Ingredients
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2 cups shallots, chopped
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1/2 cup garlic, chopped
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2 tablespoons extra virgin olive oil
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8 ounces artichoke hearts, chopped
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8 ounces crabmeat
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4 cups spinach (Can also use 1 10 oz box frozen, chopped spinach, thawed and drained of all water)
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1 cup heavy cream
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1 teaspoon crushed red pepper flakes
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1/2 cup tomatoes, diced
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1 cup boursin cheese
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1 cup breadcrumbs
Instructions
- Preheat oven to 375 degrees.
- Saute shallots and garlic in olive oil until caramelized.
- Add the artichokes and crab; saute.
- Add spinach, cream, crushed red pepper, tomatoes and cheese. Stir.
- Let it simmer then puree mixture. (See Recipe Description if you like dips with texture.).
- Place in casserole dish and top with bread crumbs.
- Bake for 7 minutes. Serve with thinly sliced baguette rounds.