Shelly's Recipe

ZIPPY CRAB AND ARTICHOKE DIP

Category: Dips - Seafood Cold

1 (8 oz) pkg cream cheese, room temperature
1/2 cup mayo
Salt and pepper to taste
7 oz can crabmeat, well drained
6 oz jar marinated artichoke hearts, drained and chopped
1/4 cup sliced green onion
1/2 cup diced red pepper
1/2 cup diced celery
1/4 cup finely chopped parsley
1 tsp lemon juice
1 tsp Tabasco

Beat cream cheese in large bowl until smooth. Add mayo, beat until well blended. Fold in all remaining ingredients. Serve with crackers or toasted baguette slices.