Pappadeaux Spinach Recipe

Craving a restaurant-quality spinach dish at home? Pappadeaux’s sautéed spinach recipe is my absolutely faaaavorite!

The key is using fresh baby spinach and sautéing it quickly to retain its vibrant color and nutrients.

Garlic and shallots add depth, while a squeeze of lemon brightens the flavors.

For best results, don’t overcook the spinach – it should be just wilted but still retain some texture.

Pair it with grilled fish or chicken for a complete meal that rivals any restaurant dish.

How to Make Pappadeaux Spinach Recipe

Ingredients

• 8 oz Cream cheese (softened)
• 1/2 cup Sour cream
• 1/2 cup Heavy cream
• 6 oz Crab meat (lump)
• 10 oz Spinach (frozen, thawed and squeezed dry)
• 1/2 cup Mozzarella cheese (shredded)
• 1/4 cup Parmesan cheese (grated)
• 2 cloves Garlic (minced)
• 1 tbsp Butter
• 1/2 tsp Old Bay seasoning

Step-by-Step Instructions

Step 1:

Preheat your oven to 350°F (175°C).

Step 2:

In a large skillet, melt the butter over medium heat and sauté the minced garlic until fragrant.

Step 3:

Add the thawed and squeezed spinach to the skillet, cooking until heated through.

Step 4:

In a separate bowl, mix the softened cream cheese, sour cream, and heavy cream until smooth.

Step 5:

Fold the sautéed spinach and garlic mixture into the cream cheese mixture.

Step 6:

Gently stir in the crab meat, shredded mozzarella, grated Parmesan, and Old Bay seasoning.

Step 7:

Transfer the mixture to a baking dish and spread it evenly.

Step 8:

Bake for 20-25 minutes until hot and bubbly.

Tips and Tricks for Making This Recipe

Choose Quality Crab Meat

I recommend using fresh lump crab meat for the best flavor and texture in your dip.

Drain Spinach Thoroughly

Make sure to squeeze out as much liquid as possible from the thawed spinach to prevent a watery dip.

Customize the Cheese

You can experiment with different cheese combinations to find your perfect blend.

Serve with Variety

I love offering a selection of dippers like toasted baguette slices, crackers, and fresh vegetable sticks.

Make Ahead

You can prepare the dip mixture a day in advance and refrigerate it before baking.

What to Serve with Pappadeaux Spinach Crab Dip

Crusty Bread

You can’t go wrong with a classic crusty baguette or sourdough to scoop up that creamy dip.

Slice the bread into thin pieces and lightly toast them for extra crunch that contrasts beautifully with the smooth dip.

Crispy Vegetables

For a lighter option, serve an array of fresh, crisp vegetables like carrot sticks, celery, bell peppers, and cucumber slices.

These add a refreshing crunch and help balance out the richness of the dip.

Seafood Platter

Since this dip already features crab, why not go all out with a seafood spread?

Serve it alongside some chilled shrimp, smoked salmon, or even oysters on the half shell for a luxurious appetizer spread.

Spicy Cajun Fries

For an unexpected twist, pair your spinach crab dip with some crispy Cajun-seasoned fries.

The spicy kick from the fries complements the creamy dip perfectly, creating a delicious fusion of flavors.

Grilled Artichokes

Grilled artichokes make for an unusual but delightful pairing with this dip.

Their slightly charred, nutty flavor adds an interesting dimension to the overall taste experience.

Variations and Substitutions

You can easily customize this Pappadeaux-inspired spinach and crab dip to suit your tastes or dietary needs!

Cheese Options

Try swapping the Monterey Jack for sharp cheddar or Gruyère for a bolder flavor profile.

You might also experiment with a blend of cheeses to create your own unique combination.

Seafood Alternatives

If crab isn’t your thing, consider using cooked shrimp or even smoked salmon instead.

For a vegetarian version, replace the seafood with artichoke hearts or extra vegetables.

Spinach Substitutes

Don’t have spinach on hand? Kale or Swiss chard make excellent alternatives in this recipe.

You could even try using a mix of leafy greens for added nutrition and a more complex flavor.

Spice it Up

Add a kick to your dip by incorporating diced jalapeños or a dash of cayenne pepper.

For a Cajun twist, sprinkle in some blackening seasoning or Old Bay for that authentic Louisiana flavor.

How to Store Leftover Pappadeaux Spinach Dip

Refrigeration

You can store your leftover Pappadeaux spinach dip in an airtight container in the refrigerator for up to 3 days.

Make sure to let the dip cool completely before transferring it to the container to prevent condensation.

Freezing

If you want to keep your spinach dip for longer, you can freeze it for up to 2 months.

Place the cooled dip in a freezer-safe container or zip-top bag, removing as much air as possible.

Thawing

When you’re ready to enjoy your frozen spinach dip, transfer it to the refrigerator and let it thaw overnight.

Give the dip a good stir before serving to redistribute any separated ingredients.

Common Mistakes to Avoid

Overcooking the Crab

You’ll want to be careful not to overcook the crab meat when preparing this dip.

Overcooked crab can become tough and lose its delicate flavor, so add it towards the end of cooking.

Using Low-Quality Ingredients

Don’t skimp on the quality of your crab meat or cheese for this recipe.

Fresh, high-quality ingredients make a world of difference in the final taste and texture of your dip.

Neglecting Proper Seasoning

Be sure to taste and adjust your seasonings as you go along.

A well-seasoned dip will have a perfect balance of flavors, enhancing both the crab and spinach.