Hot Crab, Spinach and Artichoke Dip
Prep: 15 minutes • Cook: 8 minutes • Serves: 8
1 garlic clove, crushed with press
1/2 cup heavy cream
1 can (about 14 ounces) quartered artichoke hearts, drained and coarsely chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 roasted red pepper, chopped
1/4 cup grated Parmesan & Romano cheese blend
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
12 ounces refrigerated or canned white and/or lump crabmeat, drained and picked through (1 cup packed)
Assorted crackers, toasted baguette slices, tortilla chips and/or vegetables
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 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. Remove saucepot from heat; stir in artichoke hearts, spinach, red pepper, grated cheese, lemon juice, salt and black pepper. Fold in crabmeat. Transfer dip to 1- to 2-quart baking dish. Cover and refrigerate until ready to bake. Bake, uncovered, at 375° for 35 to 40 minutes or until top is lightly browned and internal temperature reaches 165°.