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Oxmoor House Photo by: Oxmoor House

Cheesy-Spinach Crab Dip

This cheesy crab dip makes a savory party appetizer with minimal preparation time. Serve warm with pita chips or whole-grain crackers.

Oxmoor House SEPTEMBER 2012

  • Yield: 20 servings (serving size: 1/4 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 118
  • Calories from fat: 0.0%
  • Fat: 6.9g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.4g
  • Protein: 9.6g
  • Carbohydrate: 4.1g
  • Fiber: 0.9g
  • Cholesterol: 26mg
  • Iron: 0.4mg
  • Sodium: 300mg
  • Calcium: 165mg
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Cheesy-Spinach Crab Dip recipe

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