INGREDIENTS
8 oz
Lump crabmeat
1 8 1/2 ounce can
Artichoke hearts
2
Garlic cloves
1 cup
Onion
1 1/2 cups
Spinach, frozen
1
Tomatoes, large
1 dash
Hot sauce
1 tsp
Lemon juice, freshly squeezed
1/3 cup
Mayonnaise
1 dash
Worcestershire sauce
1
Pepper
1
Salt
2 tbsp
Olive oil
8 oz
Cream cheese
2 cups
Italian cheese blend
1/2 tbsp
Parmesan cheese, grated
2/3 cup
Sour cream