Warm Crab Dip With Spinach
Serves 2
Ingredients
- 1 lb fresh spinach, stems removed, or frozen spinach
- 2 Tbsp unsalted butter
- 2 medium shallots, finely chopped
- 2 cloves garlic, finely chopped
- 8 oz cream cheese
- 1 tsp Worcestershire sauce
- 1/2 tsp dried tarragon (or 1 tsp. fresh)
- 1/2 tsp mustard powder
- 1/2 tsp paprika
- 1/2 tsp red pepper flakes
- Sea salt and cracked pepper to taste
- 1/2 cup grated sharp cheddar cheese
- 2 Tbsp grated Parmesan cheese
- 3 Tbsp panko bread crumbs
- Tortilla chips, pita chips, or thinly sliced baguette for serving
Directions
- If using fresh spinach, wash thoroughly, tear into 1-2 inch pieces, and add to a 3-4 qt pot. Cook over medium low heat, stirring every minute or so until spinach Is fully wilted and cooked down, about 5-6 minutes.
- Remove spinach from pot, squeeze out any excess moisture, and set spinach aside.
- Preheat oven to 450F. In the same pot as the spinach, melt butter over medium heat. Add shallot and garlic and cook until soft and translucent, 8-10 minutes.
- Add cream cheese, Worcestershire, tarragon, mustard, paprika, and red pepper. Stir to mix and warm for 1-2 minutes.
- Add reserved spinach, season with salt and pepper, and stir to combine.
- Then add crab meat and cheeses, stir to combine, and remove from heat.
- Transfer the dip mixture to an 8 inch cast-iron pan, pie pan, or baking dish. Sprinkle bread crumbs over the top.
- Bake in oven until top of the dip is golden brown, about 12-15 minutes. Serve with chips or baguette.
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