Ingredients
½ large onion, chopped fine
1 Jalapeno pepper, chopped
1 clove of garlic minced
1 tbsp. olive oil
1 - 8 oz. cream cheese
½ cup sour cream
1 - 10 oz. box spinach, thawed and squeezed dry
½ lb. crab meat(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
Cajun Seasoning (Tony Chachere’s, etc your choice, to taste)
Preparation
On medium to high heat, sauté 1st 4 ingredients in olive oil; lower fire to a simmer and add cream cheese and sour cream; blend until melted; add spinach and crab meat; 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, serve with crackers/garlic pita chips, etc
