Smoked Artichoke Crab Dip

Prep Time: 0 Minutes

Cook Time: 30 Minutes

Ready In: 30 Minutes

Servings: 810

Ingredients:

4 smoked artichoke hearts

1 cup of drained diced cooked spinach (frozen is fine)

1 cup of cooked crab meat (canned in water is fine)

7 tablespoons sour cream

5 tablespoons mayonnaise

1 jalapeño, finely diced

1/4 cup of shredded pepper jack cheese (or mozzarella for the stringiness)

1/2 cup of shredded cheddar

3/4 cup of finely grated parmesan cheese

1/2 teaspoon of chili flakes

1/2 teaspoon of ground white pepper

1/4 teaspoon of garlic powder

1/4 teaspoon of ground nutmeg

juice of half a lemon

sea salt

fresh ground pepper

Directions:

1. Preheat oven to 400°F
2. Make sure your spinach is strained of any water, Should come out to be about 1 cup. Loosen the spinach up and place in a large mixing bowl. Chop up the artichoke hearts into small sections and add to the mixing bowl. Chop and add in the jalapeño, discarding seeds if you want it less spicy. Use your fingers to separate the crab meat and add to the bowl. Now add in the sour cream, mayo, and spices and then mix. Now mix in the cheeses but keep about 1/2 cup of Parmesan for later. Squeeze the juice of half a lemon, add some sea salt and fresh ground pepper and mix again.
3. Put the mixture into a casserole dish. Sprinkle the top with the remaining 1/2 cup of Parmesan and then pop it in the oven for 30-35 minutes. Top will be a bit crispy and the inside melted .

By RecipeOfHealth.com