Baked Crabmeat, Artichoke, And Spinach Dip | Emerils.com

Ingredients

• Two 10- to 12-ounce bunches spinach, trimmed and washed
• 2 slices bacon, preferably apple-smoked, chopped
• 2 tablespoons olive oil
• 1 cup finely chopped yellow onions
• 1 tablespoon chopped garlic
• Two 8-ounce packages cream cheese, at room temperature
• 2 1/2 tablespoons fresh lemon juice
• 1 tablespoon Creole or other spicy whole-grain mustard
• 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried tarragon
• 1 tablespoon Worcestershire sauce
• 1 pound lump crabmeat, picked over for shells and cartilage
• One 14-ounce can artichoke hearts, drained and coarsely chopped
• 1 cup shredded Monterey Jack cheese (about 4 ounces)
• 3/4 cup freshly grated Parmigiano-Reggiano (about 3 ounces)
• 2 large egg yolks
• 1 1/4 teaspoons salt
• 1/2 teaspoon freshly ground white pepper
• 1/2 teaspoon cayenne
• 1/2 teaspoon Emeril's Red Pepper Sauce or hot pepper sauce
• 1/2 tablespoon unsalted butter, softened for the baking dish
• 1 cup fine dried bread crumbs
• Crispy Tortilla Chips, for serving