Spinach Artichoke Crab Dip

Name: Spinach Artichoke Crab Dip
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 20
Cuisine: Global
Ingredients: 1 Tbsp butter; 184 grams package spinach artichoke spreadable cheese; 2 Tbsps all-purpose flour; 1 teaspoons minced garlic; 0 teaspoons ground nutmeg; 0 teaspoons ground black pepper; 227 grams refrigerated pasteurized jumbo lump crabmeat; 366 milliliters milk; 20 servings Pepperidge Farm® Harvest Wheat Distinctive Crackers

If you want to add more pescatarian recipes to your recipe box, Spinach Artichoke Crab Dip might be Head to the store and pick up butter, ground nutmeg, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

Heat the oven to 350 degrees F. Lightly grease a 1-quart casserole.

Equipment you will use

Oven

Heat the butter in a 2-quart saucepan over medium heat. Stir in the flour and garlic. Gradually stir in the milk. Cook and stir for 5 minutes or until the mixture boils and thickens.

Ingredients you will need

Butter

Garlic

All Purpose Flour

Milk

Equipment you will use

Sauce Pan

Stir the cheese, nutmeg and black pepper in the saucepan. Cook and stir until the cheese is melted. Gently stir in the crabmeat. Spoon the crab mixture into the casserole.

Ingredients you will need

Black Pepper

Crab

Cheese

Nutmeg

Equipment you will use

Sauce Pan

Bake for 20 minutes or until the top is lightly browned.

Equipment you will use

Oven

Serve with the crackers for dipping.

Ingredients you will need

Crackers

Equipment

Oven

Sauce Pan

Ingredients

Servings:

1Tbsp

butter 184grams

package spinach artichoke spreadable cheese 2Tbsps

all-purpose flour 1teaspoons

minced garlic 0teaspoons

ground nutmeg 0teaspoons

ground black pepper 227grams

refrigerated pasteurized jumbo lump crabmeat 366milliliters

milk 20servings

Pepperidge Farm® Harvest Wheat Distinctive Crackers

Recommended wine: Chardonnay, Riesling, Pinot Grigio

Chardonnay, Riesling, and Pinot Grigio are my top picks for Crab. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. The Eighteen Miles Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.

Eighteen Miles Chardonnay

Winemaker Jessica Boone looked to the cool Sonoma Coast for this bright, complex Chardonnay. Light stone fruit, Meyer lemon and appealing minerality on the nose carry over onto a creamy palate balanced by vibrant acidity. Notes of vanilla and sweet oak enhance the wine's complexity. For the wines of Eighteen Miles, Jessica Boone (of Passalacqua Winery) sources grapes from nine distinct appellations all within an eighteen mile radius around Healdsburg, CA. Please also try Eighteen Miles Cab, Zin, Pinot Noir and Petite Sirah.