Crab, Spinach and Artichoke Dip

Crab, Spinach and Artichoke Dip
Serves 12
½ cup mayonnaise
½ cup sour cream
¼ cup finely chopped onion
½ 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
¼ 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.