10 oz chopped frozen spinach, thawed and well-drained (squeeze spinach to remove excess water)
5 Tbsp Kraft Non-Fat Grated Cheese Topping, or other brand
2 tsp Dijon mustard
1 packet Knorr vegetable soup mix
28 oz canned artichoke hearts, without oil, drained, cut into 1/2-inch pieces
8 oz canned bamboo shoots, drained
oz lump crabmeat, fresh (picked over to remove any shells)
1/2 tsp paprika
Instructions
Preheat oven to 350.In a large bowl, combine sour cream, spinach, 3 tablespoons of cheese topping, mustard and soup mix; mix well to combine. Fold in artichokes, bamboo shoots and crabmeat and mix gently to combine, being careful not to break up crabmeat too much. Transfer mixture to a shallow baking dish or oven-proof crock and smooth surface with back of a spoon. Sprinkle remaining 2 tablespoons of cheese topping and paprika over top. Bake until top is lightly browned and dip is bubbly, about 20 minutes. Allow to cool for 5 minutes before serving.
Originally Submitted
5/3/2009
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