CREAMY ARTICHOKE SPINACH & CRAB DIP
This is one of my favorite dips to bring to a party and it's always a hit. It is delicious and creamy and has just the right amount of crab so it doesn't overpower the other ingredients. The tomato on top gives it a little extra burst of sweetness. Serve it with bread, chips, crackers, vegetables, etc., for dipping. You can make a lighter version of this by substituting the sour cream and mayonnaise with nonfat plain yogurt. For a vegetarian version, simply omit the crab.
Provided by Cooking Creation
Categories < 60 Mins
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees.
- Heat the olive oil in a large skillet over medium heat. Add the onions and cook until they begin to soften. Add the garlic and cook 1 minute longer. Stir in the spinach and artichoke hearts. Add the cream cheese, sour cream and mayonnaise, cooking and stirring until blended well.
- Turn the heat down to low. Add the shredded cheese and stir until just melted. Stir in the hot sauce, Worcestershire sauce and lemon juice. Gently stir in the crab. Taste the dip and season with salt and pepper, to taste.
- Pour the mixture into an 8 x 8 baking dish. Sprinkle Parmesan cheese over all. Bake for 25 to 30 minutes, or until the top begins to brown.
- Allow the dip to cool for 5 minutes. Top with tomato, if desired.
- Enjoy!
Nutrition Facts : Calories 187.4, Fat 14.1, SaturatedFat 6.6, Cholesterol 50.4, Sodium 208.6, Carbohydrate 7.9, Fiber 3.3, Sugar 2.8, Protein 8.7
BAKED SPINACH, CRAB AND ARTICHOKE DIP
I found this recipe in one of those little recipe books sold near the checkstand in the grocery store. I always look at them to see whether they have any good recipes. We love this one and it is When I can, I use real crab meat but the imitation seems to do ok in it and its cheaper too.
Provided by OceanLuvinGranny
Categories Crab
Time 25m
Yield 1 Dip, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Mix all ingredients except cheeses in med. bowl until well blended.
- Spread mixture in ungreased pie plate (9x1 1/4 inches) or shallow 1 quart casserole.
- Sprinkle with the two cheeses.
- Bake uncovered 15-20 minutes or until hot and bubbly.
- Serve with Ritz crackers or any cracker you like. Can also be served with tortilla chips.
Nutrition Facts : Calories 98.3, Fat 3.6, SaturatedFat 2.2, Cholesterol 16.1, Sodium 359.9, Carbohydrate 10.6, Fiber 4.4, Sugar 2.4, Protein 7
HOT SPINACH AND CRAB DIP
Provided by Valerie Bertinelli
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F.
- Melt the butter in a medium pot over medium heat. Add the onion and garlic, season with salt and pepper and cook, stirring occasionally, until softened, about 6 minutes. Add the cream cheese, Worcestershire, dry mustard, paprika and cayenne, and stir until melted. Add the spinach and crabmeat, and stir until warm and bubbling. Stir in the cheeses and season with salt and pepper.
- Transfer the dip to a small baking dish and top with the panko. Place the baking dish on a baking sheet and bake until bubbling and golden, about 15 minutes.
- Serve hot with crackers.
CRAB ARTICHOKE AND SPINACH DIP
Make and share this Crab Artichoke and Spinach Dip recipe from Food.com.
Provided by Miss Diggy
Categories Spreads
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Put spinach into colander and press out excess liquid.
- Mix all together into a small crockpot and let bake for at least 1 hour on low.
- Serve with tortilla chips, or bagel chips, or spread on baguettes.
Nutrition Facts : Calories 251.2, Fat 19.1, SaturatedFat 8, Cholesterol 44.4, Sodium 609.3, Carbohydrate 11.4, Fiber 1.5, Sugar 1.9, Protein 10
BAKED SPINACH, CRAB AND ARTICHOKE DIP
Just mix in 5 minutes and bake, this warm spread will be popular at any party.
Provided by Betty Crocker Kitchens
Categories Appetizer
Yield 15
Number Of Ingredients 7
Steps:
- Heat oven to 375°. Mix all ingredients except Cheddar cheese and crackers in medium bowl until well blended.
- Spread mixture in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole. Sprinkle with Cheddar cheese.
- Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.
Nutrition Facts : Calories 80, Carbohydrate 5 g, Cholesterol 15 mg, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1/4 Cup, Sodium 320 mg
BAKED CRAB AND ARTICHOKE DIP
This baked crab and artichoke dip is made and served in a bread bowl that you can eat too!
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 1h
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
- Combine cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, green onions, sour cream, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl; season with salt and black pepper.
- Cut the top 1/3 off the loaf of sourdough bread and discard. Remove the bread filling and discard, leaving just the crust. Place in the prepared baking dish.
- Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Cheddar cheese and cayenne pepper.
- Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes.
Nutrition Facts : Calories 414.5 calories, Carbohydrate 27.5 g, Cholesterol 92.1 mg, Fat 25 g, Fiber 2.3 g, Protein 20.9 g, SaturatedFat 13.5 g, Sodium 754.4 mg, Sugar 1.6 g
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