Description
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.
Ingredients
- Olive Oil
- Onion
- Garlic Cloves
- Frozen Chopped Spinach
- Artichoke Hearts
- Cream Cheese
- Sour Cream
- Mayonnaise
- Italian Cheese Blend
- Hot Sauce
- Worcestershire Sauce
- Lemon Juice
- Lump Crabmeat
- Parmesan Cheese
- Salt
- Pepper
- Tomatoes
Instructions
- 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!