After moving in mid-December, we decided to have a housewarming party on New Year’s Eve. I mean, if you have a view of the Space Needle and a beautiful new house, you kind of have to, right? New Year’s Eve parties mean lots and lots of appetizers, so I made a delicious Crab & Leek Dip among the many other snacks and bites available.
(I have a major “going overboard” problem, so we had enough food to literally cover our entire 10 foot island. Needless to say, we had lots of leftovers.)
As we’ve been working our way through the leftovers this week, I’ve tried to come up with different ways to use various things so that we don’t get bored with them. Z had a prime rib & crab dip sandwich one day. I made an spinach-artichoke egg bake for breakfast another day. And then the leftovers started to get old. Enter *this* recipe. It made the crab dip feel entirely different and was super simple to make. While it may not be the prettiest thing ever or the absolute best way to use crab, if you have a leftover creamy dip, it’s a great way to use it up when you’re bored of just dip.
Crab Dip Spaghetti with Spinach Recipe
Serves 3; Approximately 30 minutes
- About 2 Cups of Crab & Leek Dip (or whatever creamy dip you have leftover)
- 1 inch diameter handful of Dry Spaghetti
- 1 or 2 Cups of Spinach leaves
- 3 Green Onions
- 1/3 Cup Parsley
- 1 Cup Chicken Stock
- 1/4 Cup Parmesan
- Salt & Pepper to taste
Bring a large pot of salted water to boil. (Everyone always under salts their pasta water, so go ahead and add another big pinch of salt when you think you’re done.)
Chop up green onions into approximately 1/4 inch pieces. Set aside in small bowl. Roughly chop parsley leaves and set aside in small bowl. Get a large pan, preferably one with raised edges and bring heat to medium-high. Add in your crab dip and begin to add in your chicken stock, about a 1/2 cup at a time. Once it has begun to simmer, add half the green onions and parsley.
Cook your pasta according to the directions on the box, cooking to al dente. Drain once done and set aside for a minute. Add the spinach leaves to your dip mixture and combine for 1-2 minutes until slightly wilted. Add the pasta and mix with tongs until thoroughly combined. Taste and adjust seasoning with salt and pepper as needed.
Serve in shallow pasta bowls & sprinkle remaining green onions and parsley on top. Top with parmesan and fresh cracked pepper if you prefer. Voila! Leftovers are no longer boring.
What’s your favorite way to turn leftovers into a whole new meal? Let me know in the comments.