Warm Crab & Spinach Dip

Warm Crab & Spinach Dip

  • Prepare: 20M
  • Cook: 15M
  • Total: 35M
Warm Crab & Spinach Dip

Warm Crab & Spinach Dip

Ingredients

  • Seafood

    • 2 cans (6 ounces each lump crabmeat
    • 1 tbsp Seafood seasoning
  • Produce

    • 2 Garlic cloves
    • 1 package Spinach, frozen dry
    • 1/3 cup Sweet onion
  • Canned Goods

    • 1/4 cup White wine or chicken broth
  • Condiments

    • 1 tsp Louisiana-style hot sauce
    • 2 tsp Worcestershire sauce
  • Baking & Spices

    • 1/8 tsp Red pepper flakes
  • Oils & Vinegars

    • 2 tbsp Olive oil
  • Snacks

    • 1 Tortilla chips, Blue
  • Dairy

    • 1/4 cup 2% milk
    • 1 package Boursin garlic and fine herbs cheese
    • 2 cups Cheddar cheese
    • 1 package Cream cheese
    • 1/4 cup Half-and-half cream
  • Time
  • Prepare: 20M
  • Cook: 15M
  • Total: 35M

Found on

Description

In Maryland, we stayed at a hotel that sent guests home with a crab dip recipe and a spice pouch. Now I’ve made my own dip that rekindles memories of that trip. —Kristina Wenner, Jamison, Pennsylvania

OMG! This has got to be the best crab dip recipe I have ever eaten. It was easy to make and so incredibly delicious that I feel the recipe is restaurant quality. It also re-heated very well the next day in the microwave without any taste or textural issues. My husband raved about it and asked for me to make it again for Super Bowl Sunday! This is a must try for all crab dip lovers.

Incredible! So easy and delicious!

Ingredients

  • 2 tablespoons olive oil
  • 1/3 cup finely chopped sweet onion
  • 2 garlic cloves, minced
  • 1 package (8 ounces) softened cream cheese, cubed
  • 1 package (5.20 ounces) Boursin garlic and fine herbs cheese
  • 1/4 cup 2% milk
  • 1/4 cup half-and-half cream
  • 1/4 cup white wine or chicken broth
  • 1 tablespoon seafood seasoning
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Louisiana-style hot sauce
  • 1/8 teaspoon crushed red pepper flakes, optional
  • 2 cans (6 ounces each) lump crabmeat, drained and picked over
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 cups shredded cheddar cheese
  • Blue tortilla chips

Directions

  • Directions 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. Yield: 4-1/2 cups Editor’s Note: Boursin garlic and fine herbs cheese, sold in a 5.2-ounce package, has a firmer texture than the spreadable cheese product. Originally published as Warm Crab & Spinach Dip in Taste of Home November 2016, p88 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails Redesign, target_type: mix });

Nutrition

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Title:

Warm Crab & Spinach Dip

Descrition:

In Maryland, we stayed at a hotel that sent guests home with a crab dip recipe and a spice pouch. Now I’ve made my own dip that rekindles memories of that trip. —Kristina Wenner, Jamison, Pennsylvania

Warm Crab & Spinach Dip

  • Seafood

    • 2 cans (6 ounces each lump crabmeat
    • 1 tbsp Seafood seasoning
  • Produce

    • 2 Garlic cloves
    • 1 package Spinach, frozen dry
    • 1/3 cup Sweet onion
  • Canned Goods

    • 1/4 cup White wine or chicken broth
  • Condiments

    • 1 tsp Louisiana-style hot sauce
    • 2 tsp Worcestershire sauce
  • Baking & Spices

    • 1/8 tsp Red pepper flakes
  • Oils & Vinegars

    • 2 tbsp Olive oil
  • Snacks

    • 1 Tortilla chips, Blue
  • Dairy

    • 1/4 cup 2% milk
    • 1 package Boursin garlic and fine herbs cheese
    • 2 cups Cheddar cheese
    • 1 package Cream cheese
    • 1/4 cup Half-and-half cream

The first person this recipe

tasteofhome.com

tasteofhome.com

411 0

Found on tasteofhome.com

Taste of Home

Warm Crab & Spinach Dip

In Maryland, we stayed at a hotel that sent guests home with a crab dip recipe and a spice pouch. Now I’ve made my own dip that rekindles memories of that trip. —Kristina Wenner, Jamison, Pennsylvania