Cheesy-Spinach Crab Dip

Oxmoor House
Cheesy-Spinach Crab DipRecipe
Oxmoor House
This cheesy crab dip makes a savory party appetizer with minimal preparation time. Serve warm with pita chips or whole-grain crackers.
20 servings (serving size: 1/4 cup)


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1 1/2 cups lump crabmeat, drained and shell pieces removed
4 ounces shredded 50% reduced fat jalapeño cheddar cheese (about 1 cup)
3 ounces grated fresh Parmesan cheese (about 3/4 cup)
1/2 cup fat-free milk
1/2 cup grated onion (about 1/2 large onion)
1/2 cup canola mayonnaise
1 tablespoon sherry vinegar
1/2 teaspoon ground red pepper
2 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (8-ounce) tub fat-free cream cheese
1 (8-ounce) carton fat-free sour cream
1 teaspoon grated lemon rind


1. Place first 12 ingredients in a 3-quart electric slow cooker; stir well. Cover and cook on LOW for 2 hours. Stir in lemon rind.

Flavor Tip: For those who like their dips hot and spicy, increase the ground red pepper or add crushed red pepper for an additional kick.

Created date

October 2012

Nutritional Information

Calories 118
Caloriesfromfat 0.0 %
Fat 6.9 g
Satfat 1.7 g
Monofat 3.3 g
Polyfat 1.4 g
Protein 9.6 g
Carbohydrate 4.1 g
Fiber 0.9 g
Cholesterol 26 mg
Iron 0.4 mg
Sodium 300 mg
Calcium 165 mg