Spinach and Crab Dip
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
Ingredients
- 2 tablespoons Unsalted Butter
- 1 pc Onion small size / finely chopped
- 1 clove Garlic finely chopped
- Kosher Salt to taste
- Ground Black Pepper to taste
- 8 ounces Cream Cheese
- 1 teaspoon Worcestershire Sauce I didn't use this
- ½ teaspoon Dry Mustard
- ½ teaspoon Paprika
- ⅛ teaspoon Cayenne I used 1 teaspoon
- 1 pound Frozen Chopped Spinach thawed / squeezed very dry
- 8 ounces Lump Crabmeat picked through for bits of shell
- ½ cup Monterey Jack I used fontina and some cheddar / shredded
- 3 tablespoons Parmesan Cheese grated
- 2 tablespoons Panko Breadcrumbs
- Crackers toasted bread / toasted tortilla for serving
Instructions
- 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 :)
- Enjoy.
- Please don't take too many photos or your dip will get cold.
Tried this recipe?Let us know how it was!