Saturday, March 16, 2013

Rick's Hot Spinach, Crab, Artichoke and Cheese Dip

This hot spinach, crab, artichoke and cheese dip is an amazing appetizer.  Serve it with toasted French bread slices, pita or tortilla chips (or even Ritz crackers) and it will disappear quickly, leaving you and your friends craving more!  


1/2 (10 oz.) package frozen spinach, thawed, drained and coarsely chopped
1/2 lb. lump crabmeat (or backfin, if you don’t want to spring for lump)
1 (14 oz.) can marinated artichoke hearts, drained and coarsely chopped
4 oz. Philadelphia cream cheese, room temperature
1/2 Cup sharp white cheddar cheese, shredded
1/4 Cup grated Parmigiano Reggiano cheese, grated
1/4 Cup buffalo mozzarella, shredded
1/2 Cup sour cream
1/4 Cup mayonnaise (I use Duke’s)
1 Tbs Rick’s Ragin’ Cajun Seasoning*
2 Tbs panko bread crumbs (for topping)
1 clove garlic, minced fine
1/2 tsp hot sauce (optional)

*available at


Mix everything but the crabmeat together in a glass bowl. Gently fold in the crabmeat (keep the lumps together) and pour the mixture into a baking dish.  Sprinkle panko bread crumbs over the top.  Bake in a preheated 350F oven until the sides are bubbling , the cheese has melted and the bread crumbs have turned golden brown on top (about 20-30 minutes.) Serve warm.

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