Hot Crab and Artichoke Dip

By doodanger

Ingredients

• 1 pkg. 4 oz. (125g.) cream cheese
• 1/2 can (398g) artichoke hearts, chopped
• 2 tbsp. (30ml.) mayonnaise
• 1 clove garlic minced
• 1/4 tsp. (2ml.) basil, dry
• 1/4 tsp. (2ml.) onion powder
• 1/4 tsp. (2ml.) salt
• 1/4 tsp. (2ml.) horseradish
• 1/4 tsp. (2ml.) tabasco sauce
• 1 can (170g) crabmeat with leg meat
• 1/4 c. (60ml.) grated mozzarella cheese
• 3 tbsp. (45ml.) red pepper, diced fine
• 3 tbsp. (45ml.) green pepper, diced fine
• 3 tbsp. (45ml.) green onion, sliced fine

Preparation

Step 1

In a mixer bowl or food processor, blend cream cheese, mayonnaise, garlic, basil, onion powder, salt, horseradish and tabasco sauce until creamy and well mixed. Drain and rinse the crabmeat. Add remaining ingredients and hand stir until combined. You want the garnish to be crunchy and visible.

Heat in microwave for approximately 2-3 minutes until bubbly around the edges. Remove, stir and if cheese is not melted enough, return for another minute only. Can also be heated in the oven proof dish at 350F for approx. 15-20 minutes or until hot and bubbly.

Serve with your favorite crackers, slices baquette or slice raw vegatbles.