You've spent the past few weeks shopping, wrapping, and baking up a storm. Now you can relax and enjoy the festivities, right? The folks at Phillips know a thing or two about crab meat. If you have a few cans of crab meat in your cupboard, you've got the makings for stress-free and delicious entertaining.
Crab, cheese, and spinach dip
Ingredients:
- 8 oz. Phillips Crab Meat (Claw Meat Recommended)
- 9 oz. pkg. frozen chopped spinach
- 8 oz. sour cream
- 8 oz. cream cheese
- 1 c. Parmesan cheese, shredded
- 1 c. Smoked Gouda* cheese, shredded, rind removed
- 1/2 tsp. Phillips Seafood Seasoning can substitute finely shredded Swiss Cheese for Gouda, if desired
Directions:
- Preheat oven to 400°F.
- Thaw spinach in refrigerator overnight or in microwave approx. 2 minutes, depending on microwave. Press spinach in fine mesh strainer until as much liquid as possible is squeezed out to yield about 1 cup chopped spinach. Set aside.
- Heat sour cream, cream cheese, Parmesan (reserve 2 tbsp. aside for topping) and Gouda in saucepot over medium low heat, stirring constantly, until heated through and well blended. Do not boil.
- Stir in spinach until thoroughly mixed in.
- Remove pot from heat and gently fold in crab meat.
- Place mixture into casserole or soufflé dish, top with reserved Parmesan and bake 15-20 minutes or until bubbly and cheese is golden brown.
For lots more, visit www.phillipsfoods.com, and click on "Recipes and Cooking Tips."
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