Pappadeaux crab and spinach dip recipe

• 8 oz of whipped cream cheese • 1 cup of sour cream • 10 ounces of frozen chopped spinach, well drained • 1 teaspoon of minced garlic • 1/2 teaspoon of salt • 1/4 teaspoon of pepper • 2 dashes of Worcestershire sauce • 2 dashes of Old Bay Hot Sauce • 1/2 cup grated parmesan cheese • 1 1/2 cups of Italian style cheese • Shredded medium cheese for topping • 8oz of lump crab meat • Crostini or pita chips for dipping • cooking spray1. Thaw a bag of frozen chopped spinach and drain all the

Are you looking for a delicious appetizer that will be the talk of the party? Look no further than the Pappadeaux Crab and Spinach Dip Recipe! This creamy dip is full of rich flavors from the crab, spinach, and cheese that make it an irresistible appetizer.

Indulge in the creamy, delectable flavors of Pappadeaux's famous Crab and Spinach Dip Recipe. This easy-to-follow recipe will have you recreating the restaurant's signature dish right in your own kitchen. Gather your ingredients and let's get cooking!

This Crab Spinach Artichoke Dip is packed with three types of cheese, artichoke hearts, spinach, and flaky crab meat. It's an unforgettable twist on a classic but just as creamy, decadent, and addicting. This golden-brown appetizer tastes delicious with crostini, baguettes, crackers, and more!

This easy crab spinach and artichoke dip is made with tender lump crab, fresh spinach, jarred artichokes, a blend of shredded cheeses and a small amount of cream cheese. It's prepared on the stovetop and ready in just 25 minutes!

Chef Jay Eats and Treats LLC on Instagram: "I’ll never get over the fact that 10lbs of spinach cooks down to 2tsps of imagination 🙃 But enjoy this video of me making Crab Spinach Dip 🦀 #cooking#crab#pappadeaux#foodie#houston#htown#houstonfoodie"

Pappadeaux lump crab & spinach dip!

If you have ever eaten at Pappadeaux's Restaurant- you would know how delicious the crab meat spinach Au gratin is.The recipe itself is secret, but what I can tell you is that this recipe taste identical to Pappadeaux's. We made this last night at...