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1

Spinach, Crab and Artichoke Dip

Total Time
35 min
Prep
15 min
Cook
20 min
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.
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 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)

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.
Notes
Serve with baby carrots, celery sticks and sliced zucchini.

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