Creamy Spinach Crabmeat Dip
|Cream cheese||6 Ounce, softened (2 Packages, 3 Ounce Each)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Dry sherry||2 Tablespoon|
|Frozen chopped spinach||10 Ounce, thawed (1 Package)|
|Lump crabmeat||6 Ounce, drained (Fresh)|
|Diced pimiento||2 Ounce, drained (1 Jar)|
|Minced green onions||1⁄4 Cup (4 tbs)|
|Dried dillweed||1 Teaspoon (Whole)|
|Bacon slices||4 , cooked and crumbled|
|Finely chopped pecans||1⁄3 Cup (5.33 tbs)|
Combine first 4 ingredients in a large mixing bowl.
Beat at medium speed of an electric mixer until smooth.
Drain spinach; press between paper towels to remove excess moisture.
Add spinach and next 4 ingredients to cheese mixture; stir well.
Cover and chill.
Stir in bacon and pecans just before serving.