Crab, Spinach and Artichoke Dip
Ingredients
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 crabmeat
1 cup
fresh baby spinach
¼ cup
shredded Parmesan cheese
1
French baguette, heated and sliced
Directions
- Preheat oven to 325°.
- In a 2 qt. casserole dish, combine first 8 ingredients (through crabmeat)
- Bake in preheated oven until heated through (about 20 min.).
- Carefully stir in spinach.
- Top with Parmesan cheese; continue baking for 5 min.
- Serve immediately with warm French bread slices.
