VANILLA LATTE is a blog dedicated to food & travel with occasional random stuff thrown in. It is managed and written by me, Maggie Ha.

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Amazing Spinach Artichoke Crab Dip 8Jun09

Spinach Artichoke Crab Dip

Okay so “amazing” may be a little biased but it sure is OOEY GOOEY delicious! I have to be completely honest, this dish isn’t exactly good for you. In fact, it might cause a mild heart attack. WARNING: all of you on diets, stay away from this post! I even added more spinach, used low fat cheeses, used low fat sour cream and mayo but at the end of the day, you really can’t call this healthy food. Even if you eat it with just vegetables :) !

Now for all of you who are willing to be a little dangerous, this dip will knock your socks off and have you coming back for more. I’ve altered the ratio of ingredients to attempt to make it a little healthier less bad for you. But feel free to play around with it and see if you come up with something better. I don’t have pepper jack cheese which is what I would normally use instead of mozzarella so mine was a little lacking in that pepper jack punch. I would definitely advise using pepper jack if you have some! Mozzarella is my favorite alternative because it’s stringy not so much cause it’s similar in taste at all. You can add more cheddar if you want to skip the pepper jack or mozzarella too.

This recipe serves about 8 realistically based on what you should eat, but it’s so tasty, it’ll be gone quick! You might want to make more for a larger party.

4 artichoke hearts (canned or boiled fresh)
1 cup of drained diced cooked spinach (frozen is fine)
1 cup of cooked crab meat (canned in water is fine)
7 tablespoons of light sour cream (feel free to use full fat if you want)
5 tablespoons of light mayonnaise (same as above)
1 jalapeño, finely diced
1/4 cup of shredded pepper jack cheese (or mozzarella for the stringiness)
1/2 cup of shredded cheddar
3/4 cup of finely grated Parmesan cheese
1/2 teaspoon of chili flakes
1/2 teaspoon of ground white pepper
1/4 teaspoon of garlic powder
1/4 teaspoon of ground nutmeg
juice of half a lemon
sea salt
fresh ground pepper

Preheat oven to 400°F or 205°C.

Step 1: Chop dice and shred!
Make sure your spinach is strained of any water, you can just wring it out. Should come out to be about 1 cup. Loosen the spinach up and place in a large mixing bowl. If you’re using fresh artichoke globes, trim them down until it’s just the inner core of the heart with only a few leaves. Boil them until tender, drain and cool before chopping. Chop up the artichoke hearts into small sections and add to the mixing bowl. Chop and add in the jalapeño, discarding seeds if you want it less spicy. Use your fingers to separate the crab meat and add to the bowl. Now add in the sour cream, mayo, and spices and then mix. Now mix in the cheeses but keep about 1/2 cup of Parmesan for later. Squeeze the juice of half a lemon, add some sea salt and fresh ground pepper and mix again.

Step 2: Bake!
Once you have the dip to your liking, put the mixture into an oven safe baking dish. Sprinkle the top with the remaining 1/2 cup of Parmesan and then pop it in the oven for 30-35 minutes. Top will be a bit crispy and the inside melted and ooey gooey.

Serve with some toasted thin bread, chips, pita, veggie sticks, crackers, whatever you can find! It’s perfect for parties or a quick starter to a meal. Hope you like it!

Spinach Artichoke Crab Dip



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Ground Support

My local favorite is currently Ground Support in SOHO. I go there almost every day for a smooth creamy soy cappuccino or if it’s hot out an iced soy latte. When I’m not in a hurry to run out, I try to take a few extra minutes to enjoy the coffee in the shop… you know, chat with the staff, catch up on some calls and best of all… people watch. Always some interesting characters in NYC!

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