Baked Spinach Crab and Artichoke Dip

1 c. mayonnaise

1 c. freshly grated Parmesan cheese

14- o. can artichokes, drain and coarsely chopped

10 oz. frozen chopped spinach, thawed and squeezed to drain

8 oz. refrigerated imitation crab meat chunks

(I prefer real crab meat)

1 c. shredded Monterey Jack or Cheddar cheese

‘Toasted baguette sliced or assorted crackers

Directions:

Heat oven to 350º.

Mix mayonnaise and Parmesan cheese in medium bowl.

Stir in artichoke hearts, spinach and crabmeat.

Spoon mixture into 1-quart casserole.

Sprinkle with Monterey Jack cheese.

Cover and bake 15-20 minutes or until cheese is melted.

Serve warm with baguette slices.

Yield: 24 servings (2 tablespoons each)