Hot Crab, Spinach and Artichoke Dip
Try this Hot Crab, Spinach and Artichoke Dip recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
contains fish
contains dairy
contains eggs
- 1 tablespoon worcestershire sauce
- salt and pepper to taste
- 1/2 cup mayonnaise
- 5 green onions thinly sliced
- 1 1/2 cups shredded cheddar cheese divided
- 8 ounces (250g) cream cheese softened to room temperature
- 1/2 cup sour cream (i used 1%)
- 1 (14 oz 398ml) can artichoke hearts drained and coarsely chopped
- 8 ounces (225g) lump crab meat (canned or fresh i used a combination)
- 1 cup cooked spinach liquid squeezed out and chopped coarsely
- Carbohydrate 15.4778250019168 g
- Cholesterol 31.2375000044381 mg
- Fat 13.3196500041718 g
- Fiber 2.80250006580131 g
- Protein 8.14775000007608 g
- Saturated Fat 6.02802000063401 g
- Serving Size 1 1 -10 serving (259g)
- Sodium 365.032571757896 mg
- Sugar 12.6753249361155 g
- Trans Fat 4.69296250353779 g
- Calories 210 calories
Preheat the oven to 425 degree F. Lightly spray a 9 inch baking dish with cooking spray and set aside.In a large bowl, mix together the cream cheese, mayonnaise, sour cream and Worcestershire sauce until well combined. Stir in the artichoke hears, crab meat, spinach, green onions, and 1 cup of the cheese. Season with salt and pepper and stir to combine.Spread the mixture in the prepared baking dish and sprinkle the remaining ½ cup of cheddar cheese evenly over the top. Bake for 20-25 minutes until hot and bubbling. Serve hot.Store any leftover dip, covered tightly, in the refrigerator for up to one week.
