Shelly's Recipe

ARTICHOKE DILL CRAB DIP

Category: Dips - Seafood Cold

1 can artichoke hearts, drained and roughly chopped
1 lemon, halved
1/2 cup mayonnaise and sour cream
1 cup cooked crabmeat, cartilage removed
1 tsp dried dill weed
2 tsp finely chopped onion or green onion
1/2 tsp finely shredded limp peel
1 tsp lime juice
Dash hot pepper sauce and ground red pepper

Combine ingredients and refrigerate at least 2 hours or overnight before serving.