Menu

Baked Spinach, Crab and Artichoke Dip

  • Save Recipe
Baked Spinach, Crab and Artichoke Dip
  • Prep 5 min
  • Total 0 min
  • Servings 15
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Just mix in 5 minutes and bake, this warm spread will be popular at any party.
Updated Sep 23, 2015

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

80 Calories, 5g Total Fat, 5g Protein, 5g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
2%
2%
Exchanges:
1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved