Hot Crab Spinach Dip Baked in Bread
Don’t miss this terrific spinach dip with creamy avocados, succulent crabmeat and a little kick. Baking it in French bread gives the dip style and finesse, with an easy clean up to boot. Cube the extra bread to serve with the dip, or serve with crackers.
Makes 16 (1/4-cup) servings
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
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 crabmeat, picked through for shells
1 avocado, pitted and chopped
1 loaf french bread
1. 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 mixture comes to a boil.
2. Add cayenne, mustard, salt, pepper, spinach, and cheese, cooking and stirring until cheese is melted. Gently fold in crabmeat and avocado.
3. Slice a thin slice off top of French bread and scoop out soft inside bread leaving a shell. Fill with crab-spinach mixture, and bake 20–25 minutes or until bubbly. Cover top of bread with foil if it begins to brown.
Calories from fat 41%
Fat 5 g
Saturated Fat 2 g
Cholesterol 29 mg
Sodium 194 mg
Carbohydrate 6 g
Dietary Fiber 1 g
Sugars 2 g
Protein 11 g
Diabetic Exchanges: 1/2 carbohydrate, 1 1/2 lean meat
Terrific Tidbit: Prepare the dip ahead of time, refrigerate, and transfer to the bread when ready to bake.