Spinach Artichoke Crab Dip

Photo: psfreeman

When you really want an appetizer that will impress your guests, this is the one to make. It combines spinach-artichoke spreadable cheese and lump crabmeat, that's baked until hot and golden. 1-quart casseroles come in a variety of shapes. Use whichever you like best, just make sure it's oven-safe. Recipe from Campbell's Kitchen.

Yield: 20 servings
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  • 1 tablespoon(s) butter
  • 2 tablespoon(s) all-purpose flour
  • 1/2 teaspoon(s) minced garlic
  • 1 1/2 cup(s) milk
  • 1 6 1/2-ounce package(s) spinach artichoke spreadable cheese
  • 1/8 teaspoon(s) ground nutmeg
  • 1/8 teaspoon(s) ground black pepper
  • 1 8-ounce container(s) refrigerated pasteurized jumbo lump crabmeat
  • Pepperidge FarmxC2xAE Harvest Wheat Distinctive Crackers


  1. • Heat the oven to 350°F. Lightly grease a 1-quart casserole.
  2. • Heat the butter in a 2-quart saucepan over medium heat. Stir in the flour and garlic. Gradually stir in the milk. Cook and stir for 5 minutes or until the mixture boils and thickens.
  3. • Stir the cheese, nutmeg and black pepper in the saucepan. Cook and stir until the cheese is melted. Gently stir in the crabmeat. Spoon the crab mixture into the casserole.
  4. • Bake for 20 minutes or until the top is lightly browned. Serve with the crackers for dipping.
April 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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