Warm Crab Spinach Dip Recipes

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WARM CRAB DIP

Maryland's Chesapeake Bay is known for crabs, and they're a big favorite of ours. When fresh crabmeat is available, we'll use it in this dip, but canned works just as well. This appetizer is nice for any holiday or gathering.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2-1/4 cups.

Number Of Ingredients 8



Warm Crab Dip image

Steps:

  • In a large heavy saucepan, heat the cream cheese, mayonnaise, lemon juice, Worcestershire sauce and sherry if desired over low heat, stirring often. Stir in crab and onion; heat through. Serve warm with crackers.

Nutrition Facts : Calories 197 calories, Fat 19g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 217mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

1 package (8 ounces) cream cheese, cubed
1/2 cup mayonnaise
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon sherry, optional
2 cans (6 ounces each) lump crabmeat, drained
1 tablespoon chopped green onion
Assorted crackers or baked pita chips

HOT CRAB DIP

This delicious, addictive crab dip will have your family begging for more. Serve as an appetizer with onion or garlic crackers.

Provided by PONYGIRL64

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 40m

Yield 40

Number Of Ingredients 8



Hot Crab Dip image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9x13 inch baking dish. Garnish with paprika.
  • Bake in the preheated oven 30 minutes, or until golden brown and bubbly.

Nutrition Facts : Calories 80.9 calories, Carbohydrate 0.6 g, Cholesterol 26.3 mg, Fat 7 g, Protein 4 g, SaturatedFat 3.8 g, Sodium 118.5 mg, Sugar 0.2 g

2 (8 ounce) packages cream cheese, softened
4 tablespoons mayonnaise
2 cups shredded Cheddar cheese
2 (6 ounce) cans crabmeat
1 ½ tablespoons fresh lemon juice
2 teaspoons hot sauce
2 tablespoons Worcestershire sauce
paprika, for garnish

WARM CRAB & SPINACH DIP

In Maryland, we stayed at a hotel that sent guests home with a crab dip recipe and a spice pouch. Now I've made my own dip that rekindles memories of that trip. -Kristina Wenner, Jamison, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 4-1/2 cups

Number Of Ingredients 16



Warm Crab & Spinach Dip image

Steps:

  • In a large nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 minutes. Stir in cream cheese and Boursin until melted. Add milk, cream and wine, stirring constantly., Add seafood seasoning, Worcestershire, hot sauce and red pepper flakes. Stir in crab, spinach and cheddar cheese until cheese melts and mixture is bubbly. Serve warm with blue tortilla chips.

Nutrition Facts : Calories 170 calories, Fat 14g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 421mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.

2 tablespoons olive oil
1/3 cup finely chopped sweet onion
2 garlic cloves, minced
1 package (8 ounces) softened cream cheese, cubed
1 package (5.2 ounces) Boursin garlic and fine herbs cheese
1/4 cup 2% milk
1/4 cup half-and-half cream
1/4 cup white wine or chicken broth
1 tablespoon seafood seasoning
2 teaspoons Worcestershire sauce
1 teaspoon Louisiana-style hot sauce
1/8 teaspoon crushed red pepper flakes, optional
2 cans (6 ounces each) lump crabmeat, drained and picked over
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups shredded cheddar cheese
Blue tortilla chips

HOT SPINACH AND CRAB DIP

Provided by Valerie Bertinelli

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 15



Hot Spinach and Crab Dip image

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.

2 tablespoons unsalted butter
1 small onion, finely chopped
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper
8 ounces cream cheese
1 teaspoon Worcestershire
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/8 teaspoon cayenne
1 pound frozen chopped spinach, thawed and squeezed very dry
8 ounces lump crabmeat, picked through for bits of shell
1/2 cup shredded Monterey Jack
3 tablespoons grated Parmesan
2 tablespoons panko breadcrumbs
Crackers, for serving

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



Creamy Artichoke Spinach & Crab Dip image

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

2 tablespoons olive oil
1 cup onion, minced
2 garlic cloves, minced
1 1/2 cups frozen chopped spinach, thawed and drained well
1 (8 1/2 ounce) can artichoke hearts, drained and diced
8 ounces cream cheese, room temperature
2/3 cup sour cream
1/3 cup mayonnaise
2 cups Italian cheese blend, shredded (or cheddar)
1 dash hot sauce, to taste
1 dash Worcestershire sauce, to taste
1 teaspoon lemon juice, freshly squeezed
8 ounces lump crabmeat
1/2 tablespoon parmesan cheese, grated
salt, to taste
pepper, to taste
1 large tomatoes, seeded and chopped

WARM CRAB AND SPINACH DIP

Make and share this Warm Crab and Spinach Dip recipe from Food.com.

Provided by Mini Ravindran

Categories     Crab

Time 30m

Yield 2 cups

Number Of Ingredients 9



Warm Crab and Spinach Dip image

Steps:

  • Heat the oil in the top half of a double boiler.
  • Add the onions and garlic.
  • Cook until just soft.
  • Whisk in the cream and heat.
  • Slowly whisk in the Brie.
  • Simmer until melted.
  • Add the remaining ingredients and simmer for 15 minutes.
  • Serve warm.

Nutrition Facts : Calories 724.8, Fat 57.7, SaturatedFat 32.4, Cholesterol 227.5, Sodium 1771.6, Carbohydrate 5.2, Fiber 0.7, Sugar 1.5, Protein 46.3

1 tablespoon olive oil
1/4 cup onion, diced
1 teaspoon garlic, minced
1/2 cup cream
8 ounces brie cheese, rind removed
1/4 cup spinach, chopped
1/2 lb crabmeat
1 tablespoon Dijon mustard
1/2 teaspoon dill weed

SPINACH & CRAB DIP

We love this recipe! I've lightened it considerably without losing flavor, and no one can tell the difference. Give the dip a try on baked potatoes, too! -Sandie Heindel, Liberty, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 4 cups.

Number Of Ingredients 11



Spinach & Crab Dip image

Steps:

  • In a large saucepan over low heat, combine the first nine ingredients. Cook and stir until cream cheese is melted. Stir in crab; heat through., Transfer to a serving bowl; serve with crackers. Refrigerate leftovers.

Nutrition Facts : Calories 89 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 256mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) reduced-fat cream cheese, cubed
1 cup plain yogurt
1/2 cup grated Parmesan cheese
1/2 cup Miracle Whip Light
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (6 ounces) lump crabmeat, drained
Assorted crackers or baked tortilla chip scoops

HOT SPINACH AND CRAB DIP

Make and share this Hot Spinach and Crab Dip recipe from Food.com.

Provided by AdiaFaith

Categories     Crab

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7



Hot Spinach and Crab Dip image

Steps:

  • Mix all together and fold in crab last.
  • Top with a little cheese and green onion.
  • Bake 350 for 30 minutes.

1 (8 ounce) package fat free cream cheese
1/2 cup fat free sour cream
2 tablespoons fat-free mayonnaise
3/4 cup fat-free cheddar cheese, grated
2 cloves garlic, minced
3/4 cup finely chopped spinach
1 (15 ounce) can crabmeat, drained and rinsed

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