Baked Spinach, Artichoke, and Crab Dip

• Gluten free

• Seafood

  • 8 oz Crab claw meat

• Produce

  • 2 14-oz cans Artichoke hearts
  • 10 oz Baby spinach, fresh
  • 2 cloves Garlic

• Condiments

  • 1/2 cup Mayonnaise

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1 Kosher salt
  • 2 tsp Old bay seasoning
  • 1 tsp Pepper

• Dairy

  • 8 oz Cream cheese
  • 1 6 oz bag Parmesan cheese
  • 1/2 cup Sour cream

Found on pinchmeimeating.com

Description

Directions

• Preheat oven to 400 degrees.
• In a large bowl, mix together cream cheese, mayo, and sour cream until smooth.
• Dump spinach in a large microwave safe bowl with a splash of water. Cover and steam for 3 minutes or until fully wilted. Drain, put spinach in several layers of paper towels, and squeeze out excess water. Repeat with new paper towels until they dont soak through immediately. Chop into smaller pieces and squeeze out water again.
• Quarter artichoke hearts and then roughly chop them. Put artichokes on several layers of paper towel and gently pat to soak up any excess water. Repeat with new paper towels until they dont soak through immediately.
• Dump spinach, artichokes, crab meat, and 1 cup of parmesan cheese into cream cheese mixture and stir to combine. You should have a little parmesan left.
• Add garlic cloves, pepper, Old Bay, and cayenne pepper into bowl and stir to combine. Taste and add kosher salt to taste, if necessary.
• Spread evenly in a casserole dish and top with remaining parmesan cheese. Bake uncovered for 20-25 minutes or until dip is starting to brown around the edges. Turn oven to broil and broil for 2-3 minutes or until cheese is golden brown on top.
• Serve with pita chips, toasted baguette slices, or sliced zucchini and mushrooms.