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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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âWe love this recipe! I've lightened it considerably without losing flavor, and no one can tell the difference. Give the dip a try on baked potatoes, too!â Sandie Heindel - Liberty, Missouri Ingredients:
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 package (8 ounces) reduced-fat cream cheese, cubed |
1 cup (8 ounces) plain yogurt |
1/2 cup grated parmesan cheese |
1/2 cup miracle whip light |
2 garlic cloves, minced |
1 teaspoon crushed red pepper flakes |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 can (6 ounces) lump crabmeat, drained |
assorted crackers or baked tortilla chip scoops |
Directions:
1. In a large saucepan over low heat, combine the first nine ingredients. Cook and stir until cream cheese is melted. Stir in crab; heat through.
2. Transfer to a serving bowl; serve with crackers. Refrigerate leftovers. Yield: 4 cups.
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