Name: Crab, Spinach and Artichoke Dip
Ingredients: 8 oz. jumbo lump crabmeat; 9 oz. bag fresh spinach – blanched, squeezed dried and chopped; 1 13oz can artichoke hearts (in brine), drained and chopped; 1/2 tsp crushed red pepper flake; 1/2 tsp granulated garlic; 1/2 tsp granulated onion; pinch of hot paprika (sweet paprika can be used instead, but add an additional pinch of cayenne); 2 oz. cream cheese; 2 cups half & half; 3 tbsp unsalted butter; 1 slightly rounded tbsp all-purpose flour; 2 oz. gruyere, shredded; 2 oz. white cheddar, shredded; 3 oz. whole-milk mozzarella, shredded; 2 oz. fontina, shredded; 1 clove garlic, minced; 2 scallions, finely chopped; 2 tbsp flat-leaf parsley, chopped; zest of 1 lemon; *parmigiano-reggiano cheese for topping; Kosher salt & ground black pepper to taste

Description

Please watch the video for cooking instructions.

Ingredients

Units

8 oz. jumbo lump crabmeat
9 oz. bag fresh spinach – blanched, squeezed dried and chopped
1 13oz can artichoke hearts (in brine), drained and chopped
1/2 tsp crushed red pepper flake
1/2 tsp granulated garlic
1/2 tsp granulated onion
pinch of hot paprika (sweet paprika can be used instead, but add an additional pinch of cayenne)
2 oz. cream cheese
2 cups half & half
3 tbsp unsalted butter
1 slightly rounded tbsp all-purpose flour
2 oz. gruyere, shredded
2 oz. white cheddar, shredded
3 oz. whole-milk mozzarella, shredded
2 oz. fontina, shredded
1 clove garlic, minced
2 scallions, finely chopped
2 tbsp flat-leaf parsley, chopped
zest of 1 lemon
*parmigiano-reggiano cheese for topping
Kosher salt & ground black pepper to taste

Instructions

Please see the youtube video posted above for cooking instructions. If you have any questions, email me or leave a comment below.
Enjoy!