Total: 40 min
Cook: 25 min
Yields: 6-8 servings
2 tablespoons unsalted butter
1 small onion, finely chopped
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper
8 ounces cream cheese
1 teaspoon Worcestershire
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/8 teaspoon cayenne
1 lb frozen chopped spinach, thawed and squeezed very dry
8 ounces lump crabmeat, picked through for bits of shell
1/2 cup shredded Monterey Jack
3 tablespoons grated Parmesan
2 tablespoons panko breadcrumbs
Crackers, for serving
Preheat the oven to 425 degrees F.
Melt the butter in a medium pot over medium heat. Add the onion and garlic, season with salt and pepper and cook, stirring occasionally, until softened, about 6 minutes. Add the cream cheese, Worcestershire, dry mustard, paprika and cayenne, and stir until melted. Add the spinach and crabmeat, and stir until warm and bubbling. Stir in the cheeses and season with salt and pepper.
Transfer the dip to a small baking dish and top with the panko. Place the baking dish on a baking sheet and bake until bubbling and golden, about 15 minutes.
Serve hot with crackers.
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