Hot Crab, Spinach and Artichoke Dip Recipe

INGREDIENTS

1 tbsp

butter

3 1/2 cups

loosely packed baby spinach leaves, coarsely chopped

1 cup

coarsely chopped artichoke hearts

4 oz

cream cheese, softened and cut into cubes

1/2 cup

freshly grated Parmesan cheese, divided

6 oz

fresh dungeness crab meat, picked over for shells (you can substitute a 6oz can of crab meat)