Baked Spinach, Crab and Artichoke Dip

Name: Baked Spinach, Crab and Artichoke Dip
Ingredients: 1/2 pint deli spinach dip (1 1/3 cups); 1 can (about 14 ounces) artichoke hearts, drained and coarsely chopped; 1 package (8 ounces) refrigerated imitation crabmeat chunks; 1/3 cup grated Parmesan cheese; 1/8 teaspoon ground red pepper (cayenne); 1/2 cup shredded Cheddar or Swiss cheese (2 ounces); Assorted crackers or baguette slices, if desired

Preparation time: 5 mins
Cooking time: 15 mins
Difficulty: moderate
Serves: 5 people

Lunch

mvchamor

May 6, 2016

Just mix in 5 minutes and bake, this warm spread will be popular at any party.

Baked Spinach, Crab and Artichoke Dip

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Ingredients

Scale

1/2 pint deli spinach dip (1 1/3 cups)
1 can (about 14 ounces) artichoke hearts, drained and coarsely chopped
1 package (8 ounces) refrigerated imitation crabmeat chunks
1/3 cup grated Parmesan cheese
1/8 teaspoon ground red pepper (cayenne)
1/2 cup shredded Cheddar or Swiss cheese (2 ounces)
Assorted crackers or baguette slices, if desired

Instructions

Heat oven to 375°. Mix all ingredients except Cheddar cheese and crackers in medium bowl until well blended.
Spread mixture in ungreased pie plate, 9×1 1/4 inches, or shallow 1-quart casserole. Sprinkle with Cheddar cheese.
Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.