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