Photo of Spinach, Crab and Artichoke Dip by WW

Spinach, Crab and Artichoke Dip

PersonalPoints™ per serving
Total Time
35 min
15 min
20 min
Wow your friends with this super-rich combination of spinach, artichokes, crab and cheese, smothered in a creamy, herb-infused sauce.


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)


  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.


Serve with baby carrots, celery sticks and sliced zucchini.