Description
A creamy and savory Crab Spinach Artichoke Dip made lighter with cottage cheese and Greek yogurt, infused with garlic, two cheeses, tender crab meat, spinach, and artichoke hearts. Perfect for entertaining or as a crowd-pleasing appetizer, this baked dip is rich in flavor yet lightened up for a healthier snack or starter.
Ingredients
Units
Scale
Main Ingredients
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- 1 cup low-fat cottage cheese (220g)
- 1 cup non-fat Greek yogurt (226g)
- 1/4 cup light mayonnaise (60g)
- 4 cloves garlic, minced
- 1 Tbsp lemon juice
- 1 tsp salt
- 1/4 tsp black pepper or freshly cracked pepper, to taste
- 1/4 tsp crushed red pepper flakes (optional)
- 8 oz lump crab meat, drained (fresh or canned)
- 8 oz frozen spinach, thawed and squeezed dry
- 7.6 oz jarred artichoke hearts, drained and chopped
- 1/2 cup Parmesan cheese, shredded or grated (56g)
- 1/4 cup Monterey Jack cheese, shredded (28g)
For Garnish
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- 2 green onions, thinly sliced
- Fresh parsley, chopped
Optional
- Dash of hot sauce
Instructions
- Prepare Ingredients: Preheat your oven to 375°F (190°C). Drain and rinse the crab meat, thoroughly checking for and removing any shell fragments. Thaw the spinach, then squeeze out all excess moisture using paper towels or a clean kitchen towel. Chop the artichoke hearts and set them aside.
- Puree Cottage Cheese: Using a blender, food processor, or immersion blender, puree the cottage cheese until completely smooth. This ensures a creamy, lump-free base for your dip.
- Mix Wet Ingredients: In a large mixing bowl, combine the pureed cottage cheese, non-fat Greek yogurt, light mayonnaise, minced garlic, lemon juice, salt, black pepper, and red pepper flakes if using. Stir until the mixture is well blended.
- Fold in Remaining Ingredients: Gently fold in the crab meat, well-drained spinach, chopped artichoke hearts, and half of the Parmesan cheese. Mix just until all ingredients are evenly incorporated.
- Assemble the Dip: Spread the mixture evenly in an 8×8-inch baking dish. Sprinkle the remaining Parmesan cheese and all the shredded Monterey Jack cheese over the top.
- Bake: Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and the edges are bubbly. For a more browned top, broil for an additional 1–2 minutes.
- Garnish and Serve: Remove from the oven and allow the dip to cool slightly. Garnish with sliced green onions and chopped fresh parsley before serving. Serve warm with crackers, bread, or fresh cut veggies.
Notes
- Nutrition facts are estimates and will vary with substitutions.
- Serving size is approximately 110 grams, which is about 1/2 cup.
- Make sure to squeeze the spinach thoroughly to prevent a watery dip.
- Broiling the top is optional but makes for a beautiful, extra-golden finish.
Nutrition
- Serving Size: 110g (1/2 cup)
- Calories: 110
- Sugar: 2g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 35mg
