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Hot Spinach-Artichoke Dip with Crab

Hot Spinach-Artichoke Dip with Crab

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.

Southern Living DECEMBER 2011

  • Yield: Makes 10 to 12 servings
  • Hands-on:15 Minutes
  • Total:55 Minutes

Ingredients

  • 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

Preparation

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.

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Hot Spinach-Artichoke Dip with Crab recipe

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