Crab Spinach Artichoke Dip

Ingredients

• 8 oz. jumbo lump crabmeat
• 9 oz. bag fresh spinach – blanched, squeezed dried and chopped
• 1 13oz can artichoke hearts (in brine), drained and chopped
• 1/2 tsp crushed red pepper flake
• 1/2 tsp granulated garlic
• 1/2 tsp granulated onion
• pinch of hot paprika (sweet paprika can be used instead, but add an additional pinch of cayenne)
• 2 oz. cream cheese
• 2 cups half & half
• 3 tbsp unsalted butter
• 1 slightly rounded tbsp all-purpose flour
• 2 oz. gruyere, shredded
• 2 oz. white cheddar, shredded
• 3 oz. whole-milk mozzarella, shredded
• 2 oz. fontina, shredded
• 1 clove garlic, minced
• 2 scallions, finely chopped
• 2 tbsp flat-leaf parsley, chopped
• zest of 1 lemon
• *parmigiano-reggiano cheese for topping
• Kosher salt & ground black pepper to taste