- Two 10- to 12-ounce bunches spinach, trimmed and washed
- 2 slices bacon, preferably apple-smoked, chopped
- 2 tablespoons olive oil
- 1 cup finely chopped yellow onions
- 1 tablespoon chopped garlic
- Two 8-ounce packages cream cheese, at room temperature
- 2 1/2 tablespoons fresh lemon juice
- 1 tablespoon Creole or other spicy whole-grain mustard
- 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried tarragon
- 1 tablespoon Worcestershire sauce
- 1 pound lump crabmeat, picked over for shells and cartilage
- One 14-ounce can artichoke hearts, drained and coarsely chopped
- 1 cup shredded Monterey Jack cheese (about 4 ounces)
- 3/4 cup freshly grated Parmigiano-Reggiano (about 3 ounces)
- 2 large egg yolks
- 1 1/4 teaspoons salt
- 1/2 teaspoon freshly ground white pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon Emerilís Red Pepper Sauce or hot pepper sauce
- 1/2 tablespoon unsalted butter, softened for the baking dish
- 1 cup fine dried bread crumbs
- Crispy Tortilla Chips
Cook the spinach in a large pot of lightly salted boiling water until wilted, about 3 minutes. Drain and rinse under cold water to cool. Squeeze well to remove the excess water. Coarsely chop the spinach and transfer to a bowl.
Fry the bacon in 1 tablespoon of the olive oil in a large skillet over medium-high heat until crisp, about 5 minutes. Add the onions and garlic and cook, stirring, until the onions are softened, 2 to 3 minutes. Add to the spinach and let cool.
Preheat the oven to 350?F.
Beat the cream cheese, lemon juice, mustard, tarragon, and Worcestershire sauce in the bowl of an electric mixer fitted with a paddle attachment or with a wooden spoon until smooth and creamy. Mix in the spinach and bacon mixture, then the crabmeat, artichoke hearts, Jack cheese, 1/2 cup of the Parmigiano-Reggiano, the egg yolks, 1 teaspoon of the salt, the white pepper, cayenne, and pepper sauce. Mix well.
Lightly butter an 11 x 7-inch baking dish or shallow 2-quart baking dish. Pour the mixture into the dish.
Combine the remaining 1/4 cup Parmigiano-Reggiano, the bread crumbs, and the remaining 1 tablespoon olive oil and 1/4 teaspoon salt in a food processor or electric blender. Pulse two to three times to blend. Spread the mixture evenly over the crabmeat mixture. Bake until bubbly and lightly golden, 30 to 35 minutes.
Serve hot with the crispy tortillas chips.
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