Description
This Pappadeaux Crab and Spinach Dip is a creamy, cheesy appetizer featuring lump crab meat, fresh spinach, and a blend of cheeses baked to golden perfection. Perfect for parties or family gatherings, this savory dip pairs wonderfully with chips, crackers, or sliced bread.
Ingredients
Scale
Dip Ingredients
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 can (6 oz) lump crab meat, drained and flaked
- 1 cup spinach, chopped
- 1/4 cup green onions, chopped
- 1 tablespoon garlic, minced
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent the dip from sticking.
- Mix Cheeses: In a mixing bowl, combine the softened cream cheese, sour cream, grated Parmesan, and shredded mozzarella. Stir thoroughly until the mixture is smooth and well combined.
- Add Crab and Vegetables: Gently fold in the lump crab meat, chopped spinach, green onions, minced garlic, salt, and pepper. Mix well to evenly distribute all ingredients without breaking up the crab meat too much.
- Transfer to Dish: Spoon the dip mixture into the prepared baking dish and smooth the top with a spatula for even baking.
- Bake: Place the dish in the oven and bake for 20-25 minutes, or until the dip is bubbly and the top is golden brown.
- Serve: Remove from the oven and serve warm with your choice of chips, crackers, or sliced bread for dipping.
Notes
- Make sure to drain the crab meat thoroughly to avoid a watery dip.
- For a spicier kick, consider adding a pinch of cayenne pepper or hot sauce to the mix.
- This dip can be prepared ahead and baked just before serving to save time.
- Use fresh spinach for best flavor, but frozen spinach (thawed and squeezed dry) can be used as well.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
