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Hot or Cold Crab Veggie Dip

Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 16 servings
Author Heather

Ingredients

  • 6 oz or 3/4 cup plain greek yogurt *use non-fat to lighten up on calories
  • 8 oz cream cheese *use reduced fat to lighten up on calories
  • 1 cup shredded cheddar cheese
  • 1/2 cup shaved Parmigiano Reggiano
  • 2-3 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 green onions or 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

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