Crab Artichoke Spinach Dip - Innit

Ingredients

4 Servings

Meat & Seafood

  • Lump Crab Meat 70 g

Frozen Products

  • Frozen Spinach 90 g

Baking Products

  • Sourdough Bread 1 loaf

Produce

  • Fresh Eureka Lemon 1

Spices

  • Ground Garlic Powder 2 tsp

  • Salt 42 g

  • Onion Powder 2 tsp

  • Black Pepper 1 tsp

Dairy & Eggs

  • Cream Cheese 240 g

  • Parmesan Cheese 70 g

Pantry

  • Olive Oil 39 mL

  • Tinned Artichoke Heart 80 g

Preparation

  1. Toast Bread

    Preheat oven to 205 C. Drizzle bread slices with olive oil, salt & pepper. Toast for 5 minutes.

    • 1 tsp Salt
    • 2 Tbsp Olive Oil
    • 1 loaf, sliced Sourdough Bread
    • 1 tsp, ground Black Pepper
  2. Blend

    Add ingredients to a food processor. Pulse. Place in casserole dish. Bake on 205 C for 10 minutes.

    • 240 g Cream Cheese
    • 70 g Lump Crab Meat
    • 80 g Tinned Artichoke Heart
    • 90 g, frozen, chopped Frozen Spinach
    • 2 tsp Ground Garlic Powder
    • 2 tsp Onion Powder
    • 70 g, grated Parmesan Cheese
    • 2 Tbsp Salt
    • 39 mL Olive Oil
    • 1, zested, juiced Fresh Eureka Lemon
  3. Taste

    Place bread around dip & drizzle with olive oil to finish.

    • 2 tsp Olive Oil

Nutrition

  Amount per
serving
Daily value percentage
Calories 700 kcal  
Total Fat 34.0 g 44%
Total Saturated Fat 17.0 g 85%
Unsaturated Fat 17 g  
Cholesterol 90 mg 30%
Sodium 5310 mg 230%
Total Carbohydrate 68 g 25%
Fiber Total Dietary 4 g 16%
Sugars Total 8 g  
Good Source: Protein 27 g 54%
Vitamin C 10 mg 10%
Calcium Ca 385 mg 30%
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By Innit Culinary Team