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Baked Crabmeat, Artichoke, And Spinach Dip

Baked Crabmeat, Artichoke, And Spinach Dip

A sinfully rich dip to set out at your next party.

  • Prep Time: 30 minutes
  • Total Time: 1 hour and 15 minutes
  • Yield: About 6 cups


  • Two 10- to 12-ounce bunches spinach, trimmed and washed
  • 2 slices bacon, preferably apple-smoked, chopped
  • 2 tablespoons olive oil
  • 1 cup finely chopped yellow onions
  • 1 tablespoon chopped garlic
  • Two 8-ounce packages cream cheese, at room temperature
  • 2 1/2 tablespoons fresh lemon juice
  • 1 tablespoon Creole or other spicy whole-grain mustard
  • 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried tarragon
  • 1 tablespoon Worcestershire sauce
  • 1 pound lump crabmeat, picked over for shells and cartilage
  • One 14-ounce can artichoke hearts, drained and coarsely chopped
  • 1 cup shredded Monterey Jack cheese (about 4 ounces)
  • 3/4 cup freshly grated Parmigiano-Reggiano (about 3 ounces)
  • 2 large egg yolks
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon freshly ground white pepper
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon Emeril's Red Pepper Sauce or hot pepper sauce
  • 1/2 tablespoon unsalted butter, softened for the baking dish
  • 1 cup fine dried bread crumbs
  • Crispy Tortilla Chips, for serving


  • Cook the spinach in a large pot of lightly salted boiling water until wilted, about 3 minutes. Drain and rinse under cold water to cool. Squeeze well to remove the excess water. Coarsely chop the spinach and transfer to a bowl.

  • Fry the bacon in 1 tablespoon of the olive oil in a large skillet over medium-high heat until crisp, about 5 minutes. Add the onions and garlic and cook, stirring, until the onions are softened, 2 to 3 minutes. Add to the spinach and let cool.

  • Preheat the oven to 350°F.

  • Beat the cream cheese, lemon juice, mustard, tarragon, and Worcestershire sauce in the bowl of an electric mixer fitted with a paddle attachment or with a wooden spoon until smooth and creamy. Mix in the spinach and bacon mixture, then the crabmeat, artichoke hearts, Jack cheese, 1/2 cup of the Parmigiano-Reggiano, the egg yolks, 1 teaspoon of the salt, the white pepper, cayenne, and pepper sauce. Mix well.

  • Lightly butter an 11 x 7-inch baking dish or shallow 2-quart baking dish. Pour the mixture into the dish.

  • Combine the remaining 1/4 cup Parmigiano-Reggiano, the bread crumbs, and the remaining 1 tablespoon olive oil and 1/4 teaspoon salt in a food processor or electric blender. Pulse two to three times to blend. Spread the mixture evenly over the crabmeat mixture. Bake until bubbly and lightly golden, 30 to 35 minutes.

  • Serve hot with the crispy tortillas chips.