Spinach Artichoke Dip With Crabmeat Food

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THE BEST SPINACH ARTICHOKE DIP



The Best Spinach Artichoke Dip image

This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 6 to 10 servings

Number Of Ingredients 11

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

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.

BAKED SPINACH ARTICHOKE DIP



Baked Spinach Artichoke Dip image

Wow your friends with an easy but elegant hot dip you can make ahead.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 24

Number Of Ingredients 7

1 cup mayonnaise or salad dressing
1 cup freshly grated Parmesan cheese
1 can (about 14 oz) artichoke hearts, drained and coarsely chopped
1 box (9 oz) frozen chopped spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz)
Toasted baguette slices or assorted crackers, if desired

Steps:

  • Heat oven to 350°F. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
  • Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
  • Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.

Nutrition Facts : Calories 100, Carbohydrate 3 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 2 Tablespoons, Sodium 190 mg

BAKED SPINACH, CRAB AND ARTICHOKE DIP



Baked Spinach, Crab and Artichoke Dip image

I found this recipe in one of those little recipe books sold near the checkstand in the grocery store. I always look at them to see whether they have any good recipes. We love this one and it is When I can, I use real crab meat but the imitation seems to do ok in it and its cheaper too.

Provided by OceanLuvinGranny

Categories     Crab

Time 25m

Yield 1 Dip, 8-10 serving(s)

Number Of Ingredients 7

1 1/3 cups deli spinach dip
14 ounces artichoke hearts, drained and chopped
8 ounces imitation crabmeat, chunks
1/3 cup grated parmesan cheese
1/8 teaspoon ground cayenne pepper
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded swiss cheese

Steps:

  • Preheat oven to 375.
  • Mix all ingredients except cheeses in med. bowl until well blended.
  • Spread mixture in ungreased pie plate (9x1 1/4 inches) or shallow 1 quart casserole.
  • Sprinkle with the two cheeses.
  • Bake uncovered 15-20 minutes or until hot and bubbly.
  • Serve with Ritz crackers or any cracker you like. Can also be served with tortilla chips.

Nutrition Facts : Calories 98.3, Fat 3.6, SaturatedFat 2.2, Cholesterol 16.1, Sodium 359.9, Carbohydrate 10.6, Fiber 4.4, Sugar 2.4, Protein 7

CRAB ARTICHOKE AND SPINACH DIP



Crab Artichoke and Spinach Dip image

Make and share this Crab Artichoke and Spinach Dip recipe from Food.com.

Provided by Miss Diggy

Categories     Spreads

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 6

1 (8 ounce) package cream cheese, room temp
8 ounces imitation crabmeat, chopped
1 (4 ounce) jar artichokes, chopped
1 cup parmesan cheese, shredded
1 cup mayonnaise
1 box frozen spinach, thawed

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.

Nutrition Facts : Calories 251.2, Fat 19.1, SaturatedFat 8, Cholesterol 44.4, Sodium 609.3, Carbohydrate 11.4, Fiber 1.5, Sugar 1.9, Protein 10

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

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

BAKED CRABMEAT, ARTICHOKE, AND SPINACH DIP



Baked Crabmeat, Artichoke, and Spinach Dip image

Make and share this Baked Crabmeat, Artichoke, and Spinach Dip recipe from Food.com.

Provided by Manami

Categories     Crab

Time 1h18m

Yield 6 cups, 18-20 serving(s)

Number Of Ingredients 22

20 ounces spinach, trimmed & chopped or
2 (10 ounce) boxes frozen chopped spinach
2 slices bacon, sliced
2 tablespoons olive oil
1 cup onion, finely chopped
1 tablespoon garlic, finely chopped
2 (8 ounce) packages cream cheese, softened
2 1/2 tablespoons fresh lemon juice
1 tablespoon spicy whole grain mustard
1/2 teaspoon dried tarragon
1 tablespoon Worcestershire sauce
1 lb lump crabmeat, picked over for shells & cartilage
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
1 cup shredded monterey jack cheese
3/4 cup freshly grated parmigiano-reggiano cheese
2 large egg yolks
1 1/4 teaspoons salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon cayenne
1/2 teaspoon hot pepper sauce, Tabasco
1/2 tablespoon unsalted butter, softened for baking dish
1 cup fine fresh dried breadcrumbs

