It is the season for gathering and potlucking. For one gathering I attended, I was thinking about bringing a spinach soba salad that is perfect for potlucks. When I checked with the host, there were a bunch of salads already on the menu. So, since I had some Rancho Gordo beans in the freezer, I decided to make baked beans — one of my husband’s favorite dishes. Turns out someone already was going to bring that too! I had a lot of cheese in the refrigerator so I decided to make a charcuterie platter as well as a hot artichoke crab and spinach dip. I hadn’t made this yummy dip in years and was happy to bring this into rotation. It is so easy.

Hot Artichoke Crab Spinach Dip
Mix mayonnaise, 2 cans crab meat (fresh crab is even better), 1 can or jar artichoke hearts, drained (packed in water), 1/2 cup panko, 1/2 cup Parmesan cheese (shredded or grated), 1 cup spinach leaves (you can leave the spinach out if you want), a few drops of chili pepper water in a large bowl. Put mixture into one or more baking dishes. I recommend using more than one dish so that the dip can be placed in more than one area at a party. Bake at 350 degrees for about 15 minutes. Sprinkle with a few tablespoons of Parmesan cheese and bake at a higher temperature for awesome browning. That’s it. Serve hot with your favorite crackers or bread.

We also enjoyed lamb chops, scallops, Johnny mac salad, kuromame, stuffed hasu, pea salad, steak, baked beans, spam musubi, spinach salad, kalua pork buns and lots of desserts. Most of all — friendship and music made for an evening full of laughter and love. Living Hilo Style.