Crab & Spinach Dip

Crab & Spinach Dip Recipe

Green Valley Grill’s Crab & Spinach Dip is one of our guests’ favorite appetizers! Below you’ll find the recipe to make it at home. Also, be sure to check out more GVG recipes and our latest seasonal menu.

Blue Crab and Spinach Dip with crispy lavosh

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

Blue Crab and Spinach Dip with crispy lavosh

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


Green Valley Grill is located in Greensboro, NC. We are a 100% employee-owned restaurant. Sign up for the latest recipes and menus.

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.

© 1989 - . This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

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