Crab & Horseradish Havarti Dip

This is what I made for Thanksgiving and it was a HUGE hit...it was the first thing gone!  I don't like horseradish and I'm not a huge seafood fan, but I couldn't really taste either and I really liked it!  This recipe came from BHG's Appetizer Special Addition magazine (there are some awesome recipes in here, so if you see one at your local news stand, I HIGHLY recommend buying one!).

• 1 (8 oz) package cream cheese, softened
• 1 1/4 cups shredded horseradish and chive Havarti cheese (if you can't find it, just use 1 1/4 cups shredded Havarti cheese with 1 Tbsp snipped fresh chives, and 2 tsp prepared horseradish)
• 1/3 cup dairy sour cream
• 1/4 cup mayonnaise or salad dressing
• 6 ounces cooked lump crabmeat, flaked, or one 6-oz can crabmeat, drained, flaked, and cartilage removed
• 1 cup shredded fresh baby spinach
• Breadsticks and/or other assorted breads

Preheat oven to 350°F.  In a bowl, combine cream cheese, Havarti cheese, sour cream, and mayonnaise.  Beat with an electric mixer on medium speed until well mixed.  Fold in crabmeat and spinach.

Transfer mixture to a 1-quart souffle dish or shallow baking dish.  Bake about 25 minutes or until mixture is heated through.  Serve dip with assorted bread.  

Makes 3 cups.