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Baked Spinach, Artichoke, and Crab Dip

Caroline Lindsey
  • 40 minutes
  • Serves 8

INGREDIENTS

8 oz

Crab claw meat

2 14 ounce cans

Artichoke hearts

10 oz

Baby spinach, fresh

2 cloves

Garlic

1/2 cup

Mayonnaise

1/4 tsp

Cayenne pepper

1

Kosher salt

2 tsp

Old bay seasoning

1 tsp

Pepper

8 oz

Cream cheese

1

bag Parmesan cheese

1/2 cup

Sour cream