Ingredients for Creamy Artichoke Spinach Crab Dip
- 2 tablespoons olive oil
- Onion
- Garlic Cloves
- Frozen Chopped Spinach
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 8 ounces cream cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- Italian Cheese Blend
- 1/4 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- Lump Crabmeat
- 1/4 cup grated Parmesan cheese
- Salt
- Pepper
- Tomatoes
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How to Make Creamy Artichoke Spinach Crab Dip
- Preheat oven to 375°F (190°C).
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add 1 medium onion, chopped, and cook until softened, about 5 minutes.
- Add 2 cloves garlic, minced, and cook for 1 minute more.
- Stir in 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry, and 1 (14 ounce) can artichoke hearts, drained and chopped.
- Add 8 ounces cream cheese, 1/2 cup sour cream, and 1/4 cup mayonnaise. Cook, stirring constantly, until melted and smooth.
- Reduce heat to low.
- Stir in 1 cup shredded cheddar cheese until melted.
- Add 1/4 teaspoon hot sauce, 1 teaspoon Worcestershire sauce, and 1 tablespoon lemon juice.
- Gently stir in 1 (6 ounce) can crab meat, drained.
- Season with salt and pepper to taste.
- Pour mixture into an 8x8 inch baking dish.
- Sprinkle with 1/4 cup grated Parmesan cheese.
- Bake for 25-30 minutes, or until golden brown and bubbly.
- Let cool for 5 minutes before topping with sliced tomato, if desired.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
11g
Fat
33g
Carbs
2g
