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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

Ingredients

  • 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

Directions

  • 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 (calculated without crackers) equals 89 calories, 6 g fat (3 g saturated fat), 26 mg cholesterol, 256 mg sodium, 3 g carbohydrate, 1 g fiber, 6 g protein.

Wine Pairings

Light-Bodied White Wine

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