Creamy Spinach Crabmeat Dip

Oxmoor House
3 1/2 cups.


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2 (3-ounce) packages cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons dry sherry
1 (10-ounce) package frozen chopped spinach, thawed
6 ounces fresh lump crabmeat, drained
1 (2-ounce) jar diced pimiento, drained
1/4 cup minced green onions
1 teaspoon dried whole dillweed
4 slices bacon, cooked and crumbled
1/3 cup finely chopped pecans


Combine first 4 ingredients in a large mixing bowl. Beat at medium speed of an electric mixer until smooth.

Drain spinach; press between paper towels to remove excess moisture. Add spinach and next 4 ingredients to cheese mixture; stir well. Cover and chill. Stir in bacon and pecans just before serving. Serve with wheat crackers.

Created date

August 2009

Nutritional Information

Calories 42
Caloriesfromfat 84 %
Fat 3.9 g
Satfat 1.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.3 g
Carbohydrate 0.7 g
Fiber 0.0 g
Cholesterol 9 mg
Iron 0.0 mg
Sodium 43 mg
Calcium 0.0 mg