R
Raquelita
Guest
Baked Spinach, Crab and Artichoke Dip
1 cup mayo
1 cup parmesean
1 can (14 oz) artichoke hearts, drained and coarsely chopped
1 package (10 oz) frozen chopped spinach, thawed and squeezed to drain
1 package (8 oz) refrigerated imitation crabmeat chunks
1 cup shredded cheese (Monterrey Jack is nice)
Toasted baguette slices or crackers
Heat oven to 350.
Mix mayo and parmesean in medium bowl. Stir in artichoke hearts, spinach and crabmeat.
Spoon mixture into 1-quart casserole. Sprinkle with the cheese.
Cover and bake 15-20 minutes or until cheese is melted. Serve warm with the crackers or baguette slices.
1 cup mayo
1 cup parmesean
1 can (14 oz) artichoke hearts, drained and coarsely chopped
1 package (10 oz) frozen chopped spinach, thawed and squeezed to drain
1 package (8 oz) refrigerated imitation crabmeat chunks
1 cup shredded cheese (Monterrey Jack is nice)
Toasted baguette slices or crackers
Heat oven to 350.
Mix mayo and parmesean in medium bowl. Stir in artichoke hearts, spinach and crabmeat.
Spoon mixture into 1-quart casserole. Sprinkle with the cheese.
Cover and bake 15-20 minutes or until cheese is melted. Serve warm with the crackers or baguette slices.