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Photo of Spinach, crab and artichoke dip by WW

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.

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