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Hot or Cold Crab Veggie Dip

Hot or Cold Crab Veggie Dip recipe has the creamy decadence of traditional crab dip but lightened up a bit. This recipe taste great either hot or cold, served with your favorite chips or baguette slices. 
Course Appetizer
Cuisine American
Keyword Cold Crab Dip, Hot Crab Dip
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 16 servings
Calories 157kcal
Author Heather

Ingredients

  • 6 oz plain Greek yogurt *or 3/4 cup, (use nonfat to lighten up calories or whole milk for extra creamy)
  • 8 oz cream cheese *either light or reg
  • 1 cup shredded cheddar cheese
  • 1/2 cup shaved Parmigiano Reggiano
  • 3 med cloves garlic
  • 2 tbsp lemon juice
  • 1 tsp Worcestershire
  • 1 tsp sriracha sauce
  • 3/4 tsp Old Bay Seasoning
  • 1 tbsp dried Dill
  • 5 stalks green onions *about 3/4 cup diced
  • 1 14 oz can artichoke hearts
  • 1 6 oz bag fresh spinach
  • 1 16 oz can crab meat
  • 2 Roma tomatoes *optional
  • fresh chives *optional

Instructions

  • Preheat oven to 350℉.
  • Place first 10 ingredients in food processor and blend well. Set aside.
  • Dice green onions, chop artichokes into semi-large chunks and shred spinach into strips with knife. Add to large mixing bowl.
  • Add crab meat to bowl in addition to content of food processor. Stir until well combined.
  • Spray a medium sized casserole dish, approximately 9 1/2" x 7 1/2", with non-stick cooking spray.
  • Bake uncovered for approximately 40 minutes or until cheese is thoroughly melted.
  • Garnish with diced tomatoes or fresh chopped chives. *optional
  • Serve hot with sliced baguette or tortillas chips. Tastes wonderful cold also.

Notes

*Please use as many organic ingredients as possible. 

Nutrition

Calories: 157kcal | Carbohydrates: 4g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 386mg | Potassium: 230mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1828IU | Vitamin C: 13mg | Calcium: 166mg | Iron: 1mg