Spinach, crab and artichoke dip
2
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
This light yet rich-tasting dip is a fabulous fusion of spinach-artichoke dip and crab dip, sure to wow your guests. The combination of Parmesan and soy cheeses make a bubbly topping that will melt and wrap deliciously around fresh veggie dippers or chips. The crunch of the bamboo shoots add great texture and the clever use of vegetable soup mix brings an herby flavor profile, perfect for pairing with cut celery and carrot sticks, as well as sliced fresh zucchini and squash. Have this dip at a dinner party or serve for the big game day. Be sure to pick through crabmeat carefully to remove any shells. Lump crabmeat will have less than backfin and claw varieties.
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 tsp
Regular soy cheese
1 oz
Dijon mustard
2 tsp
Vegetable soup mix
1 packet(s)
Canned artichoke hearts, drained
28 oz, drained, cut into 1/2-inch pieces
Canned bamboo shoots
8 oz, drained
Uncooked lump crabmeat
8 oz, fresh (picked over to remove any shells)
Paprika
½ tsp
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.