Crab Spinach Artichoke Dip (Print Version)

# Ingredients:

→ Vegetables

01 - Chopped artichoke hearts into small chunks
02 - Defrosted spinach with water squeezed out
03 - Thin slices of green onions

→ Cheeses

04 - Softened full-fat cream cheese
05 - Freshly shredded mozzarella, keep a portion aside
06 - Freshly grated Parmesan cheese

→ Proteins

07 - Fresh crab meat, pick out any shell pieces

→ Condiments and Spices

08 - Full-fat sour cream
09 - Kewpie mayo or other mayonnaise of your choice
10 - Salt and black pepper for seasoning
11 - A pinch of garlic powder
12 - Optional: A bit of red pepper flakes

# Instructions:

01 - Get your oven hot at 350ºF. Lightly oil a casserole dish around 10x7 inches or 9x9 inches to keep things from sticking.
02 - If spinach is still frozen, microwave it for about 30 seconds at a time until it softens. Use a towel or cheesecloth to squeeze out extra water.
03 - Cut the artichoke hearts into smaller chunks and slice the green onions finely.
04 - In a big bowl, stir together softened cream cheese, mayo, and sour cream until it's smooth. Toss in spinach, artichokes, green onions, garlic powder, some Parmesan, ¾ cup of mozzarella, crab meat, salt, and pepper. Break up spinach if it's clumped together. Mix gently.
05 - Scoop the mixture evenly into the greased dish. Sprinkle the rest of the mozzarella over the top.
06 - Bake for about 20 minutes, or until it starts looking a bit golden. Switch to the broiler for 2–5 minutes to get that cheese bubbly and browned. Keep an eye on it so it doesn't burn.
07 - Serve warm with crackers, bread, or crispy crostini for dipping.

# Notes:

01 - Let your cream cheese sit out until it's soft. It blends better with sour cream and mayo.
02 - Double-check crab meat to make sure there’s no shell or cartilage left behind.
03 - Choose fresh blocks of cheese to shred for better taste and melting.