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Spinach & Crab Dip

Spinach & Crab Dip

Print Recipe
This recipe has been tested by competitive cook and recipe developer Michaela Rosenthal.
Total Time 15 minutes
Servings 8

Ingredients

  • 1 14 oz. can Margaret Holmes Spinach, drained
  • 8 oz. lump crab meat separated
  • 1/2 clove garlic minced
  • 8 oz. whipped cream cheese softened
  • 2 tsp. lemon juice
  • 1 1/2 tsp. worcestershire sauce
  • 1/2 tsp. hot sauce
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper

Instructions

  • Drain the Margaret Holmes Spinach well, and press out all liquid.
  • Mix all of the ingredients together in a medium bowl until well blended.
  • Cover and refrigerate for an hour to allow the dip to become firm in texture and for the flavors to blend.
  • Sprinkle with chopped chives before serving, if desired.