Creamy Spinach Crabmeat Dip Recipe


MethodMain Ingredient


 Cream cheese6 Ounce, softened (2 Packages, 3 Ounce Each)
 Sour cream1⁄2 Cup (8 tbs)
 Mayonnaise1⁄2 Cup (8 tbs)
 Dry sherry2 Tablespoon
 Frozen chopped spinach10 Ounce, thawed (1 Package)
 Lump crabmeat6 Ounce, drained (Fresh)
 Diced pimiento2 Ounce, drained (1 Jar)
 Minced green onions1⁄4 Cup (4 tbs)
 Dried dillweed1 Teaspoon (Whole)
 Bacon slices4 , cooked and crumbled
 Finely chopped pecans1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2206 Calories from Fat 1775

% Daily Value*

Total Fat 201 g309.7%

Saturated Fat 57.6 g288%

Trans Fat 0 g

Cholesterol 332.3 mg

Sodium 2484.2 mg103.5%

Total Carbohydrates 37 g12.2%

Dietary Fiber 11.7 g46.6%

Sugars 14.1 g

Protein 68 g135.6%

Vitamin A 599.1% Vitamin C 147.2%

Calcium 70.8% Iron 68.3%

*Based on a 2000 Calorie diet


Combine first 4 ingredients in a large mixing bowl.
Beat at medium speed of an electric mixer until smooth.
Drain spinach; press between paper towels to remove excess moisture.
Add spinach and next 4 ingredients to cheese mixture; stir well.
Cover and chill.
Stir in bacon and pecans just before serving.