Hot Crab & Artichoke Dip  

12     25-35 minutes     Oven

We took two of the most difficult foods to clean and married them together in a dip that’s one of the easiest to eat. Thankfully most of us buy our crab and artichoke already prepared for quick cooking. This dip is perfect for either a casual or fancy tailgate.

1 (14-ounce) can artichoke hearts, coarsely chopped

½ pound cooked crabmeat

8 ounces cream cheese, softened

1 cup mayonnaise

1 cup Parmesan cheese

½ cup chopped onions

1 tablespoon minced garlic

1 teaspoon freshly ground black pepper

½ teaspoon cayenne pepper

¼ cup chopped green onions

Butter crackers, for serving

1. Preheat oven to 350°F.
2. In a large mixing bowl, combine artichoke hearts, crabmeat, cream cheese, mayonnaise, Parmesan cheese, onions, garlic, pepper, and cayenne pepper.
3. Spray a pie dish with cooking spray.
4. Pour the crabmeat mixture into the pie dish and bake for 25-35 minutes, until hot and bubbly.
5. Sprinkle chopped green onions over the top and serve hot with crackers.

For a recipe variation, replace the crabmeat with an 8-ounce bag of fresh spinach leaves and voila, hot spinach artichoke dip!