Spinach and Artichoke Dip with Crabmeat


Courtesy of Debbie Guidry-Gauthier, Breaux Bridge and Louisiana Cookin’ Magazine

spinach and artichoke dip

MAKES 4 CUPS

  • 1 tablespoon olive oil
  • 1/2 large onion, chopped fine
  • 1 jalapeño pepper, chopped fine
  • 1 clove garlic, minced
  • 1 8-ounce package cream cheese
  • 1/2 cup sour cream
  • 1 10-ounce box chopped spinach, thawed and squeezed dry
  • 1/2 pound Louisiana crabmeat, white or claw, picked
  • 3 ounces Monterey Jack cheese w/peppers, cubed
  • 1 can artichoke hearts, quartered and drained
  • cayenne pepper, to taste
  • Bruci’s Blend (or your favorite Cajun or Creole seasoning), to taste
  • Parmesan cheese, grated
  • crackers or pita chips for serving

 

Add the olive oil to a pan set over high heat. Add onions, jalapeño, and garlic and sauté for 2 minutes, until wilted. Reduce heat to low and add cream cheese and sour cream. Blend until melted. Add the spinach and crabmeat. Stir gently and cook for 10 to 15 minutes until blended and heated through. Add the Monterey Jack cheese and cover. Allow the cheese to melt, fold in the artichoke hearts, and cook until heatedthrough, about 5 minutes. Adjust seasonings.

 

Transfer mixture to a dish and top with Parmesan cheese; serve with crackers or pita chips.

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