Hot spinach and crab dip

Ingredients:

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1 clove garlic, finely chopped
• 220 g of cream cheese
• 1 teaspoon Worcestershire sauce
• 0.5 tsp dry mustard
• 0.5 tsp paprika
• 1/8 tsp cayenne pepper
• 450g frozen chopped spinach, thawed and squeezed out as much water as possible
• 220 g lump crab meat, sorted to remove shell fragments
• 0.5 cup grated Monterey Jack cheese
• 3 tbsp. l. grated parmesan
• 2 tbsp. panko breadcrumbs
• Crackers, for serving

Preparation:

1. Preheat oven to 220°C.
2. In a medium saucepan, melt the butter over medium heat. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the cream cheese, Worcestershire sauce, dry mustard, paprika, and cayenne pepper and stir until the cheese is completely melted. Add the spinach and crabmeat, stirring to heat through. Add the cheese and season with salt and pepper to taste.
3. Transfer the sauce to a small baking dish and sprinkle with panko breadcrumbs. Place the dish on a baking sheet and bake until bubbly and golden brown, about 15 minutes.
4. Serve the dip hot with crackers.