Cheesy-Spinach Crab Dip

Ingredients

  • 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

Directions:

1. 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.

Nutritional Information

Amount per serving
  • SmartPoints: 4
  • Calories 118
  • Caloriesfromfat 0.0 %
  • Fat 6.9 g
  • Satfat 1.7 g
  • Monofat 3.3 g
  • Polyfat 1.4 g
  • Protein 9.6 g
  • Carbohydrate 4.1 g
  • Fiber 0.9 g
  • Cholesterol 26 mg
  • Iron 0.4 mg
  • Sodium 300 mg
  • Calcium 165 mg
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