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Cheesy-Spinach Crab Dip

Cheesy-Spinach Crab Dip

Cheesy-Spinach Crab Dip

Cheesy-Spinach Crab Dip


1 1/2 cups lump crabmeat, drained and shell pieces removed

4 ounces shredded 50% reduced fat jalapeño 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


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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