Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Cream Cheese
2 c Mayonnaise -- * see note
3/4 lb Crabmeat
2 c Parmesan Cheese -- shredded
1 cn Or Jar Artichoke Hearts (not
-marinated), coarsley chop
3/4 c Onion -- thinly sliced
1/2 c Celery -- medium
1/4 c Red Bell Pepper -- diced
1/4 c Green Onions -- minced
1 tb Lemon Juice -- freshly
Squeezed
1 ts Garlic -- minced or pressed
1/4 ts Tabasco Sauce -- or to
Taste
Parsley -- minced
Green Onions -- thinly
Sliced

* Reduced-fat or fat-free mayonnaise does not have the consistency
necessary for this recipe; regular mayonnaise is best.

In a medium bowl, stir the cream cheese until soft, then beat in the
mayonnaise until just blended. Do not overmix. Fold in the remaining
ingredients, except the garnish, until well combined. Put the dip in
a 9" x 13" baking dish or oven-proof serving dish. Smooth out the
top but do not pack down. The dip can be covered and refrigerated up
to 2 days at this point. Shortly before serving, preheat the oven to
425+. Bake the dip until it just starts to bubble around the edges
and the cheese has melted, 8-12 minutes. Sprinkle with minced
parsley or green onions and serve immediately, with toasted bread or
crackers alongside for spreading.

Recipe By : Simply Seafood magazine, Vol. 4 No. 4 Fall 1994

From: Marjorie Scofield Date: 06-25-95 (21:04) (160)
Fido: Recipes

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