Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced Walla Walla onion and a pinch of salt. Sauté until translucent and just beginning to brown, about 5–6 minutes.

Add the mashed roasted garlic and chopped spinach to the skillet. Cook, stirring, until spinach is wilted and most moisture has evaporated, about 2–3 minutes. Remove from heat and let cool 2–3 minutes.

Assemble Dip

In a large mixing bowl, combine the softened Boursin cheese, softened cream cheese, shredded Havarti, and sour cream. Stir with a rubber spatula or wooden spoon until smooth and homogenous.

Fold in the cooled onion-spinach-garlic mixture, flaked Dungeness crab meat, lemon zest, lemon juice, Old Bay seasoning, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. Gently fold to combine, being careful not to break up the crab too much.

Stir in 2 tablespoons of the sliced chives, reserving the remainder for garnish.

Bake

Transfer the mixture to a shallow, ovenproof baking dish (about 9-inch round or similar). Smooth the top with a spatula.

Sprinkle the top lightly with a tablespoon of shredded Havarti if desired for a golden finish.

Bake in the preheated oven until bubbly and lightly golden on top, 18–22 minutes. If you want a more browned top, place under a broiler for 1–2 minutes—watch closely to prevent burning.

Finish & Serve

Remove from oven and let rest 5 minutes. Sprinkle with remaining chives and chopped parsley. Squeeze lemon wedges over individual portions to taste.

Serve warm with 3 cups gluten-free tortilla or pita chips alongside for dipping.