"HOT CRAB AND ARTICHOKE DIP"

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Categories     Shellfish     Vegetable     Appetizer     Bake

Yield 28 Appetizers

Number Of Ingredients 13

12 oz. Cream Cheese (at room temperature).
1/2 pt. Sour Cream.
2 Tbs. Mayonnaise.
2 Tsp. Garlic Salt.
2 Tsp. Worcestershire Sauce.
1 Tsp. Dry Mustard.
2 Tsp. Lemon Juice.
1 cup Sharp Cheese (graded).
1 Tsp. Lemon Pepper.
1 Tsp. Celery Salt.
2 Green Onions (chopped).
1 Lb. Crabmeat (cooked and cleaned).
2 cans Artichoke Hearts (14 oz.;drained and finely chopped.

Steps:

  • Put the first 11 ingredients into a mixing bowl and mix them all together until they are well blended.Fold in the crabmeat and artichoke hearts.Place the dip mixture into a buttered baking dish (about 2-3 cup size). Perheat oven to 375 degrees. Bake for 30 minutes until bubbly.

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