Hot
Crab and Spinach Dip
2 tbl oil
1-1/2 cup grated Monterey Jack cheese
1 medium onion, chopped
8 oz cream cheese, cubed
2 small tomatoes, chopped and peeled
1 can green chilies
1/2 cup half and half
1 10-oz pkg. frozen spinach
(thaw and pat dry)
1 clove garlic, chopped
6 oz crab meat (well picked-over)
1/4 cup Parmesan cheese
Salt and pepper to taste
Sauté onion and garlic in oil, about 5 minutes. Add
tomatoes and green chilies. Cook 2 minutes. Transfer mixture
to a large bowl. Add all remaining ingredients. Spoon into
baking dish. Bake at 400 degrees until bubbly, about 40-45
minutes. Serve with tortilla chips or lightly toasted pita
points. Diced shrimp can also be used in place of the crab
meat!
*
ANEP and its associates are not responsible for any health
difficulties caused by recipes found on this website.
The
Albemarle-Pamlico Estuaries are made up of six different
sounds and ten major rivers. It includes the North Carolina
Coast and a portion of the Virginia Coast. Most of the land
in this area remains rural and people share similar lifestyles:
farming, fishing, and logging. The estuary is one of the cradles
of the ocean's harvest; more than 90 percent of the important
species of fish depend on the estuary. And it is a beautiful
place-sunrises here are spectacular.
