Crab, Spinach and Artichoke Dip

Serves 12

1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup finely chopped onion

1/2 tsp. minced garlic

8 oz. shredded Marble Jack cheese

6 oz. julienne-cut sun-dried tomatoes in olive oil and drained, blotted dry

6 ½ oz. marinated quartered artichoke hearts, drained

1 cup roughly chopped fully cooked crab meat

1 cup fresh baby spinach

1/4 cup shredded Parmesan cheese

1 French baguette, heated, sliced


In a 2 qt. casserole dish, combine the first 8 ingredients; bake in a preheated 325° oven until heated through (about 20 min.). Carefully stir in spinach; top with Parmesan cheese. Continue baking 5 min. Serve immediately with warm French bread slices.