January 25, 2012

Creamy Artichoke Spinach & Crab Dip

Super Bowl Sunday is quickly approaching.  Do you have any special appetizers or meals planned?  This artichoke spinach & crab dip is so creamy and delicious and would be a perfect compliment to your Super Bowl festivities.  There is just the right amount of crab so it doesn't overpower the other ingredients.  The tomato on top gives a little extra burst of sweetness to each bite.  You can make a lighter version of it by substituting the mayonnaise with nonfat plain yogurt.  For a vegetarian version, simply omit the crab.

  • 2 tbsp olive oil 
  • 1 c onion, minced 
  • 2 cloves garlic, minced 
  • 1 1/2 c frozen chopped spinach, thawed and drained well
  • 1 (14 oz NET WT) can artichoke hearts, drained and diced 
  • 8 oz cream cheese, room temperature 
  • 2/3 c sour cream 
  • 1/3 c mayonnaise 
  • 2 c shredded cheese (I use 6 cheese Italian blend)
  • Dash hot sauce, or to taste 
  • Dash Worcestershire sauce, or to taste 
  • 8 oz crab
  • 1/2 tbsp grated Parmesan cheese 
  • Salt, to taste
  • Pepper, to taste 
  • Optional:  Freshly-squeezed lemon juice, to taste
  • Optional:  1 large tomato, chopped 
  • Bread, chips, crackers, vegetables, etc., for dipping 


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.  Add hot sauce and Worcestershire sauce, to taste.  Stir in the crab.  Taste the dip and season with salt and pepper, to taste.  Add a little lemon juice, if desired.  

Pour 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. 


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