Crab and Artichoke Dip

• 2 cups shallots, chopped
• 12 cup garlic, chopped
• 2 tablespoons extra virgin olive oil
• 8 ounces artichoke hearts, chopped
• 8 ounces crabmeat
• 4 cups spinach (Can also use 1 10 oz box frozen, chopped spinach, thawed and drained of all water)
• 1 cup heavy cream
• 1 teaspoon crushed red pepper flakes
• 12 cup tomatoes, diced
• 1 cup boursin cheese
• 1 cup breadcrumbs

1. Preheat oven to 375 degrees.
2. Saute shallots and garlic in olive oil until caramelized.
3. Add the artichokes and crab; saute.
4. Add spinach, cream, crushed red pepper, tomatoes and cheese.
5. Stir.
6. Let it simmer then puree mixture.
7. (See Recipe Description if you like dips with texture.
8. ).
9. Place in casserole dish and top with bread crumbs.
10. Bake for 7 minutes.
11. Serve with thinly sliced baguette rounds.

shallots, garlic, extra virgin olive oil, hearts, crabmeat, spinach, heavy cream, red pepper, tomatoes, boursin cheese, breadcrumbs

Taken from www.food.com/recipe/crab-and-artichoke-dip-203809 (may not work)