Crab, Artichoke and Jalapeno Dip

I love artichoke dip, so every time I find a new version I have to try it. This one is great with the heat of the jalapeno. You can serve it with crostini, pita chips or what ever you like. Sometimes I even like it with good old Frito's. Enjoy!

1 box frozen chopped spinach, thawed

1 cup light sour cream

1/2 cup grated Parmesan

1 cup shredded part-skim mozzarella

8 ounces reduced fat cream cheese, softened

4 cloves garlic, crushed

1/2 teaspoon freshly ground black pepper, plus more as needed

½ of a jalapeno seeded and chopped

1 (14-ounce) can artichoke hearts, drained
8 ounces crab meat

chips, for serving

Preheat oven to 350 degrees F.
Squeeze all excess liquid from spinach, place in a food processor with sour cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper and jalapeno.
Process until just blended but still slightly lumpy. Add artichokes and crab, pulse to form a chunky mixture. Place in a 1-quart baking dish. Top with remaining mozzarella. Bake until bubbly, about 30 minutes.