Baked Spinach, Crab and Artichoke Dip Recipe
Just mix in 5 minutes and bake, this warm spread will be popular at any party.
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Cooking tools:
- Baking dish
- Oven
Ingredients
- 1/2 pint deli spinach dip (1 1/3 cups)
- 1 can (about 14 ounces) artichoke hearts, drained and coarsely chopped
- 1 package (8 ounces) refrigerated imitation crabmeat chunks
- 1/3 cup grated Parmesan cheese
- 1/8 teaspoon ground red pepper (cayenne)
- 1/2 cup shredded Cheddar or Swiss cheese (2 ounces)
- Assorted crackers or baguette slices, if desired
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