Spinach Lump Crab & Artichoke Dip - cooking recipe

Ingredients

1 cup cooked spinach, squeezed
1 lb lump crabmeat
2 (8 1/2 ounce) cans artichoke hearts, drained
1/4 lb butter
1/2 cup diced onion
1/4 cup diced celery
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
2 tablespoons minced garlic
1/4 teaspoon garlic powder
1/4 teaspoon nutmeg
1/2 cup flour
2 cups chicken stock
2 cups heavy whipping cream
1 ounce dry white wine
1/4 cup sliced green onion
1/4 cup chopped parsley
2 cups grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon chopped basil

Preparation

Begin by rinsing artichokes well under cold water to remove the brine and chop coarsely in a food processor.
Remove and set aside for later use.
In a two-quart heavy bottom saute pan melt butter over medium high heat.
Add onions, celery, bell peppers and garlic.
Saute 3 to 5 minutes or until vegetables are wilted.
Add artichokes and blend well into the vegetable mixture, stir and cook 5 additional minutes.
Sprinkle in flour and blend well to form a white roux, do not brown.
Add chicken stock and heavy whipping cream one cup at a time whisking constantly until a thick cream sauce is achieved.
Reduce heat to simmer.
Add white wine and season to taste using salt and pepper.
Simmer approximately 15 minutes stirring occasionally to keep from scorching.
The mixture should resemble a thick cream sauce and should it become too thick additional whipping cream or stock may be added to reach desired consistency.
Add spinach, green onions and parsley then fold in lump crabmeat.
Cook 5 minutes longer, then remove from heat.
Fold in Parmesan cheese and adjust seasonings if necessary.
Place the mixture in a chafing dish and serve with garlic croutons or crackers.
Can be served hot or cold.