Shelly's Recipe

DILL CRAB DIP WITH ARTICHOKES

Category: Dips - Seafood Cold

2 to 4 large artichokes
1 lemon, halved
1/2 cup mayonnaise or salad dressing
1/2 cup dairy sour cream
1 cup flaked, cooked crab meat (cartilage removed)
1 tsp dried dill weed
2 tsp finely chopped onion or green onion
1/2 tsp finely shredded lime peel
1 tsp lime juice
Dash bottled hot pepper sauce
Dash ground red pepper (optional)

Rinse artichokes under cold running water. Peel off and discard lower petals. Trim stem to one inch or less. Cut off the top 1 inch of artichoke. Trim leaf tips. Immediately rub the cut surfaces with a piece of lemon. Cook, covered, in a large amount of boiling salted water for 20 to 30 minutes or until a leaf pulls out easily. Invert artichoke to drain.

Meanwhile, in a medium bowl stir together mayonnaise, sour cream, 2/3 cup of the flaked crab meat, dill weed, onion, lime peel, lime juice, hot pepper sauce, and ground red pepper; mix well. Season to taste with salt and pepper. Transfer to serving bowl and refrigerate for 2 hours or overnight.

Just before serving, sprinkle dip with reserved crab meat. Serve with warm or chilled artichokes. Makes about 1-1/2 cups (24, 1-tbsp servings).

Make-Ahead: Up to 24 hours ahead, prepare artichokes; cover and chill. Prepare dip. Cover and chill.