Spinach Crab Artichoke Dip

January 28, 2017 11:17 AM

Chef Nick of Salt & Char in Saratoga Springs prepares his Spinach Crab Artichoke Dip for Dan in the Let's Eat Kitchen.


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8 oz        baby spinach, blanched, drained & chopped

8 oz        artichokes, drained & chopped

8 oz        jumbo lump crab meat, drained

2 oz        parmesan cheese, grated

1/4 cup   buttermilk

8 oz        cream cheese at room temperature

½ cup     panko bread crumbs, toasted

½ T         onion powder

½ T         garlic powder

½ T         kosher salt

1 t            black pepper


  • In a large mixing bowl combine buttermilk, cream cheese, sour cream, onion powder, garlic powder, salt, and black pepper and mix thoroughly.
  • In a separate bowl fold together chopped artichokes, chopped drained spinach with half of the parmesan cheese, reserving some for on top of dip.
  • Very gently fold the spinach and artichoke mixture into the wet ingredients until just combined.
  • Take drained crab meat and fold into all ingredients until combined making sure not to break up the crab meat.
  • In a oven safe dish place all ingredients making sure to have an even layer across the dish.
  • Top with toasted panko bread crumbs and remaining parmesan cheese.
  • Bake at 350 degrees for 20 – 30 min until warm and bubbly.
  • Serve with grilled bread and chips for dipping


Joel Landas

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