CRAB & ARTICHOKE DIP

By draingal

Appetizer

Ingredients

• 1/4 Cup Cream cheese, room temp
• 1/2 Cup Mayo
• 3/4 Cup(about 4 oz.) Crab meat,well drained
• 1/4 Cup, plus 2 Tbsp Grated Parmesan cheese
• 3 Tbsp. Chopped, drained, marinated artichoke hearts from jar
• 2 Tbsp. Sliced green onion
• 2 Tbsp. Diced red bell pepper
• 2 Tbsp. Diced celery
• 1 Tbsp. Finely chopped fresh Italian parsley
• 1 1/2 Tbsp. Sherry wine
• 1/2 Tbsp. Hot pepper sauce

Preparation

Step 1

Preheat oven to 400°F. Beat cream cheese with electric mixer until smooth. Add mayo; beat until blended. Season with salt & pepper. Using rubber spatula, fold in Crabmeat, 1/4 cup Parmesan, artichoke hearts, green onion, bell pepper, celery, parsley, Sherry and hot pepper sauce. Transfer crab mixture to 2 cup souffle dish. Top with remaining 2 T Parmesan cheese. Bake until crab mixture is warm and cheese melts, about 15 minutes.