Spinach Seaside Dip

Ingredients:

2 Italian breads loafs (12  inches long and 3 to 4 inches wide)
2 10 ounce packages fresh spinach, well rinsed and stems trimmed
4 tablespoons organic unsalted butter
1 cup chopped yellow onions
1 tablespoon minced garlic
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
6 tablespoons all-purpose unbleached flour
1 cup organic milk
1 cup organic cream
2 teaspoons fresh lemon juice
1 cup 1/2-inch cubes rindless Brie cheese
1 cup grated organic Monterey Jack cheese
1/2 cup freshly grated organic Parmesan cheese
One 6 1/2 ounce jar marinated artichoke hearts, drained and chopped
4 strips all natural preservative free bacon, fried crisp, drained and cut into 1/2 inch pieces
8 ounces fresh lump crabmeat (pick out any pieces of shell)

Instructions:

Cut the bread in half lengthwise. Scoop out the insideof the bread and throw away, leaving a 1 inch shell from the bottom half of the bread.  Set the shell and top of bread on a cookie sheet and set aside.  Boil a medium pot of water and add the spinach.  Cook until wilted.  Drain and place in a bowl of ice water.  Remove all excess water by squeezing the spinach.  Chop the spinach and set it aside.  Melt the butter over medium-high heat in a medium pot.  Place the onions in the pot and cook for 3 minutes, stirring frequently.  Next, add the salt, pepper, garlic, and cayenne.  Cook for one more minute.  Stirring continuously, add the flour and cook for 2 more minutes.  Stir in the cream and milk. Cook, still stirring, for 3 to 4 minutes until creamy and thick.  Add the rest of the ingredients being careful not to break up the crab meat, including the spinach you prepared earlier.  Preheat the oven to 350° F.  Scoop into the hollowed out french bread and place the top half back on.  Wrap in aluminum foil and bake for 25 minutes.  Once finished unwrap and let cool for 5 minutes.  Cut and serve.