In medium saucepot, cook cream cheese, garlic and cream over medium heat 4 to 5 minutes or until mixture is smooth, stirring constantly with whisk. Stir in artichoke hearts, spinach, red pepper, grated cheese, lemon juice, salt and black pepper, and cook 4 to 5 minutes or until mixture simmers; fold in crabmeat.
If desired, transfer dip to fondue pot or small slow cooker; keep warm, stirring occasionally. Serve dip with assorted crackers, toasted baguette slices, tortilla chips and/or vegetables.
