Baked Spinach Crab and Artichoke Dip

http://www.pillsbury.com/recipes/baked-spinach-crab-and-artichoke-dip/156a17fa-cf39-4bda-b0e9-cfd64f83a130/?WT.dcsvid=NDYwMTA0OTk3MgS2&rvrin=4EB89536-743C-4626-8EB6-3E19A6D268F5&WT.mc_id=Newsletter_PB_PB_2011_4_5

INGREDIENTS:

1/2 pint deli spinach dip (1 1/3 cups)

1 can (about 14 ounces) artichoke hearts, drained and coarsely chopped

1 package (8 ounces) refrigerated imitation crabmeat chunks

1/3 cup grated Parmesan cheese

1/8 teaspoon ground red pepper (cayenne)

1/2 cup shredded Cheddar or Swiss cheese (2 ounces)

Assorted crackers or baguette slices, if desired

DIRECTIONS:

• Heat oven to 375°. Mix all ingredients except Cheddar cheese and crackers in medium bowl until well blended.
• Spread mixture in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole. Sprinkle with Cheddar cheese.
• Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.