Spinach Lump Crab Artichoke Dip Recipes

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CREAMY ARTICHOKE SPINACH & CRAB DIP



Creamy Artichoke Spinach & Crab Dip image

This is one of my favorite dips to bring to a party and it's always a hit. It is delicious and creamy and has just the right amount of crab so it doesn't overpower the other ingredients. The tomato on top gives it a little extra burst of sweetness. Serve it with bread, chips, crackers, vegetables, etc., for dipping. You can make a lighter version of this by substituting the sour cream and mayonnaise with nonfat plain yogurt. For a vegetarian version, simply omit the crab.

Provided by Cooking Creation

Categories     < 60 Mins

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 cup onion, minced
2 garlic cloves, minced
1 1/2 cups frozen chopped spinach, thawed and drained well
1 (8 1/2 ounce) can artichoke hearts, drained and diced
8 ounces cream cheese, room temperature
2/3 cup sour cream
1/3 cup mayonnaise
2 cups Italian cheese blend, shredded (or cheddar)
1 dash hot sauce, to taste
1 dash Worcestershire sauce, to taste
1 teaspoon lemon juice, freshly squeezed
8 ounces lump crabmeat
1/2 tablespoon parmesan cheese, grated
salt, to taste
pepper, to taste
1 large tomatoes, seeded and chopped

Steps:

  • Preheat oven to 375 degrees.
  • 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.
  • Turn the heat down to low. Add the shredded cheese and stir until just melted. Stir in the hot sauce, Worcestershire sauce and lemon juice. Gently stir in the crab. Taste the dip and season with salt and pepper, to taste.
  • Pour the mixture 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.
  • Allow the dip to cool for 5 minutes. Top with tomato, if desired.
  • Enjoy!

Nutrition Facts : Calories 187.4, Fat 14.1, SaturatedFat 6.6, Cholesterol 50.4, Sodium 208.6, Carbohydrate 7.9, Fiber 3.3, Sugar 2.8, Protein 8.7

SPINACH LUMP CRAB & ARTICHOKE DIP



Spinach Lump Crab & Artichoke Dip image

Recipe Courtesy Chef John Folse: For your next cocktail party, especially around the holiday season, no combination is better for a unique and tasty dip than crabmeat and artichokes. An interesting thing about this recipe is the many variations that may come about by simply adding more cream to create a soup or throwing in 2 cups of chopped spinach and replacing the crab meat with oysters for a fabulous Oysters Rockefeller Dip or Soup

Provided by Steve P.

Categories     Spreads

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 21

1 cup cooked spinach, squeezed
1 lb lump crabmeat
2 (8 1/2 ounce) cans artichoke hearts, drained
1/4 lb butter
1/2 cup diced onion
1/4 cup diced celery
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
2 tablespoons minced garlic
1/4 teaspoon garlic powder
1/4 teaspoon nutmeg
1/2 cup flour
2 cups chicken stock
2 cups heavy whipping cream
1 ounce dry white wine
1/4 cup sliced green onion
1/4 cup chopped parsley
2 cups grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon chopped basil

Steps:

  • Begin by rinsing artichokes well under cold water to remove the brine and chop coarsely in a food processor.
  • Remove and set aside for later use.
  • In a two-quart heavy bottom sauté pan melt butter over medium high heat.
  • Add onions, celery, bell peppers and garlic.
  • Sauté 3 to 5 minutes or until vegetables are wilted.
  • Add artichokes and blend well into the vegetable mixture, stir and cook 5 additional minutes.
  • Sprinkle in flour and blend well to form a white roux, do not brown.
  • Add chicken stock and heavy whipping cream one cup at a time whisking constantly until a thick cream sauce is achieved.
  • Reduce heat to simmer.
  • Add white wine and season to taste using salt and pepper.
  • Simmer approximately 15 minutes stirring occasionally to keep from scorching.
  • The mixture should resemble a thick cream sauce and should it become too thick additional whipping cream or stock may be added to reach desired consistency.
  • Add spinach, green onions and parsley then fold in lump crabmeat.
  • Cook 5 minutes longer, then remove from heat.
  • Fold in Parmesan cheese and adjust seasonings if necessary.
  • Place the mixture in a chafing dish and serve with garlic croutons or crackers.
  • Can be served hot or cold.

Nutrition Facts : Calories 460.6, Fat 34, SaturatedFat 20.6, Cholesterol 143.1, Sodium 796.8, Carbohydrate 17.2, Fiber 4.8, Sugar 2.2, Protein 22.6

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