Crab Spinach and Artichoke Dip
Ingredients
- 1 1⁄2 oz. pepperoni, minced
- 2 tbsp. olive oil
- 4 cloves garlic, minced
- 1 leek, thinly sliced
- 1 medium shallot, minced
- 1⁄2 jalapeno, seeded and minced
- 7 oz. white wine
- 1 lb. lump crab meat
- 8 oz. crème fraiche
- 4 1⁄2 oz. baby spinach
- 1 tbsp. minced parsley
- 1 tbsp. minced rosemary
- 2 (14 oz.) cans quartered artichoke hearts, rinsed and drained
- Kosher salt and freshly ground black pepper, to taste
- 2 oz. saltine cracker crumbs, lightly toasted
- Crackers or bread, for serving
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