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Restaurants›Felix's Fish Camp Restaurant›Crabmeat Spinach Dip Recipe

Crabmeat Spinach Dip Recipe

Inspired by Felix's Fish Camp Restaurant

Time40m

Serves8

Creamy and cheesy spinach-artichoke dip laced with a hint of Tabasco peppers. Topped with jumbo lump crabmeat and melted Jalapeno-Jack cheese.

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Ingredients

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Dip Ingredients

2 cups fresh spinach, chopped

1 cup artichoke hearts, drained and chopped

8 oz cream cheese, softened

1 cup Sour cream

1 cup Mayonnaise

1 1/2 cups Jalapeno-Jack cheese, shredded

1/2 cups Parmesan cheese, grated

1 tsp Tabasco sauce

2 cloves Garlic, minced

to taste Celtic sea salt

to taste black pepper

1 cup jumbo lump crabmeat, drained

Method

Preparation Instructions

1

Preheat Oven

Preheat your oven to 350°F (175°C).

2

Cook Spinach

In a skillet over medium heat, sauté the chopped spinach until wilted, about 3-4 minutes. Remove from heat and let cool.

3

Mix the Base

In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, minced garlic, Tabasco sauce, salt, and black pepper. Mix until smooth.

4

Add Ingredients

Fold in the wilted spinach, chopped artichoke hearts, Jalapeno-Jack cheese, and Parmesan cheese into the cream mixture.

5

Add Crabmeat

Gently fold in the jumbo lump crabmeat, being careful not to break it apart too much.

6

Bake the Dip

Transfer the dip mixture into a baking dish and spread it evenly. Bake in the preheated oven for 25-30 minutes or until the top is bubbly and golden.

7

Serve

Remove from oven and let cool slightly before serving. Serve warm with tortilla chips, crackers, or fresh vegetables.

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