Super Bowl of Spinach, Crab And Artichoke Dip Recipe

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Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 12

Ingredients:
16 ounces fat-free sour cream
10 ounces chopped frozen spinach, thawed and well-drained (squeeze spinach to remove excess water)
5 tablespoons grated Parmesan-style soy cheese, or similar product
2 teaspoons Dijon mustard
1 packet vegetable soup mix
28 ounces canned artichoke hearts, without oil, drained, cut into 1/2-inch pieces
8 ounces canned bamboo shoots, drained
8 ounces lump crabmeat, fresh (picked over to remove any shells)
1/2 teaspoon paprika

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Directions:

Preheat oven to 350F.

In a large bowl, combine sour cream, spinach, 3 tablespoons of cheese topping, mustard and soup mix; mix well to combine. Fold in artichokes, bamboo shoots and crabmeat and mix gently to combine, being careful not to break up crabmeat too much.

Transfer mixture to a shallow baking dish or oven-proof crock and smooth surface with back of a spoon. Sprinkle remaining 2 tablespoons of cheese topping and paprika over top.

Bake until top is lightly browned and dip is bubbly, about 20 minutes. Allow to cool for 5 minutes before serving.

Serve with baby carrots, celery sticks and sliced zucchini.

This recipe from CDKitchen for Super Bowl of Spinach, Crab And Artichoke Dip serves/makes 12

Recipe ID: 91492

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