Hot Artichoke Crabmeat Dip

Hot Artichoke Crabmeat Dip

1 pkg.cream cheese, softened

1 cup mayo

1 garlic clove, pressed

1 can (14oz)artichoke hearts in water, drained, chopped

1 pkg. (8oz) imitation crabmeat, chopped (1 ½ /c)

¾ grated fresh parmesan cheese

1/3 sliced green onion with tops

1 lemon

1/8 teaspoon black pepper

1/3 c. chopped red bell pepper

Preheat oven to 350 degrees. Combine cream cheese and mayo, mix well. Add garlic. Drain and chop artichoke hearts and crabmeat and add to cream cheese mix. Add parmesan cheese, 1 teaspoon lemon zest, green onions and pepper, mix well. Spoon into ovenproof casserole dish, bake 350 degrees for 25-30 minutes or until edges are golden brown. Sprinkle red peppers and green onion atop and serve warm with toasted bread or crackers. Makes 4 cups.

Rosemary Burkman

p.s. This recipe came from my Pampered Chef “Celebrate” cookbook.