Recipe by Campbell's Kitchen
"When you really want an appetizer that will impress your guests, this is the one to make. It combines spinach-artichoke spreadable cheese and lump crabmeat, that's baked until hot and golden . . . it's so good!"
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1 1/2 cups
1 (6.5 ounce) package
spinach artichoke spreadable cheese
ground black pepper
1 (8 ounce) container
refrigerated pasteurized jumbo lump crabmeat
Pepperidge Farm® Harvest Wheat Distinctive Crackers
This sounds amazing! I am going to make a half-recipe with the following substitutions, since I don't have the spreadable cheese blend or the refrigerated crab meat. Lower-fat Neufchatel cheese, chopped canned artichoke hearts, frozen chopped spinach, (defrosted & with excess moisture pressed out) and canned lump crab meat. Bet it will turn out just great! Will provide crackers and zucchini rounds to scoop.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach Artichoke Crab Dip
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 40
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