PAM'S HOT CRAB AND ARTICHOKE DIP

Pam's Hot Crab and Artichoke Dip image

Provided by Pam Ellingson @wmnofoz

Categories Dips

Number Of Ingredients 14

1 clove(s) garlic, pressed through a press
2 teaspoon(s) butter
1 pinch(es) sugar
12 ounce(s) cream cheese, softened
1 cup(s) mayonnaise
1/2 cup(s) grated parmesan
1 1/2 cup(s) fontina cheese, shredded
1/2 teaspoon(s) fresh lemon zest, finely grated
3 to 4 - green onions, white and part of the green chopped fine
1 to 2 dash(es) hot pepper sauce
1 can(s) 14 oz artichoke hearts packed in water, drained well and chopped fine
1 or 2 can(s) 6 oz. crabmeat, drained well and flaked (check for any pieces of cartilage)
2 to 4 tablespoon(s) finely chopped red sweet pepper and chives for garnish
IF YOU PREFER, YOU CAN USE ONE POUND OF FRESH CRABMEAT (OR THE IMITATION IF YOU HAVE TO)

Steps:

In a large microwaveable mixing bowl, melt the butter with the garlic and sugar on high for approximately 2 minutes, stirring every 30 seconds until the garlic is soft and starts to stick together a little when stirred.
Add the cream cheese, and all other ingredients except artichokes, crabmeat and garnish. With a hand mixer, starting on low, beat the cheeses and other ingredients together for about 1 to 2 minutes until well mixed and lightened.
Stir in the chopped artichokes and crabmeat by hand, making sure they are evenly distributed.
Place in an ovenproof casserole or serving dish and either refrigerate covered until ready to bake or bake at 350° F for 20-25 minutes until the top is a light golden brown. (If you like, you may broil to brown the top more, just make sure your dish can take broiling heat.) Remove from oven and sprinkle with red pepper and chive mixture.
Serve with Pita chips, bagel chips, thin toasted mini baguette slices, mixed crackers or cocktail rye bread. You could also include some vegetable sticks (celery, carrot, cauliflower, etc.) for dipping if you like.