"What crab meat primarily brings to spinach artichoke dip is a natural sweetness that this dish typically doesn't offer. Sure, there are creamy and tangy flavors in every corner, intertwined with the spinach's earthy ribbons and the artichoke's nutty notes, but an oceanic depth is something else entirely. Rest assured, the fishy undertone won't ruin your dip. If anything, it will add a briny edge that takes the creamy base from flatly rich to multidimensional."
"Whether you just scrounged it up last-minute or spent a few hours putting together a slow-cooker spinach artichoke dip, crab meat has a spot in the recipe. You can mix fresh crab into the creamy base, along with the artichokes, cooked spinach, and other toppings, before broiling everything together. Just make sure to carefully pick out the shells first, and go in with a gentle hand so as not to break apart the lumps."
Spinach and artichoke dip is a classic crowd-pleasing appetizer that gains renewed excitement with a single new element: crab meat. Crab adds a natural sweetness and a subtle briny edge that deepens the dish beyond creamy and tangy notes, creating a more multidimensional flavor profile. Fresh crab can be folded into the creamy base and broiled with artichokes and spinach, taking care to remove shells and preserve lump integrity. Canned crab offers a convenient, budget-friendly alternative after draining the brine. The addition can evoke a Maryland-style crab dip while enhancing familiar flavors.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]