Creamy Artichoke Spinach & Crab Dip


by: Cooking Creation

This artichoke spinach & crab dip is so creamy and delicious. There is just the right amount of crab so it doesn't overpower the other ingredients. The tomato on top gives a little extra burst of sweetness to each bite.


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serves: 10

2 tbsp olive oil

1 c onion, minced

2 cloves garlic, minced

1 1/2 c frozen chopped spinach, thawed and drained well

1 can (14 oz NET WT) artichoke hearts, drained and diced

8 oz cream cheese, room temperature

2/3 c sour cream

1/3 c mayonnaise

2 c shredded cheese (I use 6 cheese Italian blend)

1 dash hot sauce, or to taste

1 dash Worcestershire sauce, or to taste

8 oz crab

1/2 tbsp grated Parmesan cheese

Salt, to taste

Pepper, to taste

Freshly-squeezed lemon juice, to taste, optional

1 large tomato, chopped, optional

Nutrition Facts
Creamy Artichoke Spinach & Crab Dip

Servings Per Recipe: 10

Amount per Serving

Calories: 271

  • Total Fat: 21 g
  •     Saturated Fat: 9.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 71.1 mg
  • Sodium: 451 mg
  • Total Carbs: 9.2 g
  •     Dietary Fiber: 2.8 g
  •     Sugars: 2.8 g
  • Protein: 13.3 g

how is this calculated?

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1.  Preheat oven to 375 degrees.

2.  Heat the olive oil in a large skillet over medium heat. Add the onions and cook until they begin to soften. Add the garlic and cook 1 minute longer. Stir in the spinach and artichoke hearts. Add the cream cheese, sour cream and mayonnaise, cooking and stirring until blended well.

3.  Turn the heat down to low. Add the shredded cheese and stir until just melted. Add hot sauce and Worcestershire sauce, to taste. Stir in the crab. Taste the dip and season with salt and pepper, to taste. Add a little lemon juice, if desired.

4.  Pour into an 8 x 8 baking dish. Sprinkle Parmesan cheese over all. Bake for 25 to 30 minutes, or until the top begins to brown.

5.  Allow the dip to cool for 5 minutes. Top with tomato, if desired.

Cooks' note:
You can make a lighter version of it by substituting the mayonnaise with nonfat plain yogurt. For a vegetarian version, simply omit the crab. Use bread, chips, crackers, vegetables, etc., for dipping.

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