Ingredients

4 Servings

Meat & Seafood

  • Lump Crab Meat 70 g

Frozen Products

  • Frozen Spinach 90 g

Pantry

  • Black Pepper 1 tsp

  • Olive Oil 8 tsp

Produce

  • Parsley 1/4 bunch

  • Lemon 1/2

Canned/Bottled Goods

  • Tinned Artichoke Heart 80 g

Baking Products

  • Baguette 1

Dairy & Eggs

  • Cream Cheese 240 g

  • Parmesan Cheese 70 g

Spices

  • Salt 2 1/2 tsp

Preparation

  1. Toast Bread

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

    • 1/2 tsp Salt
    • 2 Tbsp Olive Oil
    • 1 , sliced Baguette
    • 1 tsp Black Pepper

  2. Blend

    Add cream cheese, Parmesan, parsley, lemon zest, lemon juice and pulse for 15 seconds. Add frozen spinach and artichoke hearts and pulse for 15 more seconds. Add crab meat, salt and pepper and pulse for 5 seconds. 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
    • 70 g , grated Parmesan Cheese
    • 2 tsp Salt
    • 1/2 , zested, juiced Lemon
    • 1 pinch Black Pepper
    • 1/4 bunch Parsley

  3. Taste

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

    • 2 tsp Olive Oil

Suggested Meals

BBQ

Ribs

Gluten Free Mixed

Berry Pancakes

Chicken Kale

Salad

Cashew Crusted

Avocado

Sesame Nori

Mushroom Bowl

Nutrition

  Amount per
serving		 Daily value percentage
Calories 560 kcal  
Total Fat 33 g 42%
Total Saturated Fat 17 g 83%
Unsaturated Fat 16 g  
Cholesterol 90 mg 30%
Sodium 2400 mg 100%
Total Carbohydrate 39 g 14%
Fiber Total Dietary 3 g 11%
Sugars Total 6 g  
Protein 21 g 42%
Vitamin C 12 mg 15%
Calcium Ca 356 mg 25%
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By Innit Culinary Team