1. In medium saucepot, cook cream cheese, garlic and cream over medium heat 4 to 5 minutes or until mixture is smooth, stirring constantly with whisk. Stir in artichoke hearts, spinach, red pepper, grated cheese, lemon juice, salt and black pepper, and cook 4 to 5 minutes or until mixture simmers; fold in crabmeat.
2. If desired, transfer dip to fondue pot or small slow cooker; keep warm, stirring occasionally. Serve dip with assorted crackers, toasted baguette slices, tortilla chips and/or vegetables.
- 18 g Fat
- 10 g Saturated fat
- 91 mg Cholesterol
- 756 mg Sodium
- 25 g Carbohydrates
- 3 g Fiber
- 16 g Protein
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Nutritional Information
- 18 g Fat
- 10 g Saturated fat
- 91 mg Cholesterol
- 756 mg Sodium
- 25 g Carbohydrates
- 3 g Fiber
- 16 g Protein
Directions
1. In medium saucepot, cook cream cheese, garlic and cream over medium heat 4 to 5 minutes or until mixture is smooth, stirring constantly with whisk. Stir in artichoke hearts, spinach, red pepper, grated cheese, lemon juice, salt and black pepper, and cook 4 to 5 minutes or until mixture simmers; fold in crabmeat.
2. If desired, transfer dip to fondue pot or small slow cooker; keep warm, stirring occasionally. Serve dip with assorted crackers, toasted baguette slices, tortilla chips and/or vegetables.