Shelly's Recipe

WARM CRAB, ARTICHOKE AND PARMESAN DIP

Category: Dips - Hot

1 (8 oz) pkg cream cheese, softened
2 cups mayonnaise
3/4 lb crabmeat, shrimp can be substituted
2 cup shredded parmesan cheese
1 (14 3/4 oz) can artichokes, drained well and chopped
3/4 cup thinly sliced onion
1/2 cup minced celery
1/4 cup minced red bell pepper or diced pimiento and minced green onion
1 tbsp lemon juice
1 tsp minced garlic
1/4 tsp hot pepper sauce, or to taste
Minced parsley or thinly sliced green onions, garnish

In a medium bowl, stir cream cheese until fots, then bean in mayonnaise until just blended. Do not over mix. Fold in remaining ingredients, except garnish, until well combined. Put dip in a 13x9 inch baking pan. 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 oven to 425. Bake dip until it just starts to bubbly around edges and cheese has melted, 8 to 12 minutes. Spirnkle with garnish and serve immediately with toasted bread or crackers.