Spinach Artichoke Crab Dip

When you really want an appetizer that will impress your guests, this is the one to make. It combines spinach-artichoke spreadable cheese and lump crabmeat, baked until hot and golden, and served with crispy harvest wheat crackers.

Recipe from Pepperidge Farm
Spinach Artichoke Crab Dip
SERVINGS
20
PREP TIME
20 mins
TOTAL TIME
40 mins
Ingredients
  • 1   tablespoon butter
  • 2   tablespoons all-purpose flour
  • 1/2  teaspoon minced garlic
  • 1 1/2  cups milk
  • 1  6 1/2 millimeter package spinach artichoke spreadable cheese
  • 1/8  teaspoon ground nutmeg
  • 1/8  teaspoon ground black pepper
  • 1  8  ounce container refrigerated pasteurized jumbo lump crabmeat
  •  Pepperidge Farm® Harvest Wheat Distinctive Crackers
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Directions
1. 
Heat the oven to 350 degrees F. Lightly grease a 1-quart shallow baking dish.
2. 
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.
3. 
Stir the cheese, nutmeg and black pepper in the saucepan. Cook until the cheese is melted. Gently stir in the crabmeat. Spoon the crab mixture into the baking dish.
4. 
Bake for 20 minutes or until the top is lightly browned. Serve with the crackers for dipping.
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