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Spinach and crab dip



2 (10 oz.) packages of frozen, chopped spinach
1 cup non-fat sour cream
1 cup non-fat mayonnaise
1 Tbsp. dried onion soup mix
4 ounces flaked crab meat or imitation crab meat



Thaw and pat spinach dry. Stir together spinach with remaining ingredients. For the best results, cover and refrigerate this dip for at least 1 hour before serving it with wedges of French or sweet Hawaiian bread.



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