 0.25 cup whole milk
  • 1 tsp Old Bay Seasoning
  • 0.25 tsp red pepper flakes
  • 1 tsp lemon juice
  • 1 tbsp unsalted butter

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large oven-safe skillet over medium heat, melt the butter. Add the green onion whites and minced garlic, sautéing for about 1 minute until fragrant but not browned.
  3. Add the chopped shrimp and a pinch of Old Bay. Cook for 2-3 minutes until the shrimp turn pink and opaque.
  4. Reduce heat to low. Stir in the softened cream cheese, sour cream, and milk. Use your spatula to smooth out any lumps until the mixture is velvety and uniform. Add the remaining Old Bay, red pepper flakes, and lemon juice.
  5. Fold in the dry spinach. It might look like a lot at first, but it will incorporate perfectly into the creamy base.
  6. Stir in half of the mozzarella and half of the parmesan. Continue stirring until the cheese has melted into the sauce.
  7. Gently fold in the lump crab meat. We do this last to avoid breaking up the large pieces of crab, which gives the dip its premium feel.
  8. If you started in a skillet, just smooth the top. If not, transfer to your baking dish. Sprinkle the remaining mozzarella and parmesan over the top.
  9. Place in the oven for 15 minutes until the cheese is bubbling and the top is slightly golden.