HOT CRAB, ARTICHOKE & SPINACH DIP
The Sterno Culinary Team took a vote on the most delicious appetizer we've ever enjoyed. This was the winner. The other top picks are also included in this 4-part series (Bacon Wrapped Dates; Roasted Butternut Squash & Sausage Skewers; and Stuffed Mushroom Caps).
A couple of things make this our winner. Though it has lots of ingredients, they're easy to find and very little slicing and dicing is needed. Second, once you have everything measured out, just combine everything into a bowl and mix. Transfer to an oven-safe dish and bake on a low temp for a couple of hours. As a great philosopher once said: 'easy peasy...'(you know the rest).
Serve in a chafing dish with crackers, bread, and crudités. Everyone will be very happy.
You might find it helpful to scroll through this entire page before you get started. We've found it best to have all your elements prepped and organized before you start cooking.
Hot Crab, Artichoke & Spinach Dip
24 Single Servings
Prep time: 20 minutes/Cook time: 2 hours
ingredients & Procedure
- Preheat oven to 225F
- 1 cup reduced fat mayonnaise
- 1/2 cup 2% plain Greek yogurt
- 3/4 cup Romano cheese
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 1 pound lump crab meat, drained
- 1 jar prepared and quartered artichoke hearts, drained and chopped
- 2 cups mozzarella cheese, shredded
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes
- 8 oz. fresh spinach. wilted, drained, and chopped
- 1/2 cup fresh parsley, chopped (for garnish)
- Assorted crackers and vegetables (for dipping)
putting it All Together....
Take all the ingredients listed above (except the chopped parsley and crackers & vegetables)...
...and combine in a large bowl.
Gently mix until well combined.
Scrape mixture into lightly greased baking pan.
We're using an aluminum half-pan (more on this in a minute...)
Gently tamp and smooth the mixture, creating an even layer.
Cover with foil...
...and place in your preheated (225F) oven.
Set your timer for 90 minutes.
At the 90 minute mark, remove the foil cover and bake for an additional 30 minutes.
While this is in the oven, let's chat about the best way to serve this to your guests...
45 minutes before your guests arrive Set up your chafing dish...
This recipe must be served hot. See? It's right there in the name: HOT CRAB, ARTICHOKE & SPINACH DIP. But how? Rest easy, friends. The Sterno Buffet Kit, is the answer:
Here comes the buffet kit set up tutorial...
Place the wire rack where it will be used (away from flammable objects-napkins, drapes, centerpieces, etc.).
Carefully open the chafing fuel cans...
...and place in fuel holders. Place water pan in wire rack.
Fill a pitcher with 2 quarts of very hot (not boiling) water.
Pour water into water pan.
Light the fuel.
...and here's a confidence-boosting flash video just in case you need it!
If your chafing dish will be out of eyesight while your in the kitchen, make sure an adult is in the room to prevent an accidental fire.
Let's get back to our dip....
Fun fact: we used one of the food pans from the Sterno Buffet Kit to bake our dip.
Your guests are 5 minutes away! Let's get this on the table....
It's time...
Once you've removed the dip from the oven, carefully place in the chafing dish. The edges of the pan might get a little bent while you do this. Simply smooth them with a towel once the pan is in place.
Now would be good time to sprinkle on some of that chopped parsley.
This chafing dish accommodates two half-size food pans. In the other pan you see our Bacon Wrapped Dates. This recipe is featured in this series, as well.