Shelly's Recipe

ARTICHOKE CRAB DIP III

Category: Dips - Hot

1 lb crabmeat
1 (6 oz) pkg frozen artichoke hearts, thawed
1/2 cup cooked black beans
1/4 cup heavy cream
1 cup EACH shredded mozzarella and Monterey jack cheese
2 tsp salt and pepper
1 tbsp minced garlic
2 tbsp Worcestershire sauce
1 tbsp chopped shallots
1/2 cup chopped spinach

Shred cram in a medium saucepan. Add the remaining ingredients and bring to a slow boil over medium-low heat, stirring often to keep mixture smooth. Serve warm.