lunch · everyday
Hot crab and artichoke dip with chives
A creamy, bubbling baked dip of lump crab, artichoke hearts and spinach under melted mozzarella, finished with chives. Serve it hot with crackers or toasted bread.
- Time
- 30min
- Steps
- 5
Ingredients
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Allergens
Contains milk and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Wilt the baby spinach, squeeze out all the moisture and chop it together with the drained artichoke hearts.
-
2
Beat the softened cream cheese and Greek yogurt until smooth, then fold in the spinach, artichokes and lump crabmeat.
-
3
Spread the mixture in a small baking dish and cover with grated mozzarella.
-
4
Bake at 200°C (400°F) for about 18 minutes, until bubbling at the edges and hot in the center.
-
5
Scatter the chives over the top and serve while hot.
