This delicious hot dip isnâ€™t dripping with grease and it doesnâ€™t envelope you in guilty pleasure. It DOES make your mouth water and, like potato chips, leaving you wanting more and more.
This weekâ€™s recipe from Carla Vavalaâ€™s book Fusion of Food and Friends, found on page 17 reminds me of that OH SO TASTY spinach artichoke dip I used to have so often in chain restaurants while watching football games at the bar. Yes, I confess, once a bar rat, I used to indulge in the fatty and delicious, not so nutritionally packed appetizers. But they were good and so is this dip WITHOUT the grease so itâ€™s so much better.
Serves 6 â€“ 8
- 1/2 cup mayonnaise *I used FAT FREE Ricotta = PERFECT!
- 4 oz cream cheese â€“ room temperature, softened
- 4 oz goat cheese â€“ room temperature, softened
- Zest of 2 lemons, grated (I used the juice of one lemon and the zest of the other)
- 2 TBS lemon juice
- 2 1/2 TBS fresh parsley â€“ minced
- 8 oz lump crab meat
- *1 cup baby spinach â€“ rough chop *This was my own addition.
- salt and pepper to taste
- *I added 2 tsp Old Bay Seasoning
- 3 TBS parmesan cheese
- Crackers or toasted baguette bread slices for serving
Preheat oven to 375 F.
In a medium bowl, combine the mayo (or FF Ricotta), cream cheese, goat cheese, lemon zest, lemon juice, parsley and spinach.
Fold in the crab. Season with salt and pepper.
Spray a 1 1/2 qt baking dish with non stick spray.
Spread the dip evenly into the dish. Cover with parmesan cheese.
Bake for 20 minutes.
Turn the heat to BROIL and broil the dip until bubbly and golden, about 3 â€“ 5 minutes. Serve warm.
Ted and I enjoyed this while watching the playoffs. Now I have to cheer for the Giants. Oh well.