Cheesy-Spinach Crab Dip

Cheesy-Spinach Crab Dip Recipe
Oxmoor House
This cheesy crab dip makes a savory party appetizer with minimal preparation time. Serve warm with pita chips or whole-grain crackers.

Yield:

20 servings (serving size: 1/4 cup)

Recipe from

Oxmoor House

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

Ingredients

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Slow Cooker Tonight,

Oxmoor House

September 2012
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