Hot Spinach Crabmeat Dip

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 12
  • Calories from fat: 23%
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.4g
  • Carbohydrate: 1.1g
  • Fiber: 0.0g
  • Cholesterol: 3mg
  • Iron: 0.0mg
  • Sodium: 62mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. Press ricotta cheese through a fine-mesh sieve into a large bowl. Add skim milk, mayonnaise, and sherry; stir well.
  2. 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.
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