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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (70g) Recipe makes 20 servings The following items or measurements are not included below: 1 large crusty bread |
||
| Calories 116 | ||
| Calories from Fat 81 | (69%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.0g | 13% | |
| Saturated Fat 3.6g | 18% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 17mg | 5% | |
| Sodium 396mg | 16% | |
| Potassium 192mg | 5% | |
| Total Carbohydrate 6.2g | 2% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 1.4g | ||
| Protein 3.5g | 6% | |
Creamy Spinach and Crab Meat Dip
SERVES 20
Ingredients
- 1 (50 g) packet onion soup mix (spring onion continental)
- 2 cups sour cream
- 1 cup mayonnaise
- 1 (200 g) can crabmeat, drained
- 4 sliced spring onions
- 1 (400 g) packet frozen spinach, thawed & drained
- 1 large loaf of round unsliced crusty bread
Directions
1
Mix powdered soup mix with sour cream and mayonnaise and refrigerate until soup mix softens (this can be done overnight if you like).2
Stir in well the rest of the ingredients.3
Take a large round unsliced bread loaf and cut a big circle from the top. Hollow the cavity out by pressing down on the bread. Make little cuts around the edges of the loaf near the rim of the circle.4
Fill the loaf with the dip. The cuts allow people to tear bread off easily to dip. I usually chop up the bread 'lid' as well as it always gets dipped in and eaten.
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Browse similar recipes by category
- Course > Appetizers > Dips
- Main Ingredient > Seafood > Shellfish > Crab
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Preparation > Number of Servings > For Large Groups
- Preparation > Presentation > Finger Food
- Preparation > Presentation > Served Cold
- Occasion > Dinner Party
- Occasion > Seasonal > Summer
- Occasion > Brunch
Featured Reviews for This Recipe
From: Leggy Peggy
On Sep 2, 2008
My work mates inhaled this at Friday-night drinks. I started to make it the day before it was needed (very important to soften the onion soup mix) and used Best Ever Homemade Mayonnaise. No one found the crab overpowering — in fact, most had trouble picking the 'secret' ingredient. I wonder whether a previous reviewer added too much crab. By the way, I am famous for dips at work — and there are already many requests that this dip makes a repeat appearance SOON. Thanks for helping to keep my 'dippy' reputation strong. Update: I reserved some of this dip at home (it makes a big batch). Last night I warmed it and stirred it through hot pasta. Delicious!
From: Krista Smith
On Dec 18, 2007
I didn't care for this recipe at all even though I usually can't stop eating spinach dip. The crab meat was overpowering and I think I'll just leave the spinach dip to others as always.
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