Spinach & Artichoke Dip with Crabmeat
This classic recipe is finally perfected with the addition of Louisiana crabmeat.
½ large onion, chopped fine
1 jalapeno pepper, chopped
1 clove garlic, minced
1 tablespoon olive oil
1 8-ounce cream cheese
½ cup sour cream
1 10-ounce box spinach, thawed and squeezed dry
½ pound crabmeat (white or claw)
1/3 block of Monterey Jack cheese with peppers, cubed
1 can artichoke hearts, quartered and drained
Parmesan cheese, grated
Cayenne pepper, to taste
Bruci’s Blend, to taste
On medium to high heat, sauté first 4 ingredients in olive oil; lower fire to a simmer and add cream cheese and sour cream; blend until melted. Add spinach and crabmeat and stir gently for about 10 – 15 minutes. Add Monterey Jack Cheese and cover pot to let cheese melt. Fold in artichoke hearts and check seasonings.
Once thoroughly heated, transfer to chafing dish and top with parmesan cheese and serve with crackers or garlic pita chips.