This hot dip is simple and wonderful! Lump crabmeat is folded into a creamy artichoke mixture. Serve with crackers or warm bread slices.
Ingredients
- cream cheese: 2 packages (8 ounce packages, softened)
- artichoke hearts in water: 1 can (14 ounce can, drained)
- Old Bay (tm) Seasoning: 0.5 tsp
- crabmeat, picked over for cartilage and shell fragments: 0.5 pound (fresh)
Metric Conversion
Stages of cooking
-
Preheat oven to 375 degrees F (190 degrees C).
-
Place cream cheese in a medium baking dish with 3/4 of the artichoke hearts and Old Bay Seasoning TM. Blend until smooth. Gently fold in crabmeat, taking care not to break up lumps.
-
Bake in the preheated oven 30 minutes, or until surface is golden brown. Remove from heat and garnish with remaining artichoke hearts.
