Hot Spinach Crabmeat Dip

Oxmoor House
4 3/4 cups.


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3/4 cup nonfat ricotta cheese
3/4 cup plus 2 tablespoons skim milk
1/2 cup nonfat mayonnaise
1 tablespoon dry sherry
1 (10-ounce) package frozen chopped spinach, thawed
1 (8-ounce) can sliced water chestnuts, drained and chopped
6 ounces fresh lump crabmeat, drained
3/4 cup (3 ounces) shredded reduced-fat Monterey Jack cheese
1/2 cup drained finely diced roasted red pepper in water
1/4 cup minced green onions
1/2 teaspoon hot sauce
Vegetable cooking spray


Press ricotta cheese through a fine-mesh sieve into a large bowl. Add skim milk, mayonnaise, and sherry; stir well.

Drain spinach; press between paper towels to remove excess moisture. Add spinach and next 6 ingredients to cheese mixture; stir well. Spoon mixture into a 1 1/2-quart casserole coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 10 minutes or until hot and bubbly. Serve with toasted pita wedges.

Created date

August 2009

Nutritional Information

Calories 12
Caloriesfromfat 23 %
Fat 0.3 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.4 g
Carbohydrate 1.1 g
Fiber 0.0 g
Cholesterol 3 mg
Iron 0.0 mg
Sodium 62 mg
Calcium 0.0 mg