If using frozen artichoke hearts, thaw them completely before using. If using canned, drain them well. Roughly chop the artichoke hearts and set aside.
12-14 oz artichoke hearts
Wilt down the spinach in a large pan over medium heat, tossing occasionally until completely soft and wilted.
8 oz fresh spinach
Allow it to cool completely, then transfer the spinach to paper towels or a dish towel and squeeze all the water out. You’ll be surprised how much water will be released.
Roughly chop the spinach, then use your fingers to separate the pieces a bit.
Preheat the oven to 375°F/190℃.
In the bowl of a stand mixer (or with a hand mixer) beat together the cream cheese, sour cream, mayonnaise, garlic, and cayenne until smooth and slightly fluffy.
8 oz full-fat cream cheese, ⅔ cup full-fat sour cream, ⅓ cup mayonnaise, 2 cloves garlic, ¼ teaspoon cayenne pepper
Add 1 cup mozzarella cheese, parmesan cheese, gruyere cheese, cheddar cheese, spinach, and artichokes and mix until combined.
1 ½ cups shredded mozzarella cheese, ½ cup shredded parmesan cheese, ½ cup shredded gruyere cheese, ½ cup shredded aged cheddar
Add the crab and gently fold it in by hand, trying not to break up the chunks. Taste a small piece of the mixture for seasoning, and add salt and pepper to taste.
1 lb lump crab meat, salt and pepper
Transfer the mixture into a baking dish where it's filled almost to the top, then sprinkle over the remaining mozzarella cheese.
Bake for about 25-30 minutes, until bubbly around the edges and cheese is browned. Switch to broil for the last few minutes if it needs to brown more.
Serve with toasted baguette slices or crackers.
Baguette or crackers