Spinach Crab Dip Food

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.

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.

WARM CRAB & SPINACH DIP

Steps:

• In a large nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 minutes. Stir in cream cheese and Boursin until melted. Add milk, cream and wine, stirring constantly., Add seafood seasoning, Worcestershire, hot sauce and red pepper flakes. Stir in crab, spinach and cheddar cheese until cheese melts and mixture is bubbly. Serve warm with blue tortilla chips.

CRAB AND SHRIMP SPINACH DIP

Steps:

• Saute garlic and chopped vegetables in butter until tender. Stir in remaining ingredients and heat through until cheese melts. Serve with crackers.

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.

CREAMY SPINACH AND CRAB MEAT DIP

Steps:

• Mix powdered soup mix with sour cream and mayonnaise and refrigerate until soup mix softens (this can be done overnight if you like).
• Stir in well the rest of the ingredients.
• Take a large round unsliced bread loaf and cut a big circle from the top. Hollow the cavity out by pressing down on the bread. Make little cuts around the edges of the loaf near the rim of the circle.
• Fill the loaf with the dip. The cuts allow people to tear bread off easily to dip. I usually chop up the bread 'lid' as well as it always gets dipped in and eaten.

SPINACH & CRAB DIP

Steps:

• In a large saucepan over low heat, combine the first nine ingredients. Cook and stir until cream cheese is melted. Stir in crab; heat through., Transfer to a serving bowl; serve with crackers. Refrigerate leftovers.

INSTANT POT® SPINACH CRAB DIP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon ghee; saute red onion, garlic, red pepper flakes, and salt until onion is tender, about 5 minutes. Stir in crabmeat, mayonnaise, coconut milk, 1/2 of the almond flour and nutritional yeast, and spinach.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
• Preheat the oven to 450 degrees F (230 degrees C). Combine remaining almond flour and nutritional yeast with remaining 1 tablespoon ghee.
• Unlock and remove pressure cooker lid. Transfer dip to an oven-proof serving dish; top with the almond flour mixture and green onions.
• Bake in the preheated oven until top is browned, about 5 minutes.

HOT SPINACH AND CRAB DIP

Steps:

• Mix all together and fold in crab last.
• Top with a little cheese and green onion.
• Bake 350 for 30 minutes.

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!

SPINACH CRAB DIP

Steps:

• Mix the soup mix, sour cream, cream cheese, Miracle Whip, garlic powder, honey and lemon juice together until smooth.
• Add crab meat, chopped green onion and chopped water chestnuts.
• Cook frozen spinach with salt to taste and drain well.
• Mix all ingredients together.
• Refrigerate 3 hours before serving with bread or crackers.

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.