BAKED SPINACH, CRAB AND ARTICHOKE DIP

Baked Spinach, Crab and Artichoke Dip image

Provided by Betty Crocker Kitchens

Yield 15

Number Of Ingredients 7

1/2 pint deli spinach dip (1 1/3 cups)
1 can (about 14 ounces) artichoke hearts, drained and coarsely chopped
1 package (8 ounces) refrigerated imitation crabmeat chunks
1/3 cup grated Parmesan cheese
1/8 teaspoon ground red pepper (cayenne)
1/2 cup shredded Cheddar or Swiss cheese (2 ounces)
Assorted crackers or baguette slices, if desired

Steps:

Heat oven to 375°. Mix all ingredients except Cheddar cheese and crackers in medium bowl until well blended.
Spread mixture in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole. Sprinkle with Cheddar cheese.
Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.

Nutrition Facts : Calories 80, Carbohydrate 5 g, Cholesterol 15 mg, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1/4 Cup, Sodium 320 mg