Health is a journey. While I promote a plant based lifestyle now – these older posts reflect my journey into making healthier choices. I leave these online to support others in making changes and to show that not everything needs to change at once. Take your time and always listen to what’s right for your body.
Who doesn’t love a good dip? I know I do. And this Greek yogurt crab dip recipe is SO easy to make. This has been my go to dip for years. I used to make this with a mayo and sour cream base but recently subbed in Greek yogurt instead to make it a bit healthier! Let me tell you, this dip is still so creamy and rich, you won’t miss a thing. To make it better, serve with your favourite raw veggies instead of chips – it’s great either way!
Spinach is totally optional in this, I really love the flavour it adds, but it definitely isn’t necessary. If you decide to keep it in, I find frozen spinach is easiest. Make sure you thaw it out and dry (as best you can) first. I put the spinach into a colander and ran warm water over it until it was thawed through. Then I spread it out onto paper towel and wrung out all the excess water. If you don’t do this well, it adds too much moisture and the dip will end up being watery.
If you’re new to buying Greek yogurt, it’s important to look for one that doesn’t have unnecessary ingredients. Skim milk and active bacterial cultures are the only ingredients in the one I buy. You can go for either strained or not – the strained will be a thicker yogurt with less liquid. I use a non-strained yogurt and the dip still turns out thick and creamy.
Greek Yogurt Crab Dip
- 1 can crab meat
- 1/4 cup light cream cheese
- 1 cup plain Greek yogurt
- 1/4 cup spinach (thawed & dried) *optional
- 1 green onion
- 1 clove garlic
- 1/2 tsp worcestershire sauce
- 1/2 tsp dried dill
- 1/4 cup shredded parmesan cheese
- 1/2 cup shredded cheddar cheese
- pepper to taste
- small squeeze lemon
- Preheat oven to 350°.
- Finely dice garlic and green onion and put into a bowl.
- Add the crab, yogurt, cream cheese, and spinach (if you choose) and mix together well.
- Add the Worcestershire sauce, dill, and parmesan cheese. Mix together.
- Add pepper to taste and squeeze in a small wedge of lemon. Then stir together.
- Transfer to an oven safe dish and smooth out the top. Sprinkle cheddar cheese on top. Pop into the oven for about 15 minutes or until cheese is all melted and the dip is warm through the middle.
Serve with tortilla chips, crackers, or your choice of veggies.