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Spinach, Crab and Artichoke Dip
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Appetizers
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Low-fat
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| Preptime |
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15 min
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Ingredients |
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16 oz sour cream
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10 oz chopped frozen spinach, drained
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5 tbsp grated parmesean cheese
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2 tsp dijon mustard
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1 packet vegetable soup mix
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28 oz canned artichoke hearts, without oil, drained and chopped
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8 oz bamboo shoots, drained
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8 oz lumped crabmeat
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1/2 tsp paprika
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Instructions |
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Preheat oven to 350.
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Combine sour cream, spinach, 3 tbsp of parmesean, mustard and soup mix. Fold in artichokes, bamboo shoots and crabmeat.
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Transfer to shallow baking dish and top with remaining parmesean.
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Bake 20 minutes.
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Originally Submitted
8/28/2010
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