Crab Artichoke Dip

By Amandapants

Ingredients

• 18 oz crabmeat
• 8