Cheesy Rich and Creamy Shrimp and Crab Spinach Dip: The Ultimate Party Delight

Serve this dip with a variety of dippables such as pita chips, tortilla chips, sliced baguette, or raw veggies like celery and carrot sticks.
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes until warm and bubbly again.
For longer storage, freeze the dip before baking. Wrap it tightly in plastic wrap and foil, and store in the freezer for up to 2 months. To bake, let it thaw overnight in the fridge, then bake as directed.
Variants:

Lobster Spinach Dip: Swap out the shrimp and crab for fresh lobster meat for a luxurious twist on this dip.
Spicy Shrimp and Crab Dip: Add more cayenne pepper or a few dashes of hot sauce to spice up the dip.
Vegetarian Spinach Artichoke Dip: Skip the seafood and use artichoke hearts for a vegetarian version, while keeping the creamy spinach base.
FAQ:

Can I make this dip ahead of time? Yes, you can assemble the dip in advance, cover it, and store it in the fridge for up to a day before baking. Just pop it in the oven when you’re ready to serve.

Can I use frozen shrimp and crab? Yes, frozen shrimp and crab work perfectly in this recipe. Just be sure to thaw and drain them thoroughly before using to avoid excess moisture.

Can I use a different type of cheese? Absolutely! Feel free to substitute the mozzarella and Parmesan with other cheeses like cheddar, gouda, or cream cheese for a different flavor.