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Crab Dip
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Photo by Calee 7 Photos of Crab and Artichoke Dip See All Photos Rate it! | Read 30 Reviews Total Time: Prep Time: Cook Time: 35 mins 15 mins 20 mins Derf's Note: This is delicious!! I served it on toasted French bread and with crudites. From the local newspaper. (I have made this now with no fat ... More RECIPE TOOLS Print Recipe View Full Screen Add a Private Note Add Your Photos Ask a Question Submit a Correction SAVE THIS RECIPE Add to Cookbook Add to Shopping List Add to Menu SHARE THIS RECIPE Send to Mobile Email Share Tweet Ingredients: Servings: 15 Units: US | Metric | |
1/2 cup | regular mayonnaise |
1/2 cup | sour cream |
1/2 cup | extra old cheddar cheese, grated |
1/4 cup | parmesan cheese, grated |
1 | lemon, juiced |
1 (14 ounce) can | artichoke hearts, drained and chopped |
1/2 lb crabmeat, picked over for shells or 2 (7 ounce) cans crab, well drained and squeezed | |
1 | garlic clove, smashed |
2 tablespoons | coarse grain mustard or 2 tablespoons Dijon mustard |
1 tablespoon | fresh dill, chopped or 1 tablespoon dried dill, if necessary |
Directions:
1
Mix all ingredients together in a large bowl.
2
Once thoroughly combined, spoon into a medium sized baking dish or 2 small ramikins and bake at 425f degrees for 15 to 20 minutes until mixture is browned and bubbly.
3
Serve with pita wedges or French bread or crudites.
Read more: http://www.food.com/recipe/crab-and-artichoke-dip-80306#ixzz1xuDUletw
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