"The belly rules the mind."--Spanish Proverb

Spinach Crab and Artichoke Dip Recipe

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This recipe for Spinach Crab and Artichoke Dip, by , is from My Family's Best! A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Lovelady
Added: Friday, January 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
16 oz fat-free sour cream
10 oz chopped frozen spinach, thawed and well-drained (squeeze spinach to remove excess water)
5 Tbsp SoyaKaas Grated Parmesan Style Soy Cheese, or similar product
2 tsp Dijon mustard
1 packet vegetable soup mix
28 oz canned artichoke hearts, without oil, drained, cut into 1/2-inch pieces
8 oz canned bamboo shoots, drained
8 oz lump crabmeat, fresh (picked over to remove any shells)
1/2 tsp paprika


Directions:
Directions:
Preheat oven to 350F.
In a large bowl, combine sour cream, spinach, 3 tablespoons of cheese topping, mustard and soup mix; mix well to combine. Fold in artichokes, bamboo shoots and crabmeat and mix gently to combine, being careful not to break up crabmeat too much.Transfer mixture to a shallow baking dish or oven-proof crock and smooth surface with back of a spoon. Sprinkle remaining 2 tablespoons of cheese topping and paprika over top.Bake until top is lightly browned and dip is bubbly, about 20 minutes. Allow to cool for 5 minutes before serving.

 

 

 

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