Bigoven Alouette Spinach Artichoke Crab Dip Recipe

Total time: 20 minutes

Keto Friendliness Gauge

Net Carbs are 6% of calories per serving, at 6g per serving. This food is keto-friendly.

How keto-friendly is Bigoven Alouette Spinach Artichoke Crab Dip? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Bigoven Alouette Spinach Artichoke Crab Dip Recipe

  • Net Carbs are 6% of calories per serving, at 6g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Bigoven Alouette Spinach Artichoke Crab Dip Recipe Nutrition Label

Nutrition Facts

Serving Size: 6 servings   ( 124 g )
Amount Per Serving
Calories: 94
Total Fat: 4g
Saturated Fat: 2g
Polyunsaturated Fat: 0g
Monounsaturated Fat: 1g
Trans Fat: 0g
Cholesterol: 37mg
Sodium: 207mg
Total Carbohydrates: 8g
Dietary Fiber: 2g
Sugar: 3g
Protein: 8g
Calcium: 89mg Iron: 1mg
Potassium: 279mg Vitamin A: 39mcg
Vitamin C: 20mg Vitamin D: 1mcg

Ingredients

  • 1 6.5-oz package alouette spinach artichoke spreadab
  • 6 oz. jumbo lump crabmeat
  • 1 tbsp butter or margarine
  • 2 tbsp flour
  • 1 cups milk
  • 1/2 tsp garlic
  • 1/8 tsp. nutmeg
  • 1 salt and pepper to taste

Instructions

Visit Bigoven's website to view the recipe instructions. (Via Edamam)