Spinach & Artichoke Dip with Crabmeat
Debbie Gauthier
ingredients
- 1/2 large onion, chopped fine
- 1 Jalapeno pepper, chopped
- 1 clove of garlic minced
- 1 tbsp. olive oil
- 1 - 8 oz. cream cheese
- 1/2 cup sour cream
- 1 – 10 oz. box spinach, thawed and squeezed dry
- 1/2 lb. crabmeat (white or claw)
- 1 cup Monterey Jack Cheese w/peppers, shredded
- 1 can artichoke hearts, quartered and drained
- Parmesan cheese, grated
- Cayenne Pepper, to taste
- Cajun seasoning (Tony Chachere’s, etc...), to taste
directions
- 1
On medium to high heat, sauté 1st 4 ingredients in olive oil; lower fire to a simmer and add cream cheese and sour cream; blend until melted; add spinach and crabmeat; stir gently for about 10 – 15 minutes. Add Monterey Jack Cheese and cover pot to let cheese melt; fold in artichoke hearts and check seasonings.
- 2
Once thoroughly heated, transfer to chafing dish and top with parmesan cheese, serve with crackers/garlic pita chips, etc…
Source: Debbie
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews