Hot Crab, Spinach and Artichoke Dip

• 8 ounces, weight Cream Cheese, Softened
• 1/2 cups Mayonnaise
• 1/2 cups Sour Cream
• 1 Tablespoon Worcestershire Sauce
• 1 can (14 Oz. Size) Artichoke Hearts, Drained And Coarsely Chopped
• 8 ounces, weight Cooked Lump Crab Meat
• 1 cup Cooked Spinach, Liquid Squeezed Out
• 5 whole Green Onions, Thinly Sliced
• 1- 1/2 cup Shredded Cheddar Cheese
• Salt And Pepper, to taste

1. Preheat the oven to 425 F. Lightly spray a 9-inch baking dish with cooking spray and set aside.
2. In a large bowl, mix together the cream cheese, mayonnaise, sour cream and Worcestershire sauce until well combined.
3. Stir in the artichoke hears, crab meat, spinach, green onions, and 1 cup of the cheese.
4. Season with salt and pepper and stir to combine.
5. Spread the mixture in the prepared baking dish and sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
6. Bake for 20-25 minutes until hot and bubbling.
7. Serve hot.
8. Store any leftover dip, covered tightly, in the refrigerator for up to one week.

weight cream cheese, mayonnaise, sour cream, worcestershire sauce, hearts, liquid squeezed out, green onions, cheddar cheese, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/hot-crab-spinach-and-artichoke-dip/ (may not work)