Spinach, Crab and Artichoke Dip
- Total Time
- 0:35
- Prep
- 0:15
- Cook
- 0:20
- Serves
- 12
- Difficulty
- Easy
Wow your friends with this light yet rich-tasting combination of spinach, artichokes, crab and cheese, smothered in a creamy, herb-infused sauce.
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fat free sour cream16 oz
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chopped frozen spinach10 oz, thawed and well-drained (squeeze spinach to remove excess water)
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grated Parmesan cheese5 tsp
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regular soy cheese1 oz
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Dijon mustard2 tsp
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vegetable soup mix1 packet(s)
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canned artichoke hearts without oil28 oz, drained, cut into 1/2-inch pieces
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canned bamboo shoots8 oz, drained
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lump crabmeat8 oz, fresh (picked over to remove any shells)
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paprika½ tsp
- Preheat oven to 350°F.
- 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.
- 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.
- 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.