Spinach & Artichoke Dip with Crabmeat Courtesy Louisiana Cookin' This classic recipe is finally perfected with the addition of Louisiana crabmeat. Cook/Prep Time: 25 MinutesServings: 6 to 12 Ingredients ½ large onion, chopped fine 1 jalapeno pepper, chopped 1 clove garlic, minced 1 tablespoon olive oil 1 8-ounce cream cheese ½ cup sour cream 1 10-ounce box spinach, thawed and squeezed dry ½ pound crabmeat (white or claw) 1/3 block of Monterey Jack cheese with peppers, cubed 1 can artichoke hearts, quartered and drained Parmesan cheese, grated Cayenne pepper, to taste Bruci’s Blend, to taste Directions On medium to high heat, sauté first 4 ingredients in olive oil; lower fire to a simmer and add cream cheese and sour cream; blend until melted. Add spinach and crabmeat and stir gently for about 10 – 15 minutes. Add Monterey Jack Cheese and cover pot to let cheese melt. Fold in artichoke hearts and check seasonings. Once thoroughly heated, transfer to chafing dish and top with parmesan cheese and serve with crackers or garlic pita chips. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!