Baked Crab and Brie Dip

• 1 tbsp vegetable oil
• 1 tbsp minced garlic
• 4 green onions, finely chopped (include half of green top)
• 8 oz. brie
• 1 (8 oz.) pkg. cream cheese, room temperature
• 1 cup milk
• 1 pound crabmeat
• 1 (10 oz) pkg. frozen chopped spinach, thawed and squeezed dry
• 1 jar (6-oz.) marinated artichoke hearts, drained and chopped
• 1 tbsp prepared mustard

1. In a large skillet over medium heat, saute the garlic and onion, until the onion is limp.
   
2. Remove any rind from the brie and cut into 1/2-inch pieces. Add to the skillet.
   
3. Cut cream cheese into cubes and add to the skillet with the milk. Cook and stir just until cheeses melt. Remove from heat and dump into mixing bowl.
   
4. Pick through crab to remove any pieces of shell. Add spinach, artichoke hearts, crab and mustard. Stir gently to mix then spoon into a greased shallow 2-quart baking dish or casserole.
   
5. Place in roaster oven and bake at 425°F for 15 to 20 minutes or until lightly browned. Serve with crackers or toasted slices of French bread.

Serves: 8