This Hot Crab Spinach Dip in Baked French Dip Bread Bowl is a wholesome party dip that's ideal for your St. Patrick’s Day party or any get together!
First, it goes with the green holiday theme. It can be made last minute and it's good for you, too.
This easy dip recipe is from my frequent contributor, Holly Clegg's, Gulf Coast Favorites cookbook. It will surely become a go to favorite for all your parties, not just St. Patrick’s Day.
After all, who doesn't love hot crab dip or not spinach dip?
This recipe combines both favorites, adds a little heat (literally and with a little cayenne pepper), and serves it up in a bread bowl.
This hot crab and spinach dip that will soon become a party appetizer classic at your house and something your friends will request that you bring to their potlucks, too!
Check out Holly’s trim & TERRIFIC™ cookbooks on Amazon, too!
Serve Hot Crab Spinach Dip at your St. Patrick’s Day party!
One thing comes to mind when it comes to St. Patrick’s Day – GREEN! I love to serve green foods on the March holiday.
And St. Patrick’s is the perfect excuse to eat your greens all month long.
If you like hot spinach dip or hot crab dip, then Hot Crab Spinach Dip Baked in French Bread Bowl is as good as it gets.
Did you know buttery green avocados are considered a fruit? Avocados are rich in heart-healthy monounsaturated (good) fat and one of the most nutrient-dense foods around.
They’re high in fiber. Ounce for ounce, avocados top the charts among all fruits for folate, potassium, and vitamin E.
This hot crab and spinach dip recipe is also great for entertaining since it’s served in a bread bowl, it’s easy to clean up!
This St. Patrick’s Day month, there is no excuse not to eat healthy, trim&TERRIFIC – so dig into greens!
Tips for making hot spinach crab dip
Serving: When making the hot spinach dip, cube the extra bread to serve with the dip.
Or you can serve the hot crab dip with crackers or chips.
Make ahead: Prepare dip ahead of time, refrigerate, and transfer to the bread bowl when it’s ready to bake.
Crabmeat: You can use frozen or canned crabmeat.
Another alternative is an imitation crab. Many brands are affordable and gluten free.
Can’t find ripe avocados? Every time I go to the store, all I find are rock hard avocados. So frustrating when you want to make your dip NOW.
However, I’ve had better luck in the organic section. You pay more, but you get better results.
I haven’t tried frozen avocados yet. (Yes, that’s available now!)
But I may try frozen the next time I can’t find any ripe avocados and want to make some avocado based dips.
Serve it with gluten free crackers, gluten free bread, or sliced vegetables instead of the French bread.
More awesome recipes from Holly Clegg
Hot Crab Spinach Dip Baked in French Bread Bowl
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon minced garlic
- 1 cup fat-free half-and-half
- 1/2 cup skim milk
- 1/4 teaspoon cayenne pepper
- 1 teaspoon dry mustard
- Salt and pepper to taste
- 1 (10-ounce) package frozen chopped spinach, drained and squeezed dry
- 1 cup shredded, reduced-fat Monterey Jack cheese
- 1 pound lump or white crab meat, picked through for shells
- 1 avocado, pitted and chopped
- 1 round loaf French bread
- In nonstick pot, melt butter and add flour, stirring 1 minute. Add garlic and continue stirring. Gradually add half-and-half and milk, stirring constantly, until dip mixture comes to a boil.
- Add cayenne pepper, mustard, salt, pepper, spinach, and cheese, cooking and stirring until cheese is melted. Gently fold in crab meat and avocado into your spinach dip.
- Carefully slice a the top off French bread bowl. Then scoop out soft inside bread leaving a shell. Fill with crab and spinach dip mixture. Then bake 20–25 minutes or until you have a bubbly hot dip. Cover top of bread with foil if the bread bowl begins to brown.
- Serve the hot crab and spinach dip appetizer with leftover bread cubes, crackers, and sliced vegetables.
- Serving size: 1/4-cup
- Calories: 111
- Calories from Fat: 46 (41%)
- Total Fat: 5g
- Saturated fat: 2g
- Unsaturated fat: 3g
- Sodium: 194mg
- Total Carbohydrates: 6g
- Sugar: 2g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 29mg
Diabetic Exchanges: 1/2 carbohydrate, 1 1/2 lean meat
Recipe and photo used with permission.
Originally published on March 14, 2016. Updated with new information and photos.