Hot or Cold Crab Veggie Dip
Hot or Cold Crab Veggie Dip recipe has the creamy decadence of traditional crab dip but lightened up a bit. This recipe taste great either hot or cold, served with your favorite chips or baguette slices.
Servings 16 servings
Calories 157kcal
Ingredients
- 6 oz plain Greek yogurt *or 3/4 cup, (use nonfat to lighten up calories or whole milk for extra creamy)
- 8 oz cream cheese *either light or reg
- 1 cup shredded cheddar cheese
- 1/2 cup shaved Parmigiano Reggiano
- 3 med cloves garlic
- 2 tbsp lemon juice
- 1 tsp Worcestershire
- 1 tsp sriracha sauce
- 3/4 tsp Old Bay Seasoning
- 1 tbsp dried Dill
- 5 stalks green onions *about 3/4 cup diced
- 1 14 oz can artichoke hearts
- 1 6 oz bag fresh spinach
- 1 16 oz can crab meat
- 2 Roma tomatoes *optional
- fresh chives *optional
Instructions
- Preheat oven to 350℉.
- Place first 10 ingredients in food processor and blend well. Set aside.
- Dice green onions, chop artichokes into semi-large chunks and shred spinach into strips with knife. Add to large mixing bowl.
- Add crab meat to bowl in addition to content of food processor. Stir until well combined.
- Spray a medium sized casserole dish, approximately 9 1/2" x 7 1/2", with non-stick cooking spray.
- Bake uncovered for approximately 40 minutes or until cheese is thoroughly melted.
- Garnish with diced tomatoes or fresh chopped chives. *optional
- Serve hot with sliced baguette or tortillas chips. Tastes wonderful cold also.
Notes
*Please use as many organic ingredients as possible.
Nutrition
Calories: 157kcal | Carbohydrates: 4g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 386mg | Potassium: 230mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1828IU | Vitamin C: 13mg | Calcium: 166mg | Iron: 1mg