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Creamy Spinach Crabmeat Dip Recipe
|Cream cheese||6 Ounce, softened (2 Packages, 3 Ounce Each)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Dry sherry||2 Tablespoon|
|Frozen chopped spinach||10 Ounce, thawed (1 Package)|
|Lump crabmeat||6 Ounce, drained (Fresh)|
|Diced pimiento||2 Ounce, drained (1 Jar)|
|Minced green onions||1⁄4 Cup (4 tbs)|
|Dried dillweed||1 Teaspoon (Whole)|
|Bacon slices||4 , cooked and crumbled|
|Finely chopped pecans||1⁄3 Cup (5.33 tbs)|
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
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.