Cheesy-Spinach Crab Dip

Name: Cheesy-Spinach Crab Dip
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Global
Ingredients: 227 grams carton fat-free sour cream; 227 grams fat-free cream cheese; 118 milliliters fat-free milk; 2 garlic cloves, minced; 1 teaspoons ground red pepper; 1 teaspoon grated lemon rind; 355 milliliters lump crabmeat, drained and shell pieces removed; 118 milliliters canola mayonnaise; 118 milliliters grated onion (about 1/2 large onion); 177 milliliters ounces grated fresh Parmesan cheese (about; 237 milliliters ounces shredded 50% reduced fat jalapeño cheddar cheese (about; 1 Tbsp sherry vinegar; 283 grams package frozen chopped spinach, thawed, drained, and squeezed dry

Need a gluten free and pescatarian hor d'oeuvre? Cheesy-Spinach Crab Dip could be a tremendous recipe to try. This recipe serves 20. One portion of this dish contains about 7g of protein, 15g of fat, and a total of 170 calories. Head to the store and pick up lump crabmeat, canola mayonnaise, ground pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is perfect for The Super Bowl.

Instructions

Place first 12 ingredients in a 3-quart electric slow cooker; stir well. Cover and cook on LOW for 2 hours. Stir in lemon rind.

Ingredients you will need

Lemon Peel

Equipment you will use

Slow Cooker

Flavor Tip: For those who like their dips hot and spicy, increase the ground red pepper or add crushed red pepper for an additional kick.

Ingredients you will need

Red Pepper Flakes

Ground Cayenne Pepper

Equipment

Slow Cooker

Ingredients

Servings:

227grams

carton fat-free sour cream 227grams

fat-free cream cheese 118milliliters

fat-free milk 2

garlic cloves, minced 1teaspoons

ground red pepper 1teaspoon

grated lemon rind 355milliliters

lump crabmeat, drained and shell pieces removed 118milliliters

canola mayonnaise 118milliliters

grated onion (about 1/2 large onion)177milliliters

ounces grated fresh Parmesan cheese (about 237milliliters

ounces shredded 50% reduced fat jalapeño cheddar cheese (about 1Tbsp

sherry vinegar 283grams

package frozen chopped spinach, thawed, drained, and squeezed dry

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Foley Johnson Carneros Chardonnay. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 23 dollars per bottle.