Spinach Artichoke Crab Dip

Campbell's Spinach Artichoke Crab Dip Recipe

When you really want an appetizer that will impress your guests, this is the one to make.  It combines spinach-artichoke spreadable cheese and lump crabmeat, that's baked until hot and golden...it's so good!

At a glance


20 min.


40 min.



Servings: about 2 tablespoons each

Bake: 20 min.

Made With

  • Pepperidge Farm® Harvest Wheat Distinctive Crackers

    Pepperidge Farm® Harvest Wheat Distinctive Crackers

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What You'll Need

1 tablespoon butter
2 tablespoons all-purpose flour
1/2 teaspoon minced garlic
1 1/2 cups milk
1 container (6.5 ounces) spreadable spinach artichoke cheese
1/8 teaspoon grated nutmeg
1/8 teaspoon ground black pepper
1 container (8 ounces) pasteurized jumbo refrigerated lump crabmeat
1 package (10.25 ounces) Pepperidge Farm® Harvest Wheat Distinctive Crackers

How to Make It

  • 1

    Heat the oven to 350°F.  Lightly grease a 1-quart casserole.

  • 2

    Heat the butter in a 2-quart saucepan over medium heat.  Stir in the flour and garlic. Gradually stir in the milk. Cook and stir for 5 minutes or until the mixture boils and thickens.

  • 3

    Stir the cheese, nutmeg and black pepper in the saucepan. Cook and stir until the cheese is melted. Gently stir in the crabmeat.  Spoon the crab mixture into the casserole.

  • 4

    Bake for 20 minutes or until the top is lightly browned. Serve with the crackers for dipping.

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  • Recipe Note: 1-quart casseroles come in a variety of shapes.  Use whichever you like best, just make sure it's oven-safe.
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