Spinach Artichoke Crab Dip

1 Reviews

Prep: 20 min
Cook: 20 min
Ready In: 40 min

“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 . . . it's so good!” - by Campbell's Kitchen

Ingredients

1 tablespoon butter
2 tablespoons all-purpose flour
1/2 teaspoon minced garlic
1 1/2 cups milk
1 (6.5 ounce) package spinach artichoke spreadable cheese
1/8 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
1 (8 ounce) container refrigerated pasteurized jumbo lump crabmeat
Pepperidge Farm® Harvest Wheat Distinctive Crackers

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Metric US

Original recipe yields 20 servings

Directions

Heat the oven to 350 degrees F. Lightly grease a 1-quart casserole.
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.
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.
Bake for 20 minutes or until the top is lightly browned. Serve with the crackers for dipping.

Nutrition

Amount Per Serving (20 total)

Calories
75 cal
4%

Fat
4.5 g
7%

Carbs
5 g
2%

Based on a 2,000 calorie diet

Reviews (1)

Rate This Recipe

sherijake

Dec. 24, 2012

"This sounds amazing! I am going to make a half-recipe with the following substitutions, since I don't have the spreadable cheese blend or the refrigerated crab meat. Lower-fat Neufchatel cheese, cho..." See morepped canned artichoke hearts, frozen chopped spinach, (defrosted & with excess moisture pressed out) and canned lump crab meat. Bet it will turn out just great! Will provide crackers and zucchini rounds to scoop."

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