Big Y Recipe of the Week: Hot Crab, Cheese & Spinach Dip

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This week’s Big Y Recipe of the Week is for Hot Crab, Cheese & Spinach Dip!

Big Y Recipe of the Week: Hot Crab, Cheese & Spinach Dip.

Hot Crab, Cheese & Spinach Dip

Serving: Makes 32 (2-Tbsp.) servings | Cook Time: 35 minutes


  • 2 (8-ounce) packages Food Club Neufchâtel 1/3 less fat cream cheese, softened
  • 1 cup Food Club light sour cream
  • 1/4 cup Food Club light mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Food Club lemon juice
  • 1 teaspoon ground mustard
  • 1/2 teaspoon cayenne pepper
  • Food Club salt, to taste
  • 2 cloves garlic, minced
  • 3 tablespoons shallots, minced
  • 10 ounces Food Club frozen chopped spinach, drained and squeezed dry
  • 1 medium red bell pepper, chopped
  • 1 pound lump crabmeat, picked through to remove shells
  • Food Club Non-Stick Cooking Spray
  • 1 1/4 cups Food Club shredded Monterey Jack cheese


  1. Wash hands with soap and water.
  2. Rinse all fresh produce items under cold running water prior to prepping.
  3. In a large bowl, combine cream cheese, sour cream, mayonnaise, Worcestershire sauce, lemon juice, mustard, cayenne pepper, salt to taste, garlic, shallots, spinach and bell pepper; gently fold in crabmeat.
  4. Spoon mixture into a large oven-safe crock and top with cheese.
  5. Bake for 35 minutes or until bubbly.
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Big Y Life in Balance January 2014

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Nutrition Information (Per Serving)

  • Calories: 80
  • Calories from Fat: 45
  • Total Fat: 5g
  • Saturated Fat: 3g
  • Protein: 5g
  • Total Carbohydrates: 3g
  • Dietary Fiber: 0g
  • Sugars: 2g
  • Cholesterol: 30mg
  • Sodium: 188mg