Crab Spinach Artichoke Dip
A rich, hot dip with crab, spinach, and artichokes blended into a creamy, cheesy base.
Servings: 8
Equipment
Ingredients
- 13.75 oz. can quartered artichokes (chopped) see instructions on draining
- 5 oz. frozen spinach (I use half of a 10-oz. box) see instructions on draining
- 8 oz. cream cheese (softened well)
- 1/2 cup mayonaisse
- 2 tsp. Worcestershire sauce
- 3/4 cup sour cream
- 1 Tbsp. minced garlic
- 1/2 tsp. bay seasoning
- 8 oz. shredded sharp white cheddar cheese
- 1 bunch green onions sliced
- 2 Tbsp. fresh lemon juice
- 1 lb. fresh crab meat
- 1/2 cup shredded Parmesan
For Serving (or serve with crackers or pita)
- sliced baugette
- olive oil
- 1 garlic clove
Instructions
- Before starting, make sure you drain all the liquid from the spinach and artichokes. Do this by putting in a clean dish towel and wringing out all the excess liquid. Add to the slow cooker.
- Make sure your cream cheese is softened well, if you didn't let sit out long enough, simply microwave for 30 seconds. Add to the slow cooker.
- Add everything except the Parmesan Cheese. Stir gently and spread out into an even layer. Sprinkle over the Parmesan cheese.
- Cook on HIGH For 2 hour or until hot and bubbly.
For Serving
- I like to brush baguette slices with olive oil, then broil them until toasted. As soon as they come out, cut the end off a garlic clove and rub the cut side over the warm bread for a quick garlic flavor.
Video
Notes
Nutritional values do not include bread or any other dippers.
Nutrition
Calories: 435kcal | Carbohydrates: 6g | Protein: 22g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 104mg | Sodium: 978mg | Potassium: 302mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2983IU | Vitamin C: 8mg | Calcium: 381mg | Iron: 1mg
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