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CRAB & SPINACH DIP

 

2 oz fresh Spinach, washed and rough chopped

¼ cup Red Onion, diced

½ stalk Celery, diced

½ cup Mayonnaise

4 oz Cream Cheese

1 ¼ tsp Old Bay Seasoning

½ tsp Tabasco sauce

½ tsp Salt

5 tsp Lemon Juice

¼ cup Sour Cream

¼ cup Heavy Cream

½ pound fresh Crabmeat, picked for shells

 

Pre-heat oven to 400°F. Combine all ingredients in a large bowl and thoroughly blend. Pour mixture into a one-quart casserole dish and bake until hot and browned on top. Serve with crackers or toast.

 

Makes: 1 quart

 

 

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

 

 


Green Valley Grill
Fine Dining Restaurant at Friendly Shopping Center
622 Green Valley Road, Greensboro, NC 27408
336-854-2015 | FAX: 336-544-9000 | gvgrill@qwrh.com