Steps:

  • Cook spinach in larged pot of slightly salted boiling water until wilted, about 3 minutes. For frozen spinach follow direstions on box.
  • Drain and rinse under cold water to cool.
  • Squeeze well to remove excess water.
  • Coarsely chop the spinach and transfer to bowl.
  • Fry the bacon in 1 Tablespoon of the olive oil in a large skillet over medium-high heat until crisp, about 5 minutes.
  • Add the onions and garlic & cook, stirring, until the onions are softened, 2-3 minutes.
  • Add the spinach and let cool.
  • Preheat oven to 350°F.
  • Beat the cream cheese, lemon juice, mustard, tarragon & Worcestershire sauce in the bowl of an electric mixer fitted with paddle attachment or with a wooden spoon until smooth & creamy.
  • Mix in the spinach and bacon mixture, then the crabmeat, artichoke herats, Jack cheese, 1/2 cuo of the Parmgiano-Reggiano, the egg yolks, 1 teaspoon of salt, white pepper, cayenne and Tabasco, if using.
  • Mix well.
  • Lightly butter 11"x17" baking dish or shallow 2 quart baking dish.
  • Pour mixture into dish.
  • Combine the remaining 1/4 cup Parmagiano-Reggiano, the bread crumbs and the remaining salt in a food processor or electric mixer.
  • Pulse 2 or 3 times to blend.
  • Spread the mixture evenley over the crabmeat mixture.
  • Bake until bubbly and lightly golden, 30-35 minutes.
  • Serve hot with tortilla chips, toasted herbed pita points or with cocktail rye or pumpernickel bread.

Nutrition Facts : Calories 244.9, Fat 16.1, SaturatedFat 8.5, Cholesterol 80.7, Sodium 631, Carbohydrate 12, Fiber 3.3, Sugar 1.6, Protein 14.8

CRAB AND ARTICHOKE DIP



Crab and Artichoke Dip image

This is delicious!! I served it on toasted French bread and with crudites. From the local newspaper. (I have made this now with no fat mayo and no fat sour cream and marinated bottled artichokes, turned out fantastic!!)

Provided by Derf2440

Categories     Spreads

Time 35m

Yield 15 serving(s)

Number Of Ingredients 10

1/2 cup regular mayonnaise
1/2 cup sour cream
1/2 cup extra old cheddar cheese, grated
1/4 cup parmesan cheese, grated
1 lemon, juiced
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 lb crabmeat, picked over for shells or 2 (7 ounce) cans crab, well drained and squeezed
1 garlic clove, smashed
2 tablespoons coarse grain mustard or 2 tablespoons Dijon mustard
1 tablespoon fresh dill, chopped or 1 teaspoon dried dill, if necessary

Steps:

  • Mix all ingredients together in a large bowl.
  • Once thoroughly combined, spoon into a medium sized baking dish or 2 small ramikins and bake at 425f degrees for 15 to 20 minutes until mixture is browned and bubbly.
  • Serve with pita wedges or French bread or crudites.

Nutrition Facts : Calories 67.9, Fat 3.6, SaturatedFat 2.1, Cholesterol 16.4, Sodium 201.3, Carbohydrate 3.9, Fiber 2.4, Sugar 0.7, Protein 5.5

ALOUETTE SPINACH ARTICHOKE CRAB DIP



Alouette Spinach Artichoke Crab Dip image

This is a classic dip but always a huge hit at any gathering! It's always easy, quick and best of all delicious!

Provided by Corrinne J

Categories     Crab

Time 20m

Yield 1 dish, 15 serving(s)

Number Of Ingredients 8

1 (6 1/2 ounce) package Alouette spinach artichoke spreadable cheese
6 ounces lump crabmeat
1 tablespoon butter or 1 tablespoon margarine
2 tablespoons flour
1 1/2 cups milk
1/2 teaspoon garlic, minced
1/8 teaspoon nutmeg, ground
salt and pepper

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.

Nutrition Facts : Calories 38.9, Fat 1.8, SaturatedFat 1.1, Cholesterol 14.1, Sodium 60.3, Carbohydrate 2.1, Protein 3.5

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