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Cheesy-Spinach Crab Dip


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  • 1 1/2 cups lump crabmeat, drained and shell pieces removed
  • 4 ounces shredded 50% reduced fat jalapeno cheddar cheese (about 1 cup)
  • 3 ounces grated fresh Parmesan cheese (about 3/4 cup)
  • 1/2 cup fat-free milk
  • 1/2 cup grated onion (about 1/2 large onion)
  • 1/2 cup canola mayonnaise
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 (8-ounce) tub fat-free cream cheese
  • 1 (8-ounce) carton fat-free sour cream
  • 1 teaspoon grated lemon rind



Step 1

1. Place first 12 ingredients in a 3-quart electric slow cooker; stir well. Cover and cook on LOW for 2 hours. Stir in lemon rind.

Flavor Tip: For those who like their dips hot and spicy, increase the ground red pepper or add crushed red pepper for an additional kick.


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