Pappadeaux Spinach Dip Recipes

LUMP CRABMEAT AU GRATIN/DIP II

Steps:

• 1. Preheat oven 350° F. Microwave onions and garlic in microwave safe bowl with just a little water for about 3 minutes or until onions are translucent. Completely drain the liquid and set aside.
• 2. Melt butter in skillet over medium heat. Add crabmeat and sauté about 3 minutes being careful not to break up crabmeat. Scoop out crab meat and add to onions. Leave the liquid in the skillet.
• 3. Reduce heat to low and stir flour into the crab/butter liquid until well blended.
• 4. Add Monterey Jack cheese and cream cheese; stir until cheeses are completely melted.
• 5. Increase heat to medium and add Half & Half, salt, pepper & cayenne, stirring continuously until mixture begins to boil. Remove from heat immediately.
• 6. Fold in onions and crab meat, being careful not to break up crabmeat.
• 7. Pour into 6 individual buttered Ramekins or into a buttered 9 x 9 shallow casserole dish.
• 8. Sprinkle top with green onions, then top with shredded cheese. If serving as a dip, make the garlic bread now.
• 9. Put the bread slices on a baking sheet lined with foil. Combine melted butter and granulated garlic then liberally brush on one side of the baguette slices. Sprinkle lightly with parsley and grated parmesan cheese.
• 10. Put dip in the oven on lower rack and garlic bread on the top rack. Bake for 10 minutes until cheese is melted and dip is hot and bubbly, and garlic bread is toasted. Enjoy!

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.

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.

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.