Spinach & Artichoke Dip With Crabmeat

• 1/2 large onion, chopped fine
• 1 Jalapeno pepper, chopped
• 1 clove of garlic minced
• 1 tbsp. olive oil
• 1 - 8 oz. cream cheese
• 1/2 cup sour cream
• 1 - 10 oz. box spinach, thawed and squeezed dry
• 1/2 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, etcnour choice, to taste)

1. On medium to high heat, saute 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.
2. Once thoroughly heated, transfer to chafing dish and top with Parmesan cheese, serve with crackers/garlic pita chips, etc

onion, pepper, clove of garlic, olive oil, cream cheese, sour cream, box spinach, crab meatwhite, peppers, hearts, parmesan cheese, cayenne pepper, cajun

Taken from www.epicurious.com/recipes/member/views/spinach-artichoke-dip-with-crabmeat-50122856 (may not work)