Artichoke and Crabmeat Dip
By Joycie
Rate this recipe
4.7/5
(3 Votes)
Ingredients
- 1 oz. Ranch dip
- 16 oz. Sour cream
- 14 oz. Artichoke hearts, rinsed, drained, chopped
- 3/4 c Crabmeat, rinsed, drained
- 2 Tbsp Red/green pepper, chopped
Details
Preparation
Step 1
Mix well. Refrigerate and serve cold with crackers.
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