Monday, June 4, 2012

Easy Baked Spinach, Crab and Artichoke Dip


Ingredients:

1/2 pint deli spinach dip (1 1/3 cups)
1 can (about 14 ounces) artichoke hearts, drained and coarsely chopped
1 package (8 ounces) refrigerated imitation crabmeat chunks
1/3 cup grated Parmesan cheese
1/8 teaspoon ground red pepper (cayenne)
1/2 cup shredded Cheddar or Swiss cheese (2 ounces)
Assorted crackers or baguette slices, if desired

Directions:

1. Heat oven to 375°. Mix all ingredients except Cheddar cheese and crackers in medium bowl until well blended.

2. Spread mixture in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole. Sprinkle with Cheddar cheese.

3. Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.

Recipe shared from:  http://www.bettycrocker.com/recipes/baked-spinach-crab-and-artichoke-dip/6bcfc0b6-b75e-444f-aec1-cede1ed3a31c sc=Best%20Dips%20of%20Summer&term=&itemId=f343d519-a487-46de-8ab5-e2c7a5394fd1