Crab Spinach Artichoke Dip – Small Pantry Recipes

Ingredients

• 1 tablespoon butter (or olive oil, for sauteing)
• 1 large shallot (minced, or ½ a small onion)
• Kosher salt and black pepper
• 4 ounces drained canned artichoke hearts (chopped (1 standard 14-ounce can))
• 1 celery stalk (minced)
• ½ teaspoon dijon mustard
• ½ teaspoon garlic powder
• Pinch ground cayenne (optional)
• 4 ounces evaporated skim milk (plus more to taste)
• 2½ ounces baby spinach ( chopped, ~2 cups)
• 4 ounces cream cheese ((¼ cup) )
• 2 ounces mozzarella (coarsely grated, (½ cup) )
• ½ teaspoon rice vinegar
• 4 ounces crab meat or imitation crab meat (roughly chopped)