Empire’s Treasure® Crab and Spinach Dip


  1. Toss the sliced baguette in a bowl with butter, salt, and black pepper. Arrange on a sheet pan.
  2. Heat oven to 400°F. Toast bread for 6-8 minutes until crusty. Remove from oven and reserve for service.
  3. Take spinach and artichoke dip and fold in tarragon, basil, oregano, and crabmeat.
  4. Portion crabmeat dips into two au gratin dishes and top each with two slices of cheese. Refrigerate for service.
  5. Warm oven to 400°F. Heat dip uncovered for 6-8 minutes until thoroughly warmed.
  6. Place au gratin dish on a plate lined with napkin to prevent the dish from sliding and serve with a side of toasted baguette for dipping.


  • 1/2 lb. Empire’s Treasure® blue claw crabmeat
  • 3 cups West Creek® Spinach Artichoke Dip
  • 1 tbsp Peak Fresh Produce® Tarragon, minced
  • 4 slices ea. West Creek® Cheese, Monterey Jack
  • 1 ea. Delancey Street Deli® Ciabatta Baguette, sliced on bias
  • 4 oz. Nature's Best Dairy® Butter, Unsalted, melted
  • 1 tbsp Peak Fresh Produce® Basil, minced
  • 1 tbsp Peak Fresh Produce® Oregano, minced
  • 1/4 tsp West Creek® sea salt kosher
  • 1/4 tsp Magellan® Black Pepper, ground