Shelly's Recipe

BAKED CRAB AND ARTICHOKE DIP

Category: Dips - Seafood Hot

2 (8 oz) pkg cream cheese
1 tsp garlic powder
2 tbsp Dijon mustard
1/4 tsp cayenne pepper
1 tsp seasoning salt
2 tbsp dry sherry
1/2 cup heavy cream
1 small can artichoke hearts
1/2 lb backfin crabmeat

Place cream cheese in mixing bowl with paddle attachment, blending until cheese softens. Add mustard and spices, blend, add sherry and heavy cream. Drain artichokes and crabmeat (if necessary), then add to cheese mixture. Mix on low speed until incorporated. Do not overmix.

Bake at 350 in bread bowls or casserole until hot and bubbly and serve with pita or french bread to dip.