I first made this creamy seafood spinach dip for a potluck and watched it disappear in under ten minutes. It’s rich, briny, and just cheesy enough — a crowd-pleasing appetizer that works for game day, holiday parties, or a cozy night in. The combo of shrimp, crab, thawed spinach, and two melting cheeses creates a luxurious dip that feels special but comes together fast. If you love spinach-and-cheese bakes, this riff brings seafood to the center of the plate — think of it as party food with a touch of seaside comfort (and you can pair it with a spinach lasagna for a surf-and-turf dinner using similar pantry staples like in creamy spinach lasagna recipes).

Why you’ll love this dish

This dip is a great pick when you want something that’s:

Fast to finish — use pre-cooked shrimp and thawed spinach to save time.
Crowd-friendly — mild, creamy, and easy to scoop for people of all ages.
Versatile — serve warm from the oven or cold for a chilled spread.
Flexible on budget — imitation crab is fine, or use leftovers from a seafood dinner to stretch cost.

“Creamy, garlicky, and full of seafood flavor — perfect for holiday gatherings.” — a satisfied guest

If you’re already a fan of spinach-forward party dishes, you’ll appreciate how this dip echoes flavors found in other hearty spinach mains like spinach and mushroom lasagna, while staying snackable and finger-food friendly.

Step-by-step overview

Before you dive into the ingredient list, here’s the process in a nutshell:

Prep seafood and squeeze out spinach to avoid watery dip.
Sauté garlic in butter to bloom flavor.
Mix softened cream cheese with sour cream, mayo and seasonings.
Fold in spinach, garlic, shrimp, crab, and half the mozzarella + all Parmesan.
Bake until bubbly and golden, then rest briefly and serve.

This sets expectations for timing and order of operations so you can multitask — chop shrimp while the garlic sizzles, for example.

What you’ll need

1 lb cooked shrimp, peeled, deveined, and chopped into bite-sized pieces
8 oz crab meat (real or imitation — imitation works fine for budget)
10 oz frozen spinach, thawed and very well drained (squeeze in a clean towel)
1 cup cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
2 tablespoons butter
2 cloves garlic, minced
1 teaspoon onion powder
1/2 teaspoon paprika
Salt and pepper, to taste
Tortilla chips, crackers, and fresh vegetable crudités for serving

Notes/substitutions:

Swap Greek yogurt for some of the sour cream to cut calories.
Use smoked paprika for a subtle smoky note.
If you prefer a more delicate seafood flavor, reduce shrimp to 3/4 lb and increase crab. You can also riff on spinach combos from other mains like butternut squash and spinach lasagna for seasonal menus.

Directions to follow

Preheat the oven to 375°F (190°C) if you plan to bake the dip.
Clean and cube the cooked shrimp into bite-sized pieces. Pick over the crab meat and remove any shell fragments. Pat both seafoods dry.
Melt butter in a small skillet over medium heat. Add minced garlic and sauté just until fragrant, about 30–45 seconds. Do not brown. Remove from heat.
Squeeze the thawed spinach in a clean dish towel or several paper towels until nearly all moisture is gone. This prevents a watery dip.
In a large bowl, beat the softened cream cheese until smooth. Stir in sour cream, mayonnaise, onion powder, paprika, and salt and pepper to taste until fully combined.
Fold in the sautéed garlic, drained spinach, chopped shrimp, crab meat, half of the mozzarella, and all of the Parmesan. Mix gently so the seafood stays in pieces.
Transfer the mixture to an ovenproof baking dish (an 8×8 or similar works well). Sprinkle the remaining mozzarella evenly on top.
Bake 15–20 minutes until the dip is hot and the cheese is bubbly and starting to brown. For a deeper crust, broil 1–2 minutes while watching closely.
Let the dip rest 5 minutes before serving. Serve with tortilla chips, crackers, or fresh vegetable crudités.

Short, actionable sentences and order help this come together smoothly — prep cold ingredients first so everything heats evenly in the oven.

