Creamy Spinach Crabmeat Dip

Name: Creamy Spinach Crabmeat Dip
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 4 slices bacon, cooked and crumbled; 170 grams packages cream cheese, softened; 1 teaspoon dried whole dillweed; 2 Tbsps dry sherry; 283 grams package frozen chopped spinach, thawed; 59 milliliters minced green onions; 170 grams fresh lump crabmeat, drained; 118 milliliters mayonnaise; 79 milliliters finely chopped pecans; 57 grams diced pimiento, drained; 118 milliliters sour cream

Creamy Spinach Crabmeat Dip might be just the hor d'oeuvre you are searching for. One portion of this dish contains approximately 23g of protein, 75g of fat, and a total of 810 calories. This gluten free recipe serves 3. If you have bacon, lump crabmeat, dillweed, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is perfect for The Super Bowl.

Instructions

Combine first 4 ingredients in a large mixing bowl. Beat at medium speed of an electric mixer until smooth.

Equipment you will use

Hand Mixer

Mixing Bowl

Drain spinach; press between paper towels to remove excess moisture.

Ingredients you will need

Spinach

Equipment you will use

Paper Towels

Add spinach and next 4 ingredients to cheese mixture; stir well. Cover and chill. Stir in bacon and pecans just before serving.

Ingredients you will need

Spinach

Cheese

Pecans

Bacon

Serve with wheat crackers.

Ingredients you will need

Crackers

Wheat

Equipment

Hand Mixer

Mixing Bowl

Paper Towels

Ingredients

Servings:

4slices

bacon, cooked and crumbled 170grams

packages cream cheese, softened 1teaspoon

dried whole dillweed 2Tbsps

dry sherry 283grams

package frozen chopped spinach, thawed 59milliliters

minced green onions 170grams

fresh lump crabmeat, drained 118milliliters

mayonnaise 79milliliters

finely chopped pecans 57grams

diced pimiento, drained 118milliliters

sour cream

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices 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. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.