Jennie@ifish
09-05-2004, 09:11 AM
Hot Crab and Artichoke Dip
14 oz can artichoke hearts, drained and chopped
1/2 pound (8 oz.) crabmeat
1 8 oz package cream cheese, softened
1/2 cup sour cream
1/2 onion
2 tablespoons salad dressing
1 tablespoon lemon juice
1 1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
pinch of garlic salt
1/2 cup parmesan cheese, grated
paprika to garnish
Remove cartilage from crabmeat. In large bowl, mix cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese. Fold crabmeat & artichoke hearts with cream cheese mixture.
Pour into greased 1 quart casserole. Top with remaining cheese; bake at 325 until mixture is bubbly and browned
on top, about 30 minutes.
14 oz can artichoke hearts, drained and chopped
1/2 pound (8 oz.) crabmeat
1 8 oz package cream cheese, softened
1/2 cup sour cream
1/2 onion
2 tablespoons salad dressing
1 tablespoon lemon juice
1 1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
pinch of garlic salt
1/2 cup parmesan cheese, grated
paprika to garnish
Remove cartilage from crabmeat. In large bowl, mix cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese. Fold crabmeat & artichoke hearts with cream cheese mixture.
Pour into greased 1 quart casserole. Top with remaining cheese; bake at 325 until mixture is bubbly and browned
on top, about 30 minutes.