Spinach and crab dip

Yield: 16 Servings

Measure Ingredient
1 \N Bunch green onions & tops; minced
1 \N Clove garlic; crushed
1 \N Stick butter
2 packs Frozen chopped spinach
1 tablespoon Parmesan cheese (more if desired)
\N \N Salt & pepper to taste
\N \N Tabasco sauce to taste
1 pounds Flaked crabmeat

Saute the onions and garlic in butter. Cook spinach according to package directions; drain well. Add all ingredients to the spinach and season to taste. Serve warm in chafing dish with crackers.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

Similar recipes