Spinach Artichoke Crab Dip Food

HOT CRAB SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees.
• In a small skillet melt butter over medium heat. Once butter melts add spinach and cook just until spinach wilts, about 2 minutes. Transfer to a mixing bowl.
• To the spinach add artichoke hearts, cream cheese, mayonnaise, 1/4 cup Parmesan cheese and crab meat. Stir to combine.
• Butter a small casserole dish, spoon mixture into the dish. Bake for 15 minutes.
• Remove from the oven, stir and sprinkle with remaining Parmesan cheese. Turn on the broiler and cook for 3-5 minutes or until top is browned and edges are bubbly.
• Allow to cool slightly and serve with tortilla chips.

ALOUETTE SPINACH ARTICHOKE CRAB DIP

Steps:

• Preheat oven to 350°F Lightly grease an 8" gratin dish or shallow, oven proof dish.
• Melt butter over medium heat in heavy gauge sauce pan.
• Add minced garlic and flour and stir until smooth.
• Add milk and bring to a simmer for 5 minutes, stirring constantly over medium heat.
• Add Alouette Spinach Artichoke Spreadable Cheese and heat until melted.
• Add ground nutmeg and season to taste with salt and pepper.
• Fold in crab meat and spoon into prepared baking dish.
• Bake for 8-10 minutes or until golden brown and bubbly. Serve warm.

HOT ARTICHOKE-CRAB DIP

Steps:

• Preheat oven to 400 degrees F.
• In a medium bowl, combine crab cake mixture, artichoke hearts, spinach, sour cream, parsley, seasoning, and 1/4 cup of the Parmesan. Mix well.
• Transfer mixture to a shallow baking dish and top with remaining parmesan cheese.
• Bake 10 to 12 minutes, until dip is hot and cheese is golden.
• Serve dip with pita wedges and vegetables on the side (or crackers!).
• In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.

CRAB ARTICHOKE DIP

Steps:

• Directions:.
• Preheat oven to 350*.
• Melt butter. Stir in onion, garlic and parsley.
• Cook till onion is tender.
• Add cream cheese and keep on low heat until creamy.
• Add other ingredients, except crab, and mix well.
• Pour into large oven proof serving dish and fold in crab meat.
• Bake until bubbly and hot.

HOT ARTICHOKE AND CRAB DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper, and cayenne pepper into cream cheese mixture. Transfer the dip to a 9-inch pie dish and sprinkle top with bread crumbs.
• Bake in the preheated oven until crumb topping is golden brown and dip is hot, 20 to 30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.

HOT CRAB, SPINACH AND ARTICHOKE DIP

Steps:

• Preheat the oven to 425 degree F.
• Lightly spray a 9 inch baking dish with cooking spray and set aside.
• In a large bowl, mix together the cream cheese, mayonnaise, sour cream and Worcestershire sauce until well combined.
• Stir in the artichoke hears, crab meat, spinach, green onions, and 1 cup of the cheese. Season with salt and pepper and stir to combine.
• Spread the mixture in the prepared baking dish and sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
• Bake for 20-25 minutes until hot and bubbling. Serve hot.
• Store any leftover dip, covered tightly, in the refrigerator for up to one week.

CRAB AND ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F.
• Saute shallots and garlic in olive oil until caramelized. Add the artichokes and crab, and saute. Add spinach, cream, crushed red pepper, tomatoes, and cheese. Stir. Let it simmer then puree mixture. Place in casserole dishes and top with bread crumbs. Bake for 7 minutes.

HOT SPINACH AND CRAB DIP

Steps:

• Preheat the oven to 425 degrees F.
• Melt the butter in a medium pot over medium heat. Add the onion and garlic, season with salt and pepper and cook, stirring occasionally, until softened, about 6 minutes. Add the cream cheese, Worcestershire, dry mustard, paprika and cayenne, and stir until melted. Add the spinach and crabmeat, and stir until warm and bubbling. Stir in the cheeses and season with salt and pepper.
• Transfer the dip to a small baking dish and top with the panko. Place the baking dish on a baking sheet and bake until bubbling and golden, about 15 minutes.
• Serve hot with crackers.

SPINACH LUMP CRAB & ARTICHOKE DIP

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.

CREAMY ARTICHOKE SPINACH & CRAB DIP

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!

THE BEST SPINACH ARTICHOKE DIP

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
• Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
• Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

CRAB ARTICHOKE AND SPINACH DIP

Steps:

• Put spinach into colander and press out excess liquid.
• Mix all together into a small crockpot and let bake for at least 1 hour on low.
• Serve with tortilla chips, or bagel chips, or spread on baguettes.