spinach, artichoke, and crab dip

1 8oz block of cream cheese
1/2 C. sour cream
1/2 C. mayonnaise
2 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. cayenne pepper
1 Tbs. Dijon mustard
zest and juice of 1 lemon (save a sprinkle of zest to go on top)
salt and pepper to taste
1 10 oz. pkg of frozen, chopped spinach (thawed and drained very well)
1 14 oz. can artichoke hearts in water (cut into 1/2 inch pieces)
4-6 green onions, sliced thin (greens and whites, about 1/2 C.)
1 8 oz. can water chestnuts (chopped)
1 C. shredded parmesan, romano, asiago cheese blend (save a sprinkle for the top)
1 8 oz. tub fresh crab, picked clean of shells (claw meat is fine for this, lump is extra special but not necessary in this dip)

1. preheat oven to 350 degrees.
2. prepare 2 QT casserole with cooking spray.
3. In a mixing bowl, blend cream cheese, sour cream, mayo, Worcestershire sauce, garlic powder, onion powder, cayenne pepper, dijon mustard, lemon zest and juice, and salt and pepper.
4. Add spinach, artichokes, green onions, and water chestnuts.
5. Mix well.
6. Stir in cheese.
7. Carefully fold in crab, so as not to break up the meat too much.
8. Pour into prepared casserole.
9. top with reserved zest and cheese.
10. Bake at 350 for 40-45 minutes, or until dip is bubbly and golden brown.