Creamy Spinach Crabmeat Dip

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 42
  • Calories from fat: 84%
  • Fat: 3.9g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.3g
  • Carbohydrate: 0.7g
  • Fiber: 0.0g
  • Cholesterol: 9mg
  • Iron: 0.0mg
  • Sodium: 43mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. Combine first 4 ingredients in a large mixing bowl. Beat at medium speed of an electric mixer until smooth.
  2. 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.
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