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

Ingredients

• 1 medium leek (white part only)
• 1 medium Vidalia or other sweet onion
• 1 cup wilted baby spinach squeezed dry of all liquid, chopped
• 1 pound Brie
• 2 tablespoons minced garlic
• 2 tablespoons olive oil
• ¼ cup dry white wine
• ⅔ cup heavy cream
• 3 tablespoons finely chopped fresh parsley leaves
• 2 tablespoons finely chopped fresh dill leaves
• 1 tablespoon finely chopped fresh tarragon leaves
• 1 pound fresh jumbo lump crab meat, picked clean of all shells
• 2 tablespoons Dijon mustard
• 1 teaspoon Tabasco, or to taste
• Salt and white pepper to taste