Hot Crab, Spinach and Artichoke Dip

Directions Print

1. In a large saucepot, cook cream cheese, cream and garlic over medium heat until mixture is smooth (whisk constantly).
2. Remove from heat. Stir in artichoke hearts, spinach, red peppers, grated cheese, lemon juice, salt and black pepper.
3. Fold in crabmeat. Transfer dip to a small baking dish, cover and refrigerate.
4. To serve, bake at 375° F until top is lightly browned and internal temperature reaches 165° F. Serve with crackers, toasted baguette slices or tortilla chips.