Spinach Artichoke Crab Dip

Spinach Artichoke Crab Dip

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"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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40 m servings 75 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 75 kcal
  • 4%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat the oven to 350 degrees F. Lightly grease a 1-quart casserole.
  2. Heat the butter in a 2-quart saucepan over medium heat. Stir in the flour and garlic. Gradually stir in the milk. Cook and stir for 5 minutes or until the mixture boils and thickens.
  3. Stir the cheese, nutmeg and black pepper in the saucepan. Cook and stir until the cheese is melted. Gently stir in the crabmeat. Spoon the crab mixture into the casserole.
  4. Bake for 20 minutes or until the top is lightly browned. Serve with the crackers for dipping.


  • Recipe Tips:
  • Recipe Note: 1-quart casseroles come in a variety of shapes.  Use whichever you like best, just make sure it's oven-safe.



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 chees...