Description
This Pappadeaux Crab and Spinach Dip is a creamy, cheesy appetizer featuring lump crab meat and fresh spinach baked until bubbly and golden. Perfect for parties or casual gatherings, it pairs wonderfully with chips, crackers, or bread slices.
Ingredients
Scale
Dip Ingredients
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 can (6 oz) lump crab meat, drained and flaked
- 1 cup spinach, chopped
- 1/4 cup green onions, chopped
- 1 tablespoon garlic, minced
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent the dip from sticking.
- Mix Cheese Base: In a mixing bowl, combine the softened cream cheese, sour cream, grated Parmesan, and shredded mozzarella cheese. Stir until the mixture is smooth and well blended.
- Add Crab and Vegetables: Gently fold in the lump crab meat, chopped spinach, green onions, minced garlic, salt, and pepper. Mix carefully to incorporate all ingredients evenly without breaking up the crab meat too much.
- Prepare for Baking: Transfer the combined mixture to the prepared baking dish. Smooth the top with a spatula to create an even surface.
- Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes, until the dip is hot, bubbly, and the top has turned a golden brown color.
- Serve Warm: Remove from oven and serve the dip warm alongside chips, crackers, or bread slices for dipping.
Notes
- For best flavor, use fresh spinach and high-quality lump crab meat.
- You can prepare the dip a few hours ahead and refrigerate before baking.
- If you prefer a spicier dip, add a pinch of cayenne pepper or hot sauce.
- Ensure the cream cheese is softened to help with smooth mixing.
- Leftovers can be refrigerated and reheated in the oven or microwave.
