Spinach, Crab and Artichoke Dip

Instructions

1. Preheat oven to 350 F.
2. In a large bowl, combine sour cream, spinach, 3 tablespoons of cheese topping, mustard and soup mix; mix well to combine. Fold in artichokes, bamboo shoots and crabmeat and mix gently to combine, being careful not to break up crabmeat too much.
3. Transfer mixture to a shallow baking dish or oven-proof crock and smooth surface with back of a spoon. Sprinkle remaining 2 tablespoons of cheese topping and paprika over top.
4. Bake until top is lightly browned and dip is bubbly, about 20 minutes. Allow to cool for 5 minutes before serving. Yields about 1/2 cup per serving.