Crabby Spinach and Artichoke Dip

I apologize.  The picture does not do this dip justice.  I would have taken more but our "Sunny Sunday" group was hungry.  And this is not a group to mess with when they are hungry!  Or, thirsty... but that is another story.

This recipe was inspired by a recent trip to Atlantic City and a dip I had at A Dam Good Sport's Bar.

Crabby Spinach and Artichoke Dip

1 12-oz jar artichokes, chopped
1 10-oz package frozen spinach
8 ounces crab meat
8 ounces cream cheese
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes
Salt and pepper to taste
1 1/2 cups grated Parmesan cheese
1/4 cup breadcrumbs

Put artichokes and spinach in a medium saucepan, cover with water, and heat until boiling. When spinach is completely thawed, drain the water, making sure to squeeze any extra water from the spinach and artichokes.  Return spinach and artichokes to the pan.  Add crab meat, cream cheese, garlic powder, red pepper flakes, salt and pepper.  Heat, stirring, until cream cheese is melted and ingredients are heated through.  Stir in Parmesan.  Place in a 2 quart baking dish.  Top with bread crumbs and bake at 350 degrees until bubbly.  Serve with tortilla chips.