Crab, Spinach, Artichoke, & Jalapeño Dip

This recipe will have everyone begging you to make it. I actually have two orders already ☺️. It’s super simple to make and is for sure a crowd pleaser. #crabdip #spinachdip #dip #food #appetizerideas

Ingredients:

8oz—16oz Crab meat preferably lump

Optional: Shrimp

bag of spinach or frozen spinach

14oz can of artichoke hearts

7.5 oz Philadelphia Jalapeño Cream cheese

Minced Garlic

Lemon

Smoked paprika (make sure it’s SMOKED & go heavy handed) 😌

Great Value Smokehouse cheese (limited edition)

Better Goods Farmhouse cheddar, Gruyere, Gouda cheese

Fresh green onion

Yellow onion (optional)

Hot sauce (I used Crystals)

Worschsire sauce

Old bay

1/2 cup sour cream

1/2 cup mayo

Your preferred seasonings

Preheat your oven to 350

In a pan with butter add your minced garlic and onions. Cook the onions for about two mins and the add in your spinach. If you are using frozen spinach, please cook until the water evaporates. I added shrimp here when I made it a second time, but that is optional. Season your spinach with the smoked paprika, onion powder, garlic powder, and salt (I used a little of Sazon). In a bowl mix the cream cheese, sour cream, and mayo. Add your hot sauce, worschsire sauce, paprika, old bay, garlic powder, onion powder, sazon. Next, add in your spinach mixture with your cheese (save some for the top) and mix good. ATP, taste your mixture and add more seasoning if needed (I add a couple dashes of Kinders buttery garlic & herb). Now add in your artichoke hearts and mix carefully. You can break them up or keep it chunky. Add your crab meat and FOLD gently (don’t break up the crab meat). Add more cheese and sprinkle with smoked paprika. Bake until golden brown, usually 20-25 mins. Then top with green onions and serve with chips or bread.