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SERVES:
Makes 3-4 cups

INGREDIENTS:

• 1 10-ounce box frozen, chopped spinach, defrosted


• 12-ounces cream cheese, room temperature


• 1 cup drained, finely chopped artichoke hearts


• 8-ounces canned crabmeat (or imitation crabmeat)


• 3-4 shakes Worcestershire


• 3-4 shakes Tabasco


• 2-3 tsp lemon juice


• Salt to taste


• Crackers for serving

PROCEDURE:

Defrost the 10-ounce box of frozen chopped spinach (you'll want it to be slightly cold or room temperature when you add it to the mix) and squeeze all of the water out of that and add it to a mixing bowl with 12-ounces, or 1 1/2 packages, of room temperature cream cheese and also add 1 cup of finely chopped, marinated artichoke hearts.

And, as far as the crabmeat goes, it's already cooked and pasteurized when you buy it at the store and you need to keep it cold in the fridge until you're ready to use it and it's a good idea to pick through it....looking for pieces of shell...before adding it to the bowl with the artichokes and spinach.

Add a couple of shakes of Worcestershire and a few shakes of Tabasco sauce....squeeze a little lemon juice into the mix and add a pinch of salt and mix it until it's just combined.

Serve this right away so that the crabmeat is still nice and cold or keep it covered in the fridge and then pull it out about 20 minutes or so before your party so that it's soft enough to dip into.

HINTS:

If you use a microwave to defrost the spinach, make sure you cool it down before adding to the mix….running cold water over it before squeezing it dry works.
Use light cream cheese if you like and substitute imitation crabmeat if you want.
Use a small knife for serving instead of dipping crackers directly into the mix.