Recipe: Gluten Free Spinach and Crab Dip
This is a quick and easy recipe to enjoy during football season. You can substitute crab with artichokes or more spinach! We used the left over dip to stuff boneless chicken breasts the next night. It was delicious!
1 block of Kraft Philadelphia light cream cheese
½ cup Hellman’s light mayonnaise
½ cup parmesan cheese.
1 package of frozen spinach
1 pound of crab legs, steamed and removed from shell (note: Be careful if you opt to use imitation crab. Not all imitation crab is gluten free!)
Combine cream cheese, mayonnaise, parmesan cheese. Meanwhile, defrost spinach in microwave. Combine spinach and crab with other mixture and stir.
Spread mix in 8×8 glass baking dish. Sprinkle parmesan cheese on top of dip (optional).
Cook at 350 degrees for 30 to 40 minutes or until sides are browned and dip is thoroughly heated. Enjoy with some gluten free corn chips or gluten free crackers.