Hot Spinach-Artichoke Dip with Crab |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Fresh crabmeat takes the classic hot spinach and artichoke dip to new heights. Serve Hot Spinach-Artichoke Dip with Crab when you're looking for an appetizer to impress. Ingredients:
1 1/4 cups freshly grated parmesan cheese |
1 cup reduced-fat sour cream |
1 cup mayonnaise |
4 green onions, sliced |
3 tablespoons fresh lemon juice |
1 garlic clove, pressed |
1 1/4 cups (5 oz.) shredded pepper jack cheese |
1 (10-oz.) package frozen chopped spinach, thawed and well drained |
1 (14-oz.) can medium-size artichoke hearts, drained and chopped |
1 pound fresh jumbo lump crabmeat, drained and picked |
crackers and assorted fresh vegetables |
Directions:
1. Preheat oven to 350°. Stir together first 6 ingredients and 1 cup pepper Jack cheese. Fold in spinach, artichokes, and crabmeat. Spoon into a lightly greased 2-qt. baking dish. Sprinkle with remaining 1/4 cup pepper Jack cheese.
2. Bake at 350° for 40 minutes or until center is hot and edges are bubbly. Sprinkle with freshly ground pepper to taste. Serve with crackers and assorted vegetables.
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