Spinach Artichoke Crab Dip
Recipe from Pepperidge Farm

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.


Spinach Artichoke Crab Dip

by 4  people


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Servings: 20
Prep Time: 20 mins
Total Time: 40 mins
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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
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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