Crab Spinach Artichoke Dip

Name: 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

www.carnaldish.com

This crab spinach artichoke dip is stellar and completely from scratch. Tender spinach, artichokes and fresh crab make the perfect appetizer

View full recipe on www.carnaldish.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.carnaldish.com.

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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