Back to Spinach & Crab Dip

Print Options


Card Sizes

Spinach & Crab Dip Recipe

Spinach & Crab Dip Recipe

“We love this recipe! I've lightened it considerably without losing flavor, and no one can tell the difference. Give the dip a try on baked potatoes, too!” Sandie Heindel - Liberty, Missouri
TOTAL TIME: Prep/Total Time: 25 min. YIELD:16 servings


  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 1 cup (8 ounces) plain yogurt
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Miracle Whip Light
  • 2 garlic cloves, minced
  • 1 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (6 ounces) lump crabmeat, drained
  • Assorted crackers or baked tortilla chip scoops


  • 1. In a large saucepan over low heat, combine the first nine ingredients. Cook and stir until cream cheese is melted. Stir in crab; heat through.
  • 2. Transfer to a serving bowl; serve with crackers. Refrigerate leftovers. Yield: 4 cups.

Nutritional Facts

1/4 cup: 89 calories, 6g fat (3g saturated fat), 26mg cholesterol, 256mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 6g protein

Reviews for Spinach & Crab Dip

Sort By :
Reviewed Nov. 23, 2014

"This was easy to prepare and it sounded like it would be good but a took it to gathering and it did not go over well. Some thought it too spicy, I suggest cutting back on the pepper flakes. You could hardly taste the crab with all the other flavors."

Reviewed Mar. 11, 2013

"This will be my 1st time making this dip"

Reviewed Apr. 9, 2012

"This was amazing! It has a little too much kick to it for me so next time I'll reduce the amount of red pepper flakes but everyone else loved it. I doubled the receipe and it fit perfectly in a bread bowl!"

Reviewed Apr. 9, 2012

"This was great...everyone loved had a little too much kick for me so next time I'll reduce the red pepper flakes but everyone else said it was perfect. I doubled the receipe and it fit perfectly in a hawaiin bread bowl..."

Reviewed Dec. 31, 2010

"It Was AMAZING my family loved it we will defenitally be making this again"

Reviewed Dec. 19, 2010

"WOW! Wow! WOW! This recipe is awesome. It tastes decadent and wonderful. I made one substitution... I don't like miriacle whip, so I substituted light mayo. I was also nervous about the red pepper flakes because I don't like spicy dishes. However, they gave the dip the perfect background flavor. And to top it all off, it is soooo easy to make. Just throw all the ingredients in a saucepan and warm them up. I will definitely make this again!"

Reviewed Dec. 5, 2010

"I made this for friends and no one liked it with the miracle whip. Next time I will try light mayo instead."

Reviewed Oct. 30, 2010

"Really good! Even though it is lightened up, you will not notice. It was the first thing to go at our party."

Reviewed Jan. 10, 2010

"I was nervious at first with making this particular recipe because I had to substitute a couple things. We didn't have yogurt so instead we used 1 cup sour cream. We also didn't have the frozen spinach, but we have baby spinach that I just chopped up. My husband and I both love this recipe and will have it at many family get togethers!"

Reviewed Jun. 2, 2009

"The 1/2 cup reduced fat salad dressing.....can you use 1/2 cup reduced fat mayonnasie?"

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.