The timing of this recipe on my feed is perfect. I was planning on making crab omelette but when I saw Valerie Bertinelli’s video from FoodNetwork where she’s making this yummy dip, I wanted to make it too because not only it looked so appetizing to me, it seemed so easy to make and I happen to have a pack of crab meat in the fridge and frozen spinach thawing, I have all the ingredients on hand except for the Worcestershire sauce. I don’t think it will make much of a difference without it.,..hmmm. Oh well, I wanted to make it and this didn’t stop me.
I still have some home made bread and some tortilla wraps which I thought would be perfect for this delicious dip.
It’s like the universe was telling me to make this yesterday…and so, I did. 😀
Let’s see, here are some things I did different in the recipe, just minor things:
Didn’t add Worcestershire sauce; added more cayenne pepper; added some turmeric; used less spinach, about 1/2 a cup of squeezed spinach, definitely not a pound 😀 and lastly, I did not broil the crab dip in the oven- I thought since it’s for 15 minutes only, and I do not have anything to bake or wasn’t planning on baking anything yet, I’d skipped that step.
I just toasted the panko bread crumbs on another pan and spread it on top of the hot dip. 🙂
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- Kosher salt and freshly ground black pepper
- 8 ounces cream cheese
- 1 teaspoon Worcestershire (I didn't use this)
- ½ teaspoon dry mustard
- ½ teaspoon paprika
- ⅛ teaspoon cayenne ( I used 1 teaspoon, still not hot enough, I'll add more next time)
- 1 pound frozen chopped spinach, thawed and squeezed very dry
- 8 ounces lump crabmeat, picked through for bits of shell
- ½ cup shredded Monterey Jack ( I used fontina and some cheddar)
- 3 tablespoons grated Parmesan
- 2 tablespoons panko breadcrumbs
- Crackers, toasted bread or toasted tortilla for serving
- Preheat the oven to 425 degrees F.
- Melt the butter in a medium pot over medium heat. Add the onion and garlic, season with salt and pepper and cook, stirring occasionally, until softened, about 6 minutes. Add the cream cheese, Worcestershire, dry mustard, paprika and cayenne, and stir until melted. Add the spinach and crabmeat, and stir until warm and bubbling. Stir in the cheeses and season with salt and pepper.
- Transfer the dip to a small baking dish and top with the panko. Place the baking dish on a baking sheet and bake until bubbling and golden, about 15 minutes.
- I skipped that last part--
- I just toasted panko bread and sprinkled it on top. The end. 🙂
- Serve immediately with crackers, toast, or tortilla or chip 🙂
- Please don't take too many photos or your dip will get cold.