Hot Spinach and Crab Dip
Hot and savory, this dip can be served with crackers, toasted bread, or veggies.
Ingredients
- 2 tbsp. butter
- 1 small onion finely chopped
- 1 clove garlic finely chopped
- 8 oz. cream cheese room temperature
- 1 tsp. Worcestershire sauce
- ½ tsp dry mustard
- ½ tsp paprika
- ⅛ tsp cayenne
- 1 lb frozen spinach thawed and squeezed dry
- 8 oz lump crab meat pick through for shell pieces!
- ½ c. Monterey Jack shredded
- 3 tbsp. grated Parmesan
- 2 tbsp. Panko breadcrumbs
Instructions
- Start by melting the butter in a medium pot set on medium heat. When the butter is melted, add the onion and garlic and saute until softened. Then season with salt and pepper to taste before adding in the cream cheese, Worcestershire, mustard, paprika, and cayenne and mixing until combined. When the cream cheese has incorporated, mix in the spinach and crab meat and stir until it begins to bubble. Then mix in the cheeses and season again with salt and pepper.
- When the dip is mixed, you can transfer to a baking dish and top with Panko crumbs before baking for 15 minutes at 425°F. Or you can transfer the dip to a Crock-Pot and set on "High" until you're ready to serve. Enjoy!