Shelly's Recipe

CREAMY CRAB AND ARTICHOKE DIP

Category: Dips - Hot

1 (14 oz) can artichoke hearts, drained
1 (8 oz) pkg cream cheese, softened*
1 cup mayonnaise
3/4 cup finely shredded Parmesan cheese
1/3 cup sliced green onions
1 (8 oz) pkg flake-style imitation crabmeat, finely chopped
Crackers

Chop artichoke hearts. Set aside.

In medium bowl stir together cream cheese and mayonnaise. Stir in artichoke hearts, Parmesan cheese and onions. Fold in imitation crabmeat. Spoon into 9-inch pie plate or two 2-cup casseroles**. Bake, uncovered, at 375 about 25 minutes or until heated through. Granish as desired. Serve with crackers.

**NOTE: If using two 2-cup casseroles, one may be refrigerated and baked up to 24 hours later. Increase baking time by 5 minutes for refrigerated casserole.