Hot Crab Spinach Dip Baked in French Bread

  • Yield: 16 servings

Baking this dip in French bread gives it style and finesse, with an easy clean up to boot. Cube the extra bread to serve with the dip, or serve with crackers


2tablespoons butter
1/4cup all-purpose flour
1/2teaspoon minced garlic
1cup fat-free half-and-half
1/2cup skim milk
1/4teaspoon cayenne
1teaspoon dry mustard
Salt anf pepper
1 (10-ounce) package frozen chopped spinach, drained and squeezed dry
1cup shredded, reduced-fat Monterey Jack cheese
1pound lump or white crabmeat, picked through fro shells
1 avocado, pitted and chopped
1loaf French bread


  1. Melt butter in a nonstick pot, stir in flour and stir for 1 minute. Stir in garlic, half-and-half, and milk until mixture starts to boil.
  2. Add cayenne, mustard, salt, pepper, spinach and cheese. Stir until cheese melts. Spoon in crabmeat and avocado.
  3. Slice the top off french bread and hollow out to make a boat. Fill with crab-spinach mixture then bake 20-25 minutes until bubbly.

Recipe reprinted with permission from Gulf Coast Favorites (Holly Clegg, 2008). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 111
  • Fat 5g
  • Saturated Fat 2g
  • Cholesterol 29mg
  • Sodium 194mg
  • Carbohydrate 6g
  • Fiber 1g
  • Sugars 2g
  • Protein 11g