Spinach and Artichoke Hot Crab Dip
 
 
Serves: 12
Ingredients
FOR THE DIP:
  • 8 ounces Cream Cheese, softened
  • 1 cup Mayonnaise
  • ¼ cup Sour Cream
  • 2 tsp. Kitchen Crafted Bayou Catch BLNDĀ®
  • 1 tsp. Garlic Powder
  • 12 oz. Jar Marinated Artichoke Hearts
  • 10 oz. Frozen Chopped Spinach, defrosted & squeezed dry
  • 8 oz. Lump Crab Meat
  • 1 cup Gruyere
  • 1½ cups Monterey Jack, divided
GARNISHES & DIPPERS:
  • ½ cup Freshly Grated Parmesan (optional)
  • Chives, garnish
  • Baguette & Veggies for serving
Instructions
  1. Preheat oven to 375F.
  2. Mix all dip ingredients in a large bowl. Only mix-in 1 cup of the Monterey Jack cheese and use the remaining as a topping.
  3. Transfer dip to a baking dish and bake for 20 minutes.
  4. Turn on the broiler for 3 - 4 minutes, or until the cheese starts to bubble and brown. Remove from oven and sprinkle with fresh chives and optional parmesan.
  5. Serve with desired dippers and enjoy!
Recipe by Slice of Jess at https://sliceofjess.com/spinach-and-artichoke-hot-crab-dip/