Hot Spinach and Crab Dip Recipe | Valerie Bertinelli

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1 clove garlic, finely chopped
• Kosher salt
• freshly ground black pepper
• 8 ounces cream cheese
• 1 teaspoon Worcestershire
• 1/2 teaspoon dry mustard
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne
• 1 pound frozen chopped spinach, thawed and squeezed very dry
• 8 ounces lump crabmeat, picked through for bits of shell
• 1/2 cup shredded Monterey Jack
• 3 tablespoons grated Parmesan
• 2 tablespoons panko breadcrumbs
• Crackers, for serving