Hot Spinach & Crab Dip
Have an upcoming party or gathering? Make this healthier take on a spinach and crab dip that everyone will love. Pair with tortilla chips, crackers, and crudités for an amazing appetizer.
Equipment
- Skillet
- large mixing bowl
- 9x9 baking dish or equivalent
Ingredients
- 3 large handfuls spinach or 5-6 loosely packed cups
- 2 tablespoons grass-fed butter or cooking oil
- 1 (15-oz) can artichoke hearts, chopped see note
- 8 ounces lump crab meat
- ½ cup grated parmesan cheese
- ¼ cup shredded mozzarella or use an additional 1/4 cup parmesan
- 4 ounces cream cheese softened to room temperature if needed
- ¼ cup sour cream
- 1 tablespoon mayonnaise
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 350℉.
- Heat butter or cooking oil in a large skillet over medium-high heat. Cook spinach until wilted, about 2 minutes. Remove from heat, and transfer the spinach to the mixing bowl.
- To the mixing bowl with the cooked spinach, add the chopped artichokes (if using), crab meat, parmesan cheese, mozzarella cheese, cream cheese, sour cream, mayonnaise, garlic powder, and sea salt. Use a large wooden spoon to mix thoroughly until ingredients are well combined. Transfer the mixture to the baking dish.
- Bake for 25 minutes. Enjoy while hot. If needed, reheat in the oven until desired temperature when ready to eat.
Notes
If you are using the artichokes, drain, rinse, and wring dry with a paper towel before chopping to remove excess water.