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 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.

Ingredients you will need

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.

Ingredients you will need

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.