Description
This Pappadeaux Crab and Spinach Dip is a rich, creamy, and flavorful appetizer perfect for gatherings. Combining lump crab meat, fresh spinach, and a blend of cheeses, this dip bakes to a golden bubbly perfection and pairs wonderfully with chips, crackers, or bread.
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 the oven: Set your oven to 375°F (190°C) and grease a baking dish to prevent the dip from sticking while baking.
- Prepare the cheese mixture: In a large mixing bowl, combine the softened cream cheese, sour cream, grated Parmesan, and shredded mozzarella. Stir these ingredients together until the mix is smooth and well blended.
- Incorporate other ingredients: Gently fold in the lump crab meat, chopped spinach, green onions, minced garlic, and season with salt and pepper. Mix thoroughly to ensure even distribution of all ingredients.
- Transfer to baking dish: Spoon the mixture into the prepared baking dish, spreading it out evenly and smoothing the top for uniform baking.
- Bake the dip: Place in the preheated oven and bake for 20-25 minutes, or until the dip is bubbly and the top turns a lovely golden brown.
- Serve warm: Remove from the oven and serve the dip warm alongside chips, crackers, or slices of bread for dipping.
Notes
- Ensure the cream cheese is softened to avoid lumps in the dip.
- Drain crab meat well to prevent excess moisture in the dip.
- The dip can be prepared a few hours ahead and refrigerated before baking; just increase bake time slightly if baking from chilled.
- For added flavor, consider sprinkling extra Parmesan or paprika on top before baking.
- Serve immediately after baking for the best texture and taste.
