What's not to love about crab dip?
Then you add artichokes and cheese you've got something even better.
This year for the holidays, I wanted to work on a recipe that has all those great flavors with some added oomph.
Enter, the jalapeno & poblano peppers, loads of freshly roasted cumin, Spanish red onion and more.
So what we have now isn't some reincarnated, rehashed version of the cream cheese dip that's been raiding our potlucks for eons but rather something fresh, full of veggies and damn delicious complex flavors. I taught this at class a few weeks ago in November and boy did it get some rave reviews!
You can skip the spinach if you'd prefer a pale and not so green dip. But if you want to go for that holiday look, I'd top with a handful of finely chopped tomatoes when it comes out of the oven and keep the spinach!
The artichokes and everything else is key and yes it has a bit more work to it than opening a bunch of cans (like sauteing) but so worth it folks!
Here we go!