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. In a nonstick pot, melt butter and add flour, stirring for about 1 minute. Add garlic and continue stirring. Gradually add half-and-half and milk, stirring constantly, until mixture comes to a boil.
  2. Add cayenne, mustard, salt, pepper, spinach and cheese, cooking and stirring until cheese is melted. Gently fold in crabmeat and avocado.
  3. Slice a thin slice off the top of the French bread and scoop out the soft inside bread leaving a shell. Fill with crab-spinach mixture, and bake 20 to 25 minutes, until bubbly. Cover top of bread with foil if it begins to brown.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008. 

Nutritional Info *per serving

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