How to plate and pair

Serve warm in a shallow, oven-safe bowl set on a trivet so guests can scoop easily.
Garnish with a sprinkle of chopped fresh parsley, a squeeze of lemon, or extra cracked black pepper for brightness.
Pair with sturdy dippers: pita chips, toasted baguette slices, thick-cut kettle chips, or blanched veggie sticks.
For beverages, a crisp dry white wine (Sauvignon Blanc or unoaked Chardonnay) or a citrusy beer balances the richness.

If serving as part of a larger spread, present it alongside lighter salads and bread-based mains so guests can build balanced plates.

Storage and reheating tips

Refrigeration: Cool the dip to room temperature, cover tightly, and refrigerate for up to 3 days. Seafood dips are best eaten within 48–72 hours.
Reheating: Transfer to an ovenproof dish and heat at 350°F (175°C) until warmed through, about 10–15 minutes. Stir halfway for even heating. Microwaves work for single portions — heat in 30-second bursts, stirring between, to avoid overcooking the shrimp.
Freezing: I don’t recommend freezing prepared dip with seafood — seafood texture degrades after freezing and thawing. You can freeze the base (cream cheese mix and spinach) without seafood for up to 1 month, then thaw and fold in fresh or pre-cooked seafood before baking.
Food safety: Don’t leave the dip at room temperature for more than 2 hours (1 hour if above 90°F). Reheat leftovers to 165°F before serving.

Pro chef tips

Dry shrimp and crab well. Excess moisture is the most common reason dips turn out runny.
Bring cream cheese to room temperature for a smooth base — cold cream cheese creates lumps.
Sauté garlic briefly in butter to take the raw edge off and deepen flavor; browned garlic will taste bitter.
If you want a creamier texture, add a tablespoon of heavy cream or a splash of milk when mixing the base.
For presentation, bake in individual ramekins for single-serve portions that look fancy and keep warm longer.

For more dip inspiration and party-friendly dessert dips, check out techniques used in a popular caramel apple cheesecake dip recipe — many of the same plating and reheating tips apply.

Recipe variations

Spicy: Stir in 1–2 teaspoons of sriracha or a diced jalapeño for heat.
Cheesy mix-up: Swap half the mozzarella for Gruyère or Monterey Jack for nutty depth.
Low-carb: Serve with cucumber rounds, endive leaves, or baked cheese crisps instead of chips.
Lobster upgrade: Substitute crab with lobster meat for a luxe party version.
Cold version: Fold everything cold (no baking) and chill for 1 hour — great for summer buffets.

These swaps let you tailor the dip to dietary needs and occasion — from weeknight comfort to elevated appetizer.

Common questions

Q: Can I use fresh spinach instead of frozen?
A: Yes. Sauté about 10–12 oz fresh baby spinach in a pan until wilted, then squeeze out excess liquid and use in place of the frozen spinach. You’ll likely need a little more fresh spinach by volume because it cooks down.

Q: Is imitation crab okay to use?
A: Absolutely. Imitation crab (surimi) is more affordable and works well here; real crab offers a slightly sweeter, more delicate flavor. Choose based on budget and preference.

Q: Can I make this ahead of time?
A: Yes. Assemble the dip and refrigerate in the baking dish, covered, for up to 24 hours. When ready, bake for 20–25 minutes or until heated through. Add a few extra minutes if baking from chilled.

Q: How can I keep the dip from becoming watery?
A: The key is removing moisture: squeeze the thawed spinach thoroughly and pat seafood dry. Avoid over-salting early; salt draws out moisture during cooking.

Q: Can I skip baking and serve cold?
A: You can serve it cold — skip the final mozzarella topping and chill the mixed dip for at least an hour. Baking gives a richer, melty texture that many prefer.

Conclusion

This Creamy Seafood Spinach Dip is an easy, impressive party starter that balances rich dairy with briny seafood and bright garlic. It’s forgiving, quick to assemble, and can be dressed up or simplified depending on your crowd.

For a similar take with roasted shrimp and cream cheese, see Simple Spinach Crab Dip with Cream Cheese (and Roasted Shrimp), and for another creamy shrimp-and-crab variation, visit Creamy Shrimp and Crab Spinach Dip | Wallace’s Garden for additional inspiration.