Keg Crab Spinach Parmesan Dip Recipe

This is a recipe for a dip that is almost identical to the Keg Steakhouse Crab Spinach and Parmesan dip. One of our friends has worked at the keg for 3 years and has recently become a manager there. He has scaled the recipe to be approximately twice as much as you would receive at the keg. This is the best warm crab spinach dip ever.

Ingredients:

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  • One 250 ml (8 oz) container of  regular cream cheese
  • 1/2 Cup of regular (14% M.F.) sour cream
  • 1 Cup of grated Cheddar Cheese
  • 3 Tablespoons of Mayonaise
  • 2 Cloves of chopped or minced garlic (we found 3 cloves to be even better)
  • 1 Cup of chopped spinach (you can substitute frozen spinach, but make sure to remove all water)
  • 1 can crab meat (Drain well)
  • 1 Tsp parmesan cheese (a few shakes from a container)

Directions:

  1. Heat the cream cheese in the microwave for 30 seconds or so to make it stir-able
  2. Mix in all other ingredients except for the parmesan cheese, mixing the carb in last (leave out a little of the cheddar)
  3. Sprinkle the parmesan and left over cheddar on top
  4. Bake for 30 minutes at 375 or until bubbling at the edges, then broil for 3 minutes or so to let the top get a little crispy