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