Artichoke Crab Dip

1 pkg (9 oz) frozen artichokes, thawed
1/2 lb jumbo lump crabmeat, picked
3 cups coarsley chopped spinach
1 pkg (5 oz) herb cheese spread
1 cup seeded diced tomatoes
1 tsp dry mustard
1/2 tsp crushed red pepper flakes
2 Tbsp oil
1/2 cup chopped shallots
1 Tbsp minced garlic
2 Tbsp dry plain bread crumbs

Heat oven to 350 degrees. Chop artichokes; mix with crab, spinach, cheese, tomatoes, mustard and red pepper. In a large nonstick skillet heat oil over medium heat. Add shallots and garlic and saute until softened. Add artichoke mixture and cook 10-12 minutes. Process until smooth in food processor. Spoon into baking dish and sprinkle with breadcrumbs. Bake until golden, about 15 minutes. Serve warm with pita bread.