Shelly's Recipe

CRAB AND ARTICHOKE DIP III

Category: Dips - Cold

1 pkg dry leek soup mix
1 1/2 cups sour cream
1 tbsp lemon juice
1/8 tsp hot pepper sauce
1 (6 oz) pkg frozen crabmeat, thawed and drained
1 (14 oz) can artichoke hearts, drained and chopped
1 cup shredded Swiss cheese
1 tsp dried dill weed

Stir together first 4 ingredients. Stir in remaining ingredients. Cover and refrigerate 2 hours. Serve with crackers. Makes 3 3/4 cups