Hot Spinach-Artichoke Dip with Crab

Southern Living
Fresh crabmeat takes the classic hot spinach and artichoke dip to new heights. Serve Hot Spinach-Artichoke Dip with Crab when you're looking for an appetizer to impress.
Makes 10 to 12 servings


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1 1/4 cups freshly grated Parmesan cheese
1 cup reduced-fat sour cream
1 cup mayonnaise
4 green onions, sliced
3 tablespoons fresh lemon juice
1 garlic clove, pressed
1 1/4 cups (5 oz.) shredded pepper Jack cheese
1 (10-oz.) package frozen chopped spinach, thawed and well drained
1 (14-oz.) can medium-size artichoke hearts, drained and chopped
1 pound fresh jumbo lump crabmeat, drained and picked
Crackers and assorted fresh vegetables


Hands-on: 15 Minutes
Total: 55 Minutes

1. Preheat oven to 350°. Stir together first 6 ingredients and 1 cup pepper Jack cheese. Fold in spinach, artichokes, and crabmeat. Spoon into a lightly greased 2-qt. baking dish. Sprinkle with remaining 1/4 cup pepper Jack cheese.

2. Bake at 350° for 40 minutes or until center is hot and edges are bubbly. Sprinkle with freshly ground pepper to taste. Serve with crackers and assorted vegetables.

Created date

November 2011