- In a large saucepot, cook cream cheese, cream and garlic over medium heat until mixture is smooth (whisk constantly).
- Remove from heat. Stir in artichoke hearts, spinach, red peppers, grated cheese, lemon juice, salt and black pepper.
- Fold in crabmeat. Transfer dip to a small baking dish, cover and refrigerate.
- 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.
Ingredient availability varies by location*