Spinach & Artichoke Dip with Jumbo Lump Crap – Smithey Ironware

Ingredients

• 10 OUNCES FROZEN CHOPPED SPINACH
• 1 (14-OUNCE) CAN QUARTERED ARTICHOKE HEARTS
• 2 TEASPOONS OLIVE OIL
• 1 SHALLOT, FINELY CHopped
• 1/4 TEASPOON CRUSHED RED PEPPER
• 4 OUNCES CREAM CHEESE
• 1/4 CUP SOUR CREAM
• 1/4 CUP MAYONNAISE
• 3/4 CUP GRATED PARMESAN CHEESE, DIVIDED
• OPTIONAL: 3 OUNCES JUMBO LUMP CRAB MEAT, PICKED OVER CAREFULLY FOR SHELLS
• COARSE KOSHER SALT AND BLACK PEPPER, TO TASTE
• CROSTINI, CRACKERS, RAW VEGETABLES, FOR SERVING