Hot Spinach Crabmeat Dip

Name: Hot Spinach Crabmeat Dip
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams sliced water chestnuts, drained and chopped; 1 Tbsp dry sherry; 283 grams package frozen chopped spinach, thawed; 59 milliliters minced green onions; 1 teaspoons hot sauce; 170 grams fresh lump crabmeat, drained; 85 grams 3/4 cup shredded reduced-fat Monterey Jack cheese; 118 milliliters nonfat mayonnaise; 177 milliliters nonfat ricotta cheese; 118 milliliters drained finely diced roasted red pepper in water; 177 milliliters skim milk

Hot Spinach Crabmeat Dip

Hot Spinach Crabmeat Dip requires around 45 minutes from start to finish. This recipe makes 4 servings with 292 calories, 23g of protein, and 14g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Super Bowl. It works well as a rather pricey hor d'oeuvre. If you have roasted pepper in water, green onions, skim milk, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Press ricotta cheese through a fine-mesh sieve into a large bowl.

Ingredients you will need

Ricotta Cheese

Equipment you will use

Sieve

Bowl

Add skim milk, mayonnaise, and sherry; stir well.

Ingredients you will need

Mayonnaise

Fat Free Milk

Sherry

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

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Spinach

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Paper Towels

Add spinach and next 6 ingredients to cheese mixture; stir well. Spoon mixture into a 1 1/2-quart casserole coated with cooking spray. Cover and bake at 350 for 30 minutes. Uncover and bake an additional 10 minutes or until hot and bubbly.

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Cooking Spray

Spinach

Cheese

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Oven

Serve with toasted pita wedges.

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Pita

Equipment

Ingredients

Servings:

227grams

sliced water chestnuts, drained and chopped 1Tbsp

dry sherry 283grams

package frozen chopped spinach, thawed 59milliliters

minced green onions 1teaspoons

hot sauce 170grams

fresh lump crabmeat, drained 85grams

3/4 cup shredded reduced-fat Monterey Jack cheese 118milliliters

nonfat mayonnaise 177milliliters

nonfat ricotta cheese 118milliliters

drained finely diced roasted red pepper in water 177milliliters

skim milk

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. The 7Cellars Elway's Reserve Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.