Hot Crab & Artichoke Dip
Oven
350°F
Bake Time
20 min
Yield
4 Servings
Ingredients
Pine & Pepper Spices
2 tsp.
Toasted Onion Meat & Veg Rub
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2 tsp.
Worcestershire Sauce
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⅓ tsp.
Crushed Red Pepper Flakes
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- ⅔ pkg. Cream cheese (8 oz. package), softened
- ⅓ cup Sour cream
- ⅓ cup Mayonnaise
- ⅔ pkg. Frozen artichoke hearts (8 oz. package), defrosted
- ⅔ cup Shredded mozzarella cheese
- ⅔ cont. Lump crab meat (8 oz. container)
- To taste Salt & pepper
- ⅓ cup Grated Parmesan cheese
- To garnish Fresh parsley
Directions
-
1
Heat the oven to 350°F.
-
2
In a medium bowl, beat the cream cheese, mayonnaise, sour cream, Worcestershire Sauce, Toasted Onion Meat & Veg Rub, and Crushed Red Pepper Flakes together until smooth.
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3
Drain the thawed artichoke hearts well and chop into ¼-inch chunks.
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4
Fold the mozzarella, artichokes, and crab meat into the cream cheese mixture. Season with salt and pepper.
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5
Scrape the dip into an oven-safe baking dish and scatter the grated Parmesan evenly over the top.
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6
Bake for 20 minutes, or until bubbly and lightly browned at the edges.
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7
Garnish with chopped fresh parsley and serve hot with slices of fresh bread or your favorite cracker. Serves 4.
