Spinach, Crab and Artichoke Dip
2
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
Wow your friends with this super-rich combination of spinach, artichokes, crab and cheese, smothered in a creamy, herb-infused sauce.
Ingredients
Fat free sour cream
16 oz
Chopped frozen spinach
10 oz, thawed and well-drained (squeeze spinach to remove excess water)
Grated Parmesan cheese
5 tbsp(s)
Dijon mustard
2 tsp(s)
Vegetable soup mix
1 packet(s)
Canned artichoke hearts without oil
28 oz, drained, cut into 1/2-inch pieces
Canned bamboo shoots
8 oz, drained
Lump crabmeat
8 oz, fresh (picked over to remove any shells)
Smoked paprika
½ tsp(s)
Instructions
1
Preheat oven to 350 F.
2
In a large bowl, combine sour cream, spinach, 3 tablespoons of cheese topping, mustard and soup mix; mix well to combine. Fold in artichokes, bamboo shoots and crabmeat and mix gently to combine, being careful not to break up crabmeat too much.
3
Transfer mixture to a shallow baking dish or oven-proof crock and smooth surface with back of a spoon. Sprinkle remaining 2 tablespoons of cheese topping and paprika over top.
4
Bake until top is lightly browned and dip is bubbly, about 20 minutes. Allow to cool for 5 minutes before serving. Yields about 1/2 cup per serving.
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