Ok, let’s get one thing out of the way.
If you’ve ever eaten three plates of chips and dip at a party while pretending you were just being “social,” I get you. You are my people. And I bring good news: this baked seafood dip? It’s everything.
It’s warm. It’s creamy. It’s packed with juicy shrimp, flaky crab, and—surprise—veggies that actually make it better. Like, no one’s even gonna know there are vegetables in here. They’ll just keep dipping. And then double-dipping. (And then probably fake-apologizing for double-dipping.)
But here’s the best part. You can make this at home with pretty simple ingredients, and it will taste like you got it from a restaurant that charges you $19.95 for six crackers and a ramekin.
I’m here for that kind of magic.
Let’s do this.
Wait, Seafood and Veggies? Trust Me.
Now before you go backing away from your screen thinking this is some healthified Pinterest version of seafood dip that tastes like sadness… no. No no no.
This is still very much a warm, gooey, cheesy, rich appetizer that’s meant to be scooped with bread and crackers and inhaled like you haven’t eaten in days.
But yes—there are veggies. Not because they “should” be in there, but because they add actual flavor and texture. The onion adds sweetness, the bell pepper gives it life, and the spinach makes you feel just a little more adult.
And if we’re sneaking in greens without making it taste like salad? That’s what we call a win.
What You’ll Need
The seafood
- ½ lb raw shrimp (peeled, deveined, and chopped into small pieces)
- 4 oz lump crab meat (you can also use claw meat—both work great)
The flavor builders
- 1–2 tablespoons butter
- ½ cup diced onion
- ½ cup diced green bell pepper
- ¼ cup finely chopped celery (optional, but it gives the best crunch)
- 1 tablespoon minced jalapeño (leave the seeds in if you want some kick)
- ½ cup chopped fresh spinach
- 3 cloves garlic, mashed with ¼ teaspoon salt
The creamy stuff
- 3 to 4 oz cream cheese (room temp makes your life easier)
- 2½ to 3 cups shredded gouda (use the good stuff—not pre-shredded)
- ½ cup gruyère (or Swiss if that’s easier to find)
The extras
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon paprika
- ¼ teaspoon red pepper flakes (optional)
- A little chopped parsley for garnish
Ok, So Here’s What You’ll Actually Be Doing
This isn’t one of those “just toss it in a bowl and stir” situations. We’re building flavor here. But it’s not hard. If you can sauté veggies and stir things together, you’re good.
Step 1: Preheat your oven to 350°F. Just get it going so you don’t forget later.
Step 2: Grab a large oven-safe skillet (cast iron is perfect). Heat your butter on medium-high, then add the onion, bell pepper, celery, and jalapeño. Let them cook down for about 5 minutes. You want them soft, not crispy.
Step 3: Stir in the mashed garlic and spinach. Cook until the spinach wilts and everything smells like “ok, I could stop here and just eat this with toast.”
Step 4: Add your shrimp and crab. Stir and cook for about 2 minutes—just enough to start cooking the shrimp. They’ll finish in the oven.
Step 5: Kill the heat and stir in your cream cheese, shredded gouda, and gruyère. Add Old Bay, red pepper flakes, and paprika. Keep stirring until everything is melted and looks like something you want to live inside of.
Step 6: Pop the skillet into the oven and bake for 15 to 20 minutes until the top is golden and bubbling around the edges.
Step 7: Sprinkle with parsley and serve it up hot. With crackers, toasted baguette, or honestly… just a spoon.
Tools You’ll Want Handy
- Large cast iron or oven-safe skillet (12-inch works best)
- Sharp knife for chopping
- Cutting board
- Cheese grater (if you’re not using pre-shredded)
- Wooden spoon or spatula
- Oven (obviously)
- Bowl of chips and bread for the important part—eating
Pro Tips You’ll Be Glad to Know
- Use fresh seafood if you can. Frozen works in a pinch, but fresh shrimp and crab really level this up.
- Don’t skip the garlic-salt mash. Mashing it with salt softens the bite and helps it blend into the dip. It’s a tiny step, but a big flavor move.
- Don’t overcook the seafood. A couple of minutes is plenty before the oven takes over. Otherwise, you’ll get rubbery shrimp. And no one came for that.
- Shred your own cheese. I know, I know. But the pre-shredded stuff doesn’t melt the same way, and this dip deserves silky cheese pulls.
- Serve it in the same skillet. It stays warm longer, looks pretty rustic, and also means fewer dishes. That’s what we call efficiency.
Substitutions and Variations That Still Work
- No gruyère? Use Swiss or even Monterey Jack.
- Don’t eat shrimp? Just double the crab or use cooked white fish (like cod or haddock).
- Want more heat? Add a pinch of cayenne or leave in the jalapeño seeds.
- Gluten-free crowd? Skip the crackers and serve with GF chips or sliced cucumbers.
- Low-dairy? Try dairy-free cream cheese and use plant-based shredded cheese blends (just know the melt will be slightly different).
Can You Make This Ahead?
Yep. Here’s how:
Prepare everything up to the baking step. Cover the skillet and refrigerate it overnight. When you’re ready to party (or just snack in your pajamas), pop it into the oven and bake as usual.
This also makes it a solid contender for holidays or potlucks where oven space is a precious resource.
What to Do with Leftovers (If That’s Even a Thing)
So here’s the thing… you might not have leftovers. But if you do, here’s how to keep them awesome:
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Warm in the oven or a skillet. The microwave works too, but it can dull the texture.
- Creative reuse: Spread on toast. Stuff into a baked potato. Mix with pasta. Use as the world’s best omelette filling. I believe in you.
Bonus: A Few Extras You Might Like
Want to lighten it up?
Use light cream cheese and cut back a bit on the shredded cheese. But honestly, this is a “go big or go home” kind of dish, so… choose your adventure.
Cooking for a crowd?
Double the recipe and bake it in a 9×13-inch dish instead of a skillet. You’ll need a few more chips though. Or just use a spoon. I’m not judging.
Need a pairing idea?
Serve with a chilled glass of sauvignon blanc, a sparkling rosé, or an icy beer. Or lemon water. Or whatever’s nearby and makes you feel fancy.
Frequently Asked Questions
Can I use canned crab? Yes! Just drain it well and double-check for shells.
Can I use frozen shrimp? Totally. Just thaw completely and pat dry before using.
Can I freeze the dip? I wouldn’t. The texture won’t be the same after thawing. Better to eat it fresh or keep it in the fridge for a few days.
What if I don’t like spinach? You can leave it out or swap it for finely chopped kale or even a sprinkle of parsley. No rules here.
Wrap Up
Alright, that’s your roadmap to a ridiculously good seafood dip that checks all the boxes. Cheesy? Yep. Comforting? Yep. Fancy enough for guests but easy enough for a Tuesday night when you’re in sweats? Absolutely.
Whether you’re making it for a party, your family, or just you and your favorite streaming service, it’s one of those recipes that always hits.
So now I want to know—are you making this? What are you dipping in it? Did you put your own spin on it?
Leave a comment and tell me what you did, how it went, or what questions you’ve got. And if it turned out amazing (which, spoiler alert, it will), share it with someone who deserves good dip.
Catch you next recipe.
Let me know if you’d like this turned into a downloadable or printable recipe card!