Ingredients:
1/2 Pound Of Shelled Drained And Squeezed Crabmeat
14 Ounces Of Chopped Extra Tiny Super Tender Artichoke Hearts
1/2 Cup Of Grated Old Amsterdam Cheese
2 Tablespoons Of Jack Daniel's Honey Dijon Mustard
1/2 Cup Of Regular Gefen Pure Homogenized Mayonnaise
1/8 Cup Of White Rose Lemon Juice
1 Fresh Minced Garlic Clove
1/4 Cup Of Kraft 100% Grated Parmesan Cheese
1/2 Cup Of Sour Cream
1 Tablespoon Of Fresh Chopped Dill
Information:
Serving Size 6
197 Calories Per Serving
7 Grams Of Fat
Cooking Directions:
Get ready for some artichoke crab dip that any seafood lover would enjoy. First step is to take out a large mixing bowl. Add into the mixing bowl the artichoke hearts, crabmeat, Old Amsterdam cheese, Dijon mustard, mayonnaise, lemon juice, garlic, parmesan cheese, sour cream, and chopped dill. Next take out a large mixing spoon, and vigorously stir up all of these tasty ingredients, until you have a smooth and consistent artichoke dip. Once you have your dip mixture, spoon it into a greased casserole dish, and then preheat your oven to 425 degrees Fahrenheit, or 220 degrees Celsius. Once your oven is sufficiently heated, slide the casserole dish in, and bake the artichoke dip for 20 to 25 minutes, or until the cheese begins to bubble and turn a golden color. Once baked, let the dip cool for about five minutes before serving. Serve with pita wedges, crudites, or a warm sliced French baguette. I served this dip at an office party, along with a bottle of Manischewitz Cream Peach Wine, and everyone just loved it.
