Don't get crabby

Crab Dip

This is a modified version of crab dip my mom has adapted from a restaurant in Houston. It is delicious and can be served as an appetizer or for an entree with a light salad.

Mix in a medium bowl:

4 oz sour cream

4 oz cream cheese, softened

1/4 cup mayo

add enough cream to soften

Add to bowl:

1 minced garlic clove

1 small chopped onion

3/4 cup of grated cheeses (combo of monterey jack, American, and parmesan)

1/4 package frozen drained spinach (previously thawed)

2 artichoke hearts (can use frozen-thawed or canned), chopped

1/2 lbs fresh lump crab

1/4 tsp cayenne pepper

salt and pepper to taste

Once combined, add to oven-proof serving dish. Top with breadcrumbs, parmesan cheese. Bake 400 degrees in preheated oven for 12-15 minutes. Serve with warm pita chips.