The classic dip combination of spinach and artichokes in an Alfredo base, with Italian and cream cheese and crabmeat.
Alfredo Spinach and Artichoke Dip with Crab
We're kind of in that awkward stage of food seasons down here along the Gulf Coast. Summer is gone from the calendar and mostly along with all the great summer vegetables, and though fall has arrived, the weather here can get a little wacky. Some days cooler, then others downright summerlike.
One thing is for certain this time of year though.
Tis the season for football and football means appetizers and snacks! Sandwiches, wings, meatballs, gumbo, chilis, soups, snacks, a wide variety of finger foods and dips, of course! You can grab up some ideas by tapping on those categories, or right here at this link.
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I love the classic combination of spinach with artichokes in a dip and it seems I'm not alone! A lot of folks absolutely love that dip and it'd be rare to not see it appear at just about any gathering.
I like to make mine with the vegetable recipe mix (like Knorr's brand), but how about we bump that up a step with the addition of an Alfredo sauce?
Yes indeed!
A reader mentioned this variation to me many years back so I finally got around to trying it. I was told it was supposed to be a Applebee's copycat though I can't really attest to that! I've certainly eaten there and actually for a chain restaurant I've always been happy with whatever I've ordered. I've had their dip but can't recall anything unusual about it, so in other words, I have no idea if it's really anything close to a copycat!
I also couldn't resist adding crabmeat to my version.
Here's what you'll need to make my Alfredo Spinach and Artichoke Dip with Crab:
- 2 (10 ounce) packages fresh spinach, divided
- 2 tablespoons unsalted butter, divided
- 4 ounces cold cream cheese, cubed
- 1-1/2 cups Italian-style shredded cheese, divided
- 1 (14 ounce) can artichoke hearts, well drained and chopped
- 16-ounce jar classic Alfredo sauce
- 1/2 teaspoon Creole or Cajun seasoning, or to taste
- 1/2 teaspoon Old Bay seasoning, or to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried red pepper flakes, or to taste, optional
- 1/2 pound lump crabmeat
- Kosher salt and freshly cracked black pepper, to taste, only as needed
Preheat oven to 350 degrees F. Butter a 1-1/2 quart casserole dish, deep dish pie plate or an 8 or 9-inch square dish and set aside.
Melt 1 tablespoon butter in a large skillet.
Add 1 bag of the spinach.
Sauté until wilted.
Transfer to a cutting board and set aside. Once cooled, finely chop. Repeat with remaining butter and spinach. Add to cutting board with first batch.
Coarsely chop the artichokes.
Set aside 1/2 cup of the Italian-style shredded cheese. Add the cream cheese, remaining shredded cheese, chopped artichoke and Alfredo sauce; blend well. I like to use cold cream cheese and cube it so that there are some chunks left throughout the dip when it bakes.
Add the seasonings.
Combine.
Spread the crab out in a single layer on a sheet pan and examine for any stray shell and cartilage.
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My favorite tool for this is a black light flashlight (#ad)! See how it nicely highlights the shell, making it super easy to pick out? Trust me. Nothing can ruin a beautiful seafood dish than having to remove shell from your mouth, ugh...
Add crab to the dip and gently fold in.
Taste and add salt and pepper, only if needed. Spoon mixture into the prepared dish. See the little chunks of cream cheese in there?
Bake 20 minutes or until hot and bubbly. Top with the reserved 1/2 cup of shredded cheese and return to oven for 5 to 10 minutes or until cheese has melted. Serve warm with corn chips, tortilla chips, or crackers.
For more of my favorite appetizers, check out my Pinterest board!
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