Baked Spinach Crab And Artichoke Dip Recipes

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BAKED SPINACH, CRAB AND ARTICHOKE DIP



Baked Spinach, Crab and Artichoke Dip image

Just mix in 5 minutes and bake, this warm spread will be popular at any party.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Yield 15

Number Of Ingredients 7

1/2 pint deli spinach dip (1 1/3 cups)
1 can (about 14 ounces) artichoke hearts, drained and coarsely chopped
1 package (8 ounces) refrigerated imitation crabmeat chunks
1/3 cup grated Parmesan cheese
1/8 teaspoon ground red pepper (cayenne)
1/2 cup shredded Cheddar or Swiss cheese (2 ounces)
Assorted crackers or baguette slices, if desired

Steps:

  • Heat oven to 375°. Mix all ingredients except Cheddar cheese and crackers in medium bowl until well blended.
  • Spread mixture in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole. Sprinkle with Cheddar cheese.
  • Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.

Nutrition Facts : Calories 80, Carbohydrate 5 g, Cholesterol 15 mg, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1/4 Cup, Sodium 320 mg

HOT SPINACH AND CRAB DIP



Hot Spinach and Crab Dip image

Provided by Valerie Bertinelli

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons unsalted butter
1 small onion, finely chopped
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper
8 ounces cream cheese
1 teaspoon Worcestershire
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/8 teaspoon cayenne
1 pound frozen chopped spinach, thawed and squeezed very dry
8 ounces lump crabmeat, picked through for bits of shell
1/2 cup shredded Monterey Jack
3 tablespoons grated Parmesan
2 tablespoons panko breadcrumbs
Crackers, for serving

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.

BAKED CRAB AND ARTICHOKE DIP



Baked Crab and Artichoke Dip image

This baked crab and artichoke dip is made and served in a bread bowl that you can eat too!

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 1h

Yield 12

Number Of Ingredients 16

2 (8 ounce) packages cream cheese, softened
1 pound lump crabmeat, drained
1 (14 ounce) can artichoke bottoms, drained and chopped
6 ounces shredded white Cheddar cheese
½ cup finely diced red bell pepper
⅓ cup chopped green onions
½ cup sour cream
¼ cup mayonnaise
3 cloves garlic, minced
1 lemon, zested and juiced
2 teaspoons chopped fresh tarragon
1 teaspoon Worcestershire sauce
1 pinch cayenne pepper, or more to taste
salt and freshly ground black pepper to taste
1 round loaf sourdough bread
2 tablespoons shredded white Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
  • Combine cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, green onions, sour cream, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl; season with salt and black pepper.
  • Cut the top 1/3 off the loaf of sourdough bread and discard. Remove the bread filling and discard, leaving just the crust. Place in the prepared baking dish.
  • Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Cheddar cheese and cayenne pepper.
  • Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes.

Nutrition Facts : Calories 414.5 calories, Carbohydrate 27.5 g, Cholesterol 92.1 mg, Fat 25 g, Fiber 2.3 g, Protein 20.9 g, SaturatedFat 13.5 g, Sodium 754.4 mg, Sugar 1.6 g

HOT CRAB, SPINACH AND ARTICHOKE DIP



Hot Crab, Spinach and Artichoke Dip image

Easy hot baked crab, spinach and artichoke dip that you will not be able to stop eating! It's easy to make and tastes fantastic!

Provided by Bake.Eat.Repeat.

Categories     Appetizer

Time 30m

Number Of Ingredients 10

8 ounces (250g) cream cheese, softened to room temperature
1/2 cup mayonnaise
1/2 cup sour cream (I used 1%)
1 tablespoon Worcestershire sauce
1 (14 oz, 398mL) can artichoke hearts, drained and coarsely chopped
8 ounces (225g) lump crab meat (canned or fresh, I used a combination)
1 cup cooked spinach, liquid squeezed out and chopped coarsely
5 green onions, thinly sliced
1 1/2 cups shredded cheddar cheese, divided
salt and pepper to taste

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.

Nutrition Facts : Calories 344 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 142 milligrams cholesterol, Fat 24 grams fat, Fiber 1 grams fiber, Protein 27 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1/10 recipe, Sodium 807 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

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 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

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

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