HOT CRAB DIP (WITH BLUE CHEESE)

By jarren

Ingredients

• 1/2 cup dry white wine
• 4 oz cream cheese, room temperature
• 1-16 oz can water-packed artichoke hearts, drained and finely chopped
• 1 cup mayonnaise
• 1 egg, beaten
• 2-8oz cans crab meat
• 2 oz blue cheese, finely crumbled
• Sliced black olives for garnish (optional)

Preparation

Step 1

Preheat oven to 350F.

In a saucepan over low heat, combine white wine and cream cheese and simmer until cheese is creamy. Remove from heat and blend thoroughly with a wire whisk.

Stir in artichoke hearts, mayonnaise, egg, crab meat and blue cheese. Pour into 8"x8" ovenproof baking dish and bake for 30 minutes. Garnish with black olives, if desired. Serve with crackers.