Creamy Shrimp and Crab Spinach Dip

Creamy Shrimp and Crab Spinach Dip
Ingredients:
8 oz (225g) shrimp, peeled, deveined, and chopped
8 oz (225g) lump crab meat
2 tablespoons unsalted butter
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, finely chopped
10 oz (280g) fresh spinach, roughly chopped
1 cup cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 teaspoon lemon juice
1/4 teaspoon ground nutmeg
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Crackers, bread, or vegetable sticks (for serving)
Method:

 Cook the Shrimp:
In a large skillet, heat the olive oil over medium heat. Add the chopped shrimp, season with salt and pepper, and cook for 2-3 minutes until pink and opaque. Remove the shrimp from the skillet and set aside.
 Sauté the Onion, Garlic, and Spinach:
In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
 Prepare the Creamy Mixture:
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth. Add the Parmesan cheese, mozzarella cheese, lemon juice, ground nutmeg, and season with salt and pepper. Stir in the cooked shrimp, crab meat, and the spinach mixture until well combined.
 Bake the Dip:
Preheat your oven to 375°F (190°C). Transfer the dip mixture to a baking dish and spread it out evenly. Bake for 20-25 minutes until the dip is hot and bubbly and the top is lightly golden.
 Serve:
Garnish the dip with freshly chopped parsley. Serve warm with crackers, bread, or vegetable sticks.