You know this is going to be a good recipe when you call the restaurant to get the official recipe from the executive chef! Thank you again, Chef. A fan-favorite dip brought to you by Buckley’s Tavern in Delaware, that takes the classic hot artichoke dip recipe and incorporates fresh blue crab meat. That’s the key. The fresh crab. Yes. The seafood stands out with every cheesy and garlicky bite. I thought this recipe looked interesting because I’ve never tried a warm crab dip before, so spinach and artichoke seemed like the best beginner way to give it a try. Crab dip connoisseurs please let me know what you think.

When I talked to the chef, he brought up a good point. Don’t mix the crab and the base dip right away! The base dip will last three times as long as your fresh crab meat, so keep them separate. I love this tip because you can save a little extra base for home when you make this dip and bada bing bada boom, a nice warm spinach and artichoke dip just for you. Warm up your crab in a splash of heavy cream to serve before mixing the base dip into the crab and baking.

Delaware, have you tried this dip? I hear good things. I tried four dips from the US according to this Food Network article and I called each of the restaurants to ask for recipes. Buckley’s Tavern was the only restaurant willing to share their special dip, so you have to try this one. Make the base in advance and get some good crab to celebrate someone special. This dip is special.