- Prep Time: 15m
- Cook Time: 20m
- Total Time: 35m
- Serves: 8
- Category: Appetizer, Brunch, Claw Meat, Dinner, Dip, Fall, Featured, Jack's Catch And Pacific Cove, Vegetables
Ingredients
- 1 Can (16oz) of Super Lump or Lump Crab Meat
- 1 Bag of Spinach, chopped
- Salt & Pepper to taste
- 2 teaspoons Worcestershire sauce
- 2 tablespoons Chives, minced
- 2 Cloves garlic, minced
- 1/2 cup Parmesan, grated
- 1 1/2 cups Monterey Jack cheese, shredded
- 1/2 cup Sour Cream
- 1/2 cup Mayonnaise
- 1 Package (8oz) of cream cheese, softened
- 1 14oz can Artichoke Hearts, drained, roughly chopped
Instructions
- Preheat oven to 425 degrees (F).
- Combine the cream cheese, mayonnaise, sour cream, garlic and Worcestershire in a large bowl until smooth.
- Gently stir artichoke hearts, spinach, crab, Monterey Jack cheese and chives into cream cheese mixture.
- Transfer the dip to a baking dish and sprinkle top with the Parmesan cheese and garnish with the reserved pieces of merus crab.
- Bake in the preheated oven until Parmesan topping is golden brown and dip is hot, 20 to 30 minutes.
- Serve with grilled naan bread, tortilla chips, or crackers.
