Description
Creamy and decadent, this Pappadeaux Crab and Spinach Dip is a crowd-pleasing appetizer perfect for parties or gatherings. The combination of lump crab meat, fresh spinach, and a blend of cheeses creates a rich and flavorful dip that pairs perfectly with toasted bread or crispy crackers.
Ingredients
Lump Crab Meat:
8 ounces;
Spinach:
6 ounces fresh or 1/2 cup frozen;
Cream Cheese:
8 ounces, softened;
Sour Cream:
1/2 cup;
Mayonnaise:
1/4 cup;
Parmesan Cheese:
1/2 cup grated;
Monterey Jack Cheese:
1/2 cup shredded;
Garlic:
2 cloves, minced;
Cayenne Pepper:
1/4 teaspoon;
Paprika:
1/2 teaspoon;
Onion Powder:
1/2 teaspoon;
Salt and Pepper:
to taste;
Lemon Juice:
juice of 1/2 lemon;
Optional Topping:
extra cheese or breadcrumbs for broiling
Instructions
- Preheat the oven: Preheat to 375°F (190°C).
- Sauté garlic and spinach: Sauté garlic, then add and cook spinach until wilted.
- Prepare the dip: Combine cream cheese, sour cream, mayonnaise, cheeses, spices, salt, pepper, and lemon juice. Add spinach and crab; mix gently.
- Bake: Transfer to a baking dish, top with extra cheese or breadcrumbs, bake for 20–25 minutes until bubbly.
- Broil: For a golden top, broil for 2–3 minutes.
- Serve: Warm with bread, crackers, or chips.
Notes
- Use high-quality lump crab meat for best results.
- Dip can be made ahead and refrigerated, adjust bake time if starting cold.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of dip
- Calories: 240
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 70 mg
