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Pappadeaux Crab and Spinach Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 41 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Description

Pappadeaux Crab and Spinach Dip is a creamy, cheesy appetizer featuring tender lump crab meat and fresh spinach combined with a blend of cream cheese, sour cream, Parmesan, and mozzarella. Baked to golden perfection, this savory dip is perfect for serving warm alongside chips, crackers, or bread for a delicious party starter or snack.

Ingredients

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

  1. Preheat the oven: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent the dip from sticking and to ensure even baking.
  2. Prepare the cheese mixture: In a mixing bowl, combine the softened cream cheese, sour cream, grated Parmesan, and shredded mozzarella cheese. Stir thoroughly until the mixture is smooth and well blended to create a creamy base.
  3. Add crab and vegetables: Gently fold in the lump crab meat, chopped spinach, green onions, minced garlic, and season with salt and pepper to taste. Carefully mix these ingredients to evenly incorporate the flavors without breaking up the crab meat too much.
  4. Transfer to baking dish: Spoon the mixture into the prepared baking dish and smooth the top with a spatula to prepare for even cooking and an attractive presentation.
  5. Bake the dip: Place the dish in the preheated oven and bake for 20 to 25 minutes until the dip is bubbly and the top is golden brown, indicating it is heated through and ready to serve.
  6. Serve warm: Remove from the oven and serve the dip warm, accompanied by chips, crackers, or slices of bread for dipping and enjoying immediately.

Notes

  • Make sure to drain and flake the crab meat carefully to avoid excess moisture in the dip.
  • You can substitute fresh spinach with frozen, just be sure to thaw and squeeze out excess water before adding.
  • For a spicier dip, consider adding a pinch of cayenne pepper or red pepper flakes.
  • Best served immediately after baking for optimal creaminess and texture.
  • Leftovers can be refrigerated in an airtight container and reheated gently before serving.

Find it online: https://slsrecipes.com/pappadeaux-crab-and-spinach-dip-recipe/