2tablespoons unsalted butter
1small onion, finely chopped
1clove garlic, finely chopped
Kosher salt
Freshly ground black pepper
8ounces cream cheese
1teaspoon Worcestershire sauce
½teaspoon dry mustard
½teaspoon paprika
⅛teaspoon cayenne pepper
1pound frozen chopped spinach, thawed and squeezed very dry
8ounces lump crabmeat, picked through for bits of shell
½cup shredded Monterey Jack
3tablespoons grated Parmesan
2tablespoons panko bread crumbs
Crackers, for serving
Preheat the oven to 425 degrees F.
Melt the butter in a medium pot over medium heat.
Add the onion and garlic, season with salt and pepper to taste, and cook, stirring occasionally, until softened, about 6 minutes.
Add the cream cheese, Worcestershire sauce, dry mustard, paprika, and cayenne pepper, and stir until melted.
Add the spinach and crabmeat, and stir until warm and bubbling. Stir in the Monterey Jack and Parmesan, and season with salt and pepper.
Transfer the dip to a small baking dish and top with the panko bread crumbs. Place the baking dish on a baking sheet and bake until bubbling and golden, about 15 minutes.
Serve hot with crackers.