Crab, Spinach & Artichoke Dip

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It’s been forever since I have posted, but I’m back! Enjoy this easy and delicious appetizer. 

Ingredients

2 tablespoon butter
1 package baby spinach leaves, coarsely chopped
2 cup coarsely chopped artichoke hearts
8 ounces cream cheese, softened and cut into cubes
1 cup freshly grated Parmesan cheese, divided
12 ounces fresh dungeness crab meat, picked over for shells (you can substitute 2 6-oz cans of crab meat)

optional: top with red (or green!) chili flakes 

Directions

Preheat oven to 350 degrees.
In a small skillet melt butter over medium heat. Once butter melts add spinach and cook just until spinach wilts, about 2 minutes. Transfer to a mixing bowl.

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To the spinach add artichoke hearts, cream cheese, 1/2 cup Parmesan cheese and crab meat. Stir to combine.

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Butter a cast iron skillet or small casserole dish, spoon mixture into the dish. Bake for 15 minutes.

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Remove from the oven, stir and sprinkle with remaining Parmesan cheese. Turn on the broiler and cook for 3-5 minutes or until top is browned and edges are bubbly.

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Allow to cool slightly and serve with tortilla chips.

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