Crab, Spinach and Brie Dip • St. Francis Winery & Vineyards

Ingredients

• Pair with Chardonnay
• Preheat an oven to 425°F and lightly oil an 11-inch gratin or another shallow baking dish.
• Trim and finely chop leek. In a large bowl of water wash the leek well and lift from water into a mesh strainer to drain.
• Finely chop the onion. Squeeze dry and finely chop the spinach. Discard rind from Brie and cut into 1/4-inch pieces.
• In a heavy skillet cook the leek, onion, and garlic in oil over moderate heat, stirring, until pale golden; stir in the spinach.
• Add the wine and cook, stirring until almost dry.
• Add the cream and simmer for 1 minute.
• Add the Brie stir constantly until it just begins to melt.
• Remove the mixture from heat and stir the in the herbs.
• In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture.
• Spread mixture evenly in a baking dish and bake in middle of oven 15 to 20 minutes, or until golden.
• Serve with warm Crostini.