14ounces (1 can)artichoke hearts(drained and finely chopped)
10ouncesfrozen creamed spinach(thawed)
¾cupmayonnaise(regular or light)
¼cupsour cream(regular or light)
1teaspoonwhite wine vinegar
1cupshredded Gruyere cheese
½cupgrated Parmesan cheese(or Pecorino Romano)
8ounceslump crab meat(fresh, frozen, or canned)
Preheat the oven to 400 degrees.
Heat a skillet over medium heat. Add the oil and the shallots and cook until softened, 2-3 minutes. Add the garlic, artichokes, and spices. Stir to combine and cook for another minute.
Stir in the creamed spinach, mayonnaise, sour cream, and vinegar. Add the Gruyere and Parmesan cheeses, reserving some for the top, and stir to incorporate. Fold in the crab meat.
Transfer the mixture to a baking dish and top with the remaining cheese. Bake for 20-25 minutes until bubbly around the edges. Serve with pita or bagel chips, crackers, veggies, pretzels, or crostini.
If using frozen artichoke hearts, thaw and drain completely before adding them to the dip mixture.
I prefer using fresh lump crab meat, but canned or frozen can be used. If using frozen, thaw and drain before adding to the dip.
Use freshly shredded cheese for the best flavor and melting quality.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat smaller portions in the microwave. For larger portions, cover the baking dish with aluminum foil and bake at 350 degrees until warmed through.