Crab, Spinach & Artichoke Dip


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


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 


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.


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.

Allow to cool slightly and serve with tortilla chips.


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