This is a very version of the classic hot dip with the upscaled addition of our delicious crab meat.
- Prep Time: 15m
- Cook Time: 30m
- Total Time: 45m
- Serves: 8
- Category: Appetizer, Brunch, Dip, Holiday, Jack's Catch And Pacific Cove, Vegetables
Ingredients
- 8 ounces Lump Crab Meat
- 1/4 teaspoon Oregano, dried
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 package Frozen Chopped Spinach (10oz), thawed, drained and press out extra moisture
- 1 Can (14oz) Artichoke Hearts in water, drained and rough chopped
- 1/2 teaspoon Black Pepper
- 1 teaspoon Salt
- 1/2 cup Mayonnaise
- 1 tablespoon Lemon Juice (about ½ of a lemon)
- 1 package Cream Cheese (8oz)
- 1 cup Shredded Italian Cheese
Instructions
- Preheat oven to 375⁰. Lightly butter a deep baking dish.
- In a mixer or in a large bowl with a hand mixer, add cream cheese and blend until smooth and no lumps. Add the lemon juice, mayonnaise, salt, pepper, onion powder, garlic powder and oregano. Blend until fully combined and there are no remaining cream cheese lumps. Add ¾ cup of cheese and mix to combine. Add the spinach and artichoke hearts and briefly mix to combine. Add the crab meat and fold in using a rubber spatula. Transfer the mixture to the baking dish and cover with the remaining ¼ cup of cheese. Place in the oven and bake for about 30 minutes or until the dip is golden brown and bubbling. Serve with your favorite crackers, tortilla chips or sliced French bread.