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Hot Crab, Spinach and Artichoke Dip

Ingredients

  • 1 package (8 oz.) Our Family Cream Cheese, softened
  • 1 garlic clove, crushed with press
  •  1⁄2 cup Our Family Heavy Cream
  •  1 can (about 14 oz.) quartered artichoke hearts, drained and coarsely chopped
  •  1 package (10 oz.) Our Family Frozen Chopped Spinach, thawed and squeezed dry
  •  1 roasted red pepper, chopped
  •  1⁄4 cup Our Family Grated Parmesan & Romano Cheese blend
  •  2 tsp fresh lemon juice
  • 1⁄2 tsp Our Family Salt
  • 8 tsp Our Family Ground Black Pepper
  • 12 oz. refrigerated or canned white and/ or lump crabmeat, drained and picked through (1 cup packed)
  • Assorted crackers, toasted baguette slices, Our Family tortilla chips and/or vegetables

Directions

  1. In medium saucepot, cook cream cheese, garlic and cream over medium heat 4 to 5 minutes or until mixture is smooth, stirring constantly with whisk. Stir in artichoke hearts, spinach, red pepper, grated cheese, lemon juice, salt and black pepper, and cook 4 to 5 minutes or until mixture simmers; fold in crabmeat.
  2.  If desired, transfer dip to fondue pot or small slow cooker; keep warm, stirring occasionally. Serve dip with assorted crackers, toasted baguette slices, tortilla chips and/or vegetables.

 

Approximate nutritional values per serving: 330 Calories, 18g Fat (10g Saturated), 91mg Cholesterol, 756mg Sodium, 25g Carbohydrates, 3g Fiber, 16g Protein

Chef's Tip

To prepare dip up to 2 days in advance: Cook cream cheese, garlic and cream over medium heat 4 to 5 minutes or until mixture is smooth, stirring constantly.

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