This cheesy, fully loaded hot spinach dip is the ultimate party snack. Serve with crackers, toasty baguette, and crunchy fresh veggies! The post Cheesy Jumbo Lump Crab Hot Spinach Dip appeared first on Slice of Jess.
This cheesy, fully loaded hot spinach dip is the ultimate party snack. Serve with crackers, toasty baguette, and crunchy fresh veggies!
When it comes to entertaining, I’m a huge fan of warm and cozy appetizers to start. If you are as well, make sure to check out my Hatch Chile Mexican Street Corn Dip, these Pepperoni Pizza Garlic Knots, and this Shredded Chicken Jalapeño Poppers Dip. At each gathering, all have been deliciously devoured within minutes.
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INGREDIENTS FOR THIS RECIPE:
This recipe couldn’t be any easier. Seriously, mix everything together and bake.. that’s it! I order my fresh crab from Earth Fare because they have the freshest ingredients that arrive daily. I always have such a great time shopping there; watch one of my latest experiences on Instagram by clicking here! Here’s what you’ll need:
Cream Cheese Mayonnaise Sour Cream Frozen Spinach Garlic Cloves Onion Powder Salt Tabasco Sauce Jumbo Lump Crab Meat Baby Swiss Cheese Sharp Cheddar Cheese Grated Parmesan Green Onions Thyme Toasted Bread, Crackers, and Veggies for serving
TIPS FOR MAKING HOT SPINACH DIP:
Make sure you squeeze almost all of the liquid out of the frozen and thawed spinach. Seriously, as much as you physically can. I wrap mine in a couple layers of paper towels and wring them out over a colander or strainer. I highly suggest splurging a little and making this with fresh jumbo lump crab meat. While lump or claw meat will also work, the jumbo lump really shines because I utilize a whole pound in this recipe. The large pieces are such a nice surprise, and since the top part of the dip caramelizes in the oven… wowza, those chunks are so good. While I prefer Swiss and cheddar in this recipe, you honestly can use any melty cheese you enjoy most. Oh, and always grate your own cheese. Pre-shredded doesn’t melt as well. Baking in a cast iron will insure the crispy edges on the sides. Ahem, it’s the best part!
SWAPS AND MAKE-AHEAD:
ADD-INS: Feel free to mix-in drained artichokes hearts (like I did in this recipe!), fresh basil, sliced mushrooms, sun-dried tomatoes, or even some chopped bacon!
HEALTHY OPTIONS: This recipe is indulgent for sure (and super delicious!). However, if you want to cut some of the calories you can use light cream cheese, Greek Yogurt instead of sour cream, light mayonnaise, and one cup shredded cheese instead of two.
MAKE AHEAD: Feel free to mix all ingredients together up to 8 hours in advance and transfer to a baking dish or cast iron. Cover, and place in the refrigerator until you’re ready to serve. Add an extra 10 minutes to the cooking time since it’ll be a little chilly from resting in the fridge (photo below).
MORE APPTIZERS YOU’LL SWOON OVER:
Genoa Salami and Cream Cheese Rolls
Cheesy Homemade Corn Dogs Spiked With Pickles
Avocado Chicken Salad Pinwheels
Best Queso Dip For Entertaining
Better Than Trader Joe’s Black Bean Dip
Muffin Tin Crispy Cheesy Dill Pickle Chips
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VIEW ALL RECIPES BY CLICKING HERE!
NOTES ON THIS RECIPE:
Feel free to swap frozen spinach for fresh. I’d double or triple the amount though, and it stinks when cooked. While I absolutely love fresh garlic, you could also use garlic powder if that’s all you have on hand. Store any leftovers in an airtight container, refrigerated, and consume within 2 days. You can reheat it in the oven if preferred or enjoy cold!
This post is sponsored in partnership with Earth Fare. Per the usual, all opinions here are mine alone and I would never recommend a product or grocery store that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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The post Cheesy Jumbo Lump Crab Hot Spinach Dip appeared first on Slice of Jess.
