Shelly's Recipe

WARM CRAB, ARTICHOKE AND PARMESAN DIP

Category: Dips - Hot

1 (8 oz) pkg cream cheese
2 cups mayonnaise (do not substitute low-fat)
3/4 lb crabmeat (Seafood alternative: tiny coldwater cooked bay shrimp or bay scallops)
2 cups shredded Parmesan cheese
1 (13 1/2 - 14 3/4 oz) can artichoke hearts (not marinated), drained well and coarsely chopped
1/2 cup thinly sliced onion
3/4 cup minced celery
1/2 cup minced red bell pepper or diced pimiento (optional)
1/4 cup minced green onions
1 tbsp freshly squeezed lemon juice
1 tsp minced or pressed garlic
1/4 tsp Tabasco, or to taste
Garnish: Minced parsley or 3/4 cup thinly sliced green onions

In a medium bowl, stir the cream cheese until soft, then beat in the mayonnaise until just blended. Do not over mix. Fold in the remaining ingredients, except the garnish, until well combined.

Put the dip in a 13x9 inch baking dish or ovenproof serving dish. Smooth out the top but do not pack down. The dip can be covered and refrigerated up to 2 days at this point. Shortly before serving, preheat the oven to 425. Bake the dip until it just starts to bubble around the edges and the cheese has melted, 8 to 12 minutes.

Sprinkle with minced parsley or green onions and serve immediately, with toasted bread or crackers alongside for spreading. Note: This dip can be prepared up to 2 days in advance and baked when your guests are just starting to arrive. Serve with thin slices of baguette brushed with a little garlic- and herb-seasoned olive oil and lightly toasted in the oven, or with crackers.