Artichoke Spinach Crab Dip by @shortstackkitchen

8 oz Full-Fat Cream Cheese Block, softened

⅔ cup Full-Fat Sour Cream

⅓ cup Mayonnaise

9.70 oz Jar Colavita Artichoke Hearts, drained well, dried & roughly chopped

8 oz Frozen Spinach, thawed, squeezed dry & chopped

1 Cup Shredded Mozzarella 2/3 Cup Shredded Cheddar 1⁄2 Cup Grated Parmesan

½ cup Green Onions, finely chopped

3 tbsp Colavita Capers, drained well 2 Cloves Garlic, finely minced

1 tsp Old Bay Seasoning

1⁄4 to 1⁄2 Tsp Cayenne Pepper

Juice of Half or Full lemon

8 oz Jumbo Lump Crab

Preheat oven to 375F.

In a large bowl, and using an electric mixer, combine cream cheese, sour cream and mayonnaise until

Add the remaining ingredients, except for the crab, and using a rubber spatula, stir until well combined.

Next, gently fold in the crab, trying to not break up the lumps. Taste and add more seasoning if needed. Transfer mixture to an 8 or 9 inch skillet, or 2-quart casserole dish. Top with an additional 1⁄2 cup shredded cheese if desired.

Bake for 25 to 30 minutes, until bubbly around the edges and the cheese is golden brown. 5.Serve immediately with toasted baguette slices and vegetables. Enjoy!

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Artichoke Spinach Crab Dip by @shortstackkitchen