Hot Spinach Crabmeat Dip

Recipe from

Oxmoor House

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


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.

Light and Luscious,

Oxmoor House

January 1994
My Notes

Only you will be able to view, print, and edit this note.

Add Note