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Spinach & Crab Dip

We love this recipe! I've lightened it considerably without losing flavor, and no one can tell the difference. Give the dip a try on baked potatoes, too! —Sandie Heindel, Liberty, Missouri
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 cups

Ingredients

  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 1 cup plain yogurt
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Miracle Whip Light
  • 2 garlic cloves, minced
  • 1 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (6 ounces) lump crabmeat, drained
  • Assorted crackers or baked tortilla chip scoops

Directions

  • In a large saucepan over low heat, combine the first nine ingredients. Cook and stir until cream cheese is melted. Stir in crab; heat through.
  • Transfer to a serving bowl; serve with crackers. Refrigerate leftovers.
Nutrition Facts
1/4 cup: 89 calories, 6g fat (3g saturated fat), 26mg cholesterol, 256mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 6g protein.

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