Baked Crabmeat, Artichoke, and Spinach Dip Recipe

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Baked Crabmeat, Artichoke, and Spinach Dip

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Ingredients:

Serving

20 oz spinach, trimmed & chopped or
2 (10 oz) boxes frozen chopped spinach
2 slices bacon, sliced
2 tbsp olive oil
1 cup onion, finely chopped
1 tbsp garlic, finely chopped
2 (8 oz) packages cream cheese, softened
2 1/2 tbsp fresh lemon juice
1 tbsp spicy whole grain mustard
1/2 tsp dried tarragon
1 tbsp worcestershire sauce
1 lb lump crabmeat , picked over for shells & cartilage
1 (14 oz) can artichoke hearts, drained and coarsely chopped
1 cup shredded monterey jack cheese
3/4 cup freshly grated parmigiano-reggiano cheese
2 large egg yolks
1 1/4 tsp salt
1/2 tsp fresh ground pepper
1/2 tsp cayenne
1/2 tsp hot pepper sauce , tabasco
1/2 tbsp unsalted butter, softened for baking dish
1 cup fine fresh dried breadcrumbs

Directions:

Cook spinach in larged pot of slightly salted boiling water until wilted, about 3 minutes. For frozen spinach follow direstions on box.
Drain and rinse under cold water to cool.
Squeeze well to remove excess water.
Coarsely chop the spinach and transfer to bowl.
Fry the bacon in 1 Tablespoon of the olive oil in a large skillet over medium-high heat until crisp, about 5 minutes.
Add the onions and garlic & cook, stirring, until the onions are softened, 2-3 minutes.
Add the spinach and let cool.
Preheat oven to 350°F.
Beat the cream cheese, lemon juice, mustard, tarragon & Worcestershire sauce in the bowl of an electric mixer fitted with paddle attachment or with a wooden spoon until smooth & creamy.
Mix in the spinach and bacon mixture, then the crabmeat, artichoke herats, Jack cheese, 1/2 cuo of the Parmgiano-Reggiano, the egg yolks, 1 teaspoon of salt, white pepper, cayenne and Tabasco, if using.
Mix well.
Lightly butter 11 x17 baking dish or shallow 2 quart baking dish.
Pour mixture into dish.
Combine the remaining 1/4 cup Parmagiano-Reggiano, the bread crumbs and the remaining salt in a food processor or electric mixer.
Pulse 2 or 3 times to blend.
Spread the mixture evenley over the crabmeat mixture.
Bake until bubbly and lightly golden, 30-35 minutes.
Serve hot with tortilla chips, toasted herbed pita points or with cocktail rye or pumpernickel bread.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1439.86 Kcal (6028 kJ)
Calories from fat	827.72 Kcal
		% Daily Value*
Total Fat	91.97g	141%
Cholesterol	333.65mg	111%
Sodium	3063.1mg	128%
Potassium	1705.94mg	36%
Total Carbs	53.09g	18%
Sugars	12.65g	51%
Dietary Fiber	13.43g	54%
Protein	103.9g	208%
Vitamin C	36.9mg	61%
Vitamin A	4.3mg	145%
Iron	9.1mg	50%
Calcium	1489.9mg	149%

Amount Per 100 g
Calories	127.96 Kcal (536 kJ)
Calories from fat	73.56 Kcal
		% Daily Value*
Total Fat	8.17g	141%
Cholesterol	29.65mg	111%
Sodium	272.21mg	128%
Potassium	151.6mg	36%
Total Carbs	4.72g	18%
Sugars	1.12g	51%
Dietary Fiber	1.19g	54%
Protein	9.23g	208%
Vitamin C	3.3mg	61%
Vitamin A	0.4mg	145%
Iron	0.8mg	50%
Calcium	132.4mg	149%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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