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Baked Seafood Spinach Dip with Mozzarella Recipe
Ben Carraoli

Baked Seafood Spinach Dip with Mozzarella Recipe

I still remember the first time I made this Baked Seafood Spinach Dip with Mozzarella—the kitchen smelled amazing, and every guest went back for seconds. I had a little doubt if the seafood would overpower the spinach, but it blended beautifully.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • ½ lb raw shrimp peeled & deveined – Fresh is best for texture and flavor; tiny shrimp work great.
  • ½ lb lump crab meat or imitation crab – Adds that seafood punch; opt for fresh/sustainably sourced if possible.
  • 10 oz fresh spinach – Wilted and squeezed dry so the dip stays creamy avoid frozen for best texture.
  • 8 oz cream cheese softened – Creates the rich and velvety base everyone loves.
  • ½ cup sour cream – Adds slight tang and lightens the cream cheese.
  • ½ cup mayonnaise – Helps emulsify and give body to the dip.
  • 1 cup shredded mozzarella – Freshly shredded melts smoother and gives that gooey top.
  • ½ cup grated Parmesan cheese – Sharp salty flavor that balances the seafood.
  • 2 cloves garlic minced – Fresh garlic brings aromatic depth.
  • Salt & pepper to taste – Essential for seasoning.
  • Optional: lemon zest / Old Bay seasoning – Brightens flavor and enhances seafood notes.

Method
 

  1. Begin by sautéing your shrimp lightly in a warm pan. Cook just until they start to turn pink — you’ll finish them in the oven. Add crab meat at the end to warm through without falling apart.
  2. In the same pan, toss in fresh spinach and a little garlic. Cook until wilted and fragrant, then squeeze out excess water using a colander or clean kitchen towel to avoid a watery dip.
  3. In a mixing bowl, combine softened cream cheese, sour cream, and mayonnaise until smooth. Stir in the Parmesan and mozzarella, then add salt, pepper, and any optional spices like lemon zest or Old Bay for that seafood zing.
  4. Gently fold in your cooked shrimp, crab, and drained spinach mixture. Make sure everything is evenly coated in the creamy base.
  5. Spoon the dip into your greased baking dish and spread it evenly. Bake at 375°F (190°C) until hot, bubbling, and lightly golden on top — about 25 minutes. Let it rest a few minutes before serving.

Notes

  • I always grate mozzarella fresh — pre-shredded can be dry and doesn’t melt as nicely.
  • If the spinach seems watery, I press it with paper towels — helps the dip stay thick.
  • I add a little lemon zest at the end for a brightness that lifts the seafood flavors.
  • Letting the baked dip rest before serving makes it easier to scoop and richer in taste.