Creamy Artichoke Spinach &Amp; Crab Dip

food.com

Lynne McCurdy

2 tablespoons olive oil

1 cup onion, minced

2 garlic cloves, minced

1 1⁄2 cups frozen chopped spinach, thawed and drained well

1 (8 ½ ounce) can artichoke hearts, drained and diced

8 ounces cream cheese, room temperature

2⁄3 cup sour cream

1⁄3 cup mayonnaise

2 cups Italian cheese blend, shredded (or cheddar)

1 dash hot sauce, to taste

1 dash Worcestershire sauce, to taste

1 teaspoon lemon juice, freshly squeezed

8 ounces lump crabmeat

1⁄2 tablespoon parmesan cheese, grated

salt, to taste

pepper, to taste

subheading: OPTIONAL:

1 large tomatoes, seeded and chopped

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