Baked Spinach, Crab and Artichoke Dip

Baked Spinach, Crab and Artichoke Dip

Just mix in 5 minutes and bake, this warm spread will be popular at any party.

Prep Time

05

Minutes

Total Time

00

Minutes

Makes

3

3/4

1/2
pint deli spinach dip (1 1/3 cups)
1
can (about 14 ounces) artichoke hearts, drained and coarsely chopped
1
package (8 ounces) refrigerated imitation crabmeat chunks
1/3
cup grated Parmesan cheese
1/8
teaspoon ground red pepper (cayenne)
1/2
cup shredded Cheddar or Swiss cheese (2 ounces)
Assorted crackers or baguette slices, if desired
  1. Heat oven to 375°. Mix all ingredients except Cheddar cheese and crackers in medium bowl until well blended.
  2. Spread mixture in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole. Sprinkle with Cheddar cheese.
  3. Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.
Makes 3 3/4 cups dip
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Check to see if your grocer's deli or refrigerated case includes spinach-artichoke dip. If so, purchase 1 pint of that dip instead of the plain spinach dip and omit the can of artichokes.

Nutrition Information:

1 Serving (1/4 Cup)
  • Calories 80
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 2g,),
  • Cholesterol 15mg;
  • Sodium 320mg;
  • Total Carbohydrate 5g
    • (Dietary Fiber 2g,
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.