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Spinach Artichoke Crab Dip

Spinach Artichoke Crab Dip

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Campbell's Kitchen

Campbell's Kitchen

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 75 kcal
  • 4%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Heat the oven to 350 degrees F. Lightly grease a 1-quart casserole.
  2. 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.
  3. 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.
  4. Bake for 20 minutes or until the top is lightly browned. Serve with the crackers for dipping.
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Reviews

sherijake
1

sherijake

12/24/2012

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, chopped 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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