Loading...

Preheat oven to 350°F. Heat a large skillet over medium heat.

Add olive oil to the hot skillet. Add the fresh spinach and season generously with black pepper. Sauté until the spinach is completely wilted, about 3-5 minutes.

Remove the wilted spinach from the skillet and place it on a paper towel-lined plate to drain excess moisture. Set aside.

Add butter to the same skillet. Once melted, add the chopped onions and cook until softened, about 3 minutes. Add the minced garlic and chopped artichoke hearts, cooking for another 2 minutes until fragrant.

Reduce heat to low. Add the softened cream cheese, sour cream, and Boursin cheese to the skillet. Stir until the cheeses are melted and well combined.

Squeeze any remaining moisture from the wilted spinach and add it to the cheese mixture in the skillet. Pour in the heavy whipping cream and stir to loosen the mixture.

Grate Parmesan cheese directly into the skillet. Zest the lemon directly into the skillet, then squeeze in the juice of the lemon. Stir to combine.

Add 1 cup of lump crab meat to the skillet. Gently fold the crab meat into the mixture to avoid breaking up the lumps.

Season generously with Bayou City All Purpose Seasoning. Fold the seasoning into the dip. Taste and adjust seasoning as needed.

Transfer the dip mixture to a white baking dish and smooth out the top. Grate mozzarella cheese evenly over the top of the dip.

Bake for 15-20 minutes, or until the top is golden brown and bubbly.

Remove the dip from the oven. Create a small mound with the remaining 1/2 cup of lump crab meat in the center of the baked dip. Garnish with fresh chopped parsley around the crab meat.

Serve hot with sliced baguette.


Preheat oven to 350°F. Heat a large skillet over medium heat.

Add olive oil to the hot skillet. Add the fresh spinach and season generously with black pepper. Sauté until the spinach is completely wilted, about 3-5 minutes.

Remove the wilted spinach from the skillet and place it on a paper towel-lined plate to drain excess moisture. Set aside.

Add butter to the same skillet. Once melted, add the chopped onions and cook until softened, about 3 minutes. Add the minced garlic and chopped artichoke hearts, cooking for another 2 minutes until fragrant.

Reduce heat to low. Add the softened cream cheese, sour cream, and Boursin cheese to the skillet. Stir until the cheeses are melted and well combined.

Squeeze any remaining moisture from the wilted spinach and add it to the cheese mixture in the skillet. Pour in the heavy whipping cream and stir to loosen the mixture.

Grate Parmesan cheese directly into the skillet. Zest the lemon directly into the skillet, then squeeze in the juice of the lemon. Stir to combine.

Add 1 cup of lump crab meat to the skillet. Gently fold the crab meat into the mixture to avoid breaking up the lumps.

Season generously with Bayou City All Purpose Seasoning. Fold the seasoning into the dip. Taste and adjust seasoning as needed.

Transfer the dip mixture to a white baking dish and smooth out the top. Grate mozzarella cheese evenly over the top of the dip.

Bake for 15-20 minutes, or until the top is golden brown and bubbly.

Remove the dip from the oven. Create a small mound with the remaining 1/2 cup of lump crab meat in the center of the baked dip. Garnish with fresh chopped parsley around the crab meat.

Serve hot with sliced baguette.
