Crab spinach artichoke dip
This jumbo lump crab, spinach, and artichoke dip comes together in no time and bakes up hot and bubbly in the oven ready to be served with your favorite baguette or chips for dipping.
Servings 4 people
Ingredients
- 8 oz jumbo lump crab
- 8 oz cream cheese softned
- 2 cups shredded yellow cheddar cheese
- 8 oz frozen chopped spinach squeezed dry
- 7 oz chopped artichoke hearts from the can rougly chopped
- 1 tbsp worcestershire sauce
- 1 tsp old bay seasoning plus more to taste
- 1 tsp ground mustard
- 1/4 cup mayo
- a squeeze of fresh lemon juice
- salt and pepper to taste
Instructions
- Butter a 8x8 baking dish and set aside
- Heat oven to 400 degrees
- In a mixing bowl, add softened cream cheese, mayo, worcestershire sauce, lemon juice and seasoning. Mix well until you have a nice smooth consistency
- Add crab, dried spinach and chopped artichoke to the mixture and fold to incorporate
- Layer mixture into baking dish by spooning in one layer followed by a layer of cheddar cheese. Do this until you reach the top of the baking dish with the lst layer beig cheddar cheese
- Bake for 20-25 minutes until crab dip is bubbly and hot with the crust being golden brown
- Allow the dip to settle for 5 minutes before serving and enjoy with a baguette or your favorite chips