Recipe – Seaside Spinach Dip

Great Party Recipe

This delicious warm spinach dip recipe with artichokes and lump crab meat is served in a bread bowl. It is a great recipe for a party or can be used as an appetizer.

1 large round pumpernickel loaf for bread bowl. You can substitute for a different bread if you wish.

2 10oz pkgs. fresh spinach, rinsed and stems trimmed
4 tablespoons butter
1 cup chopped white onions
1-1/2 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy cream
2 teaspoons fresh lemon juice
1 teaspoon hot sauce
1 cup 1/2-inch cubes Brie cheese, without rind
1 cup grated Monterey Jack cheese
1/2 cup freshly grated Parmesan cheese
One 6 1/2 ounce jar marinated artichoke hearts, drained and chopped
8 ounces fresh lump crabmeat


Scoop out the inside of the bread, (you could save for bread crumbs or croutons) leaving a 1 inch shell from the bottom half of the bread. Set the shell and top of bread on a cookie sheet and set aside. Boil a medium pot of water and add the spinach. Cook just until wilted. Drain and place in a bowl of ice water. Remove all excess water by squeezing the spinach (a cheesecloth works great). Chop the spinach and set it aside. Melt the butter over medium-high heat in a medium pot. Place the onions in the pot and cook for 3 minutes, stirring frequently. Next, add the salt, pepper, garlic, and hot sauce. Cook for one more minute. Stirring continuously, add the flour and cook for 2 more minutes. Stir in the cream and milk cook still stirring for 3 to 4 minutes until creamy and thick. Add the rest of the ingredients being careful not to break up the crab meat, including the spinach you prepared earlier. Preheat the oven to 350° F. Scoop into the hollowed out bread bowl and place the top half back on. Wrap in aluminum foil and bake for 25 minutes. Once finished unwrap and let cool for 5 minutes. Cut and serve.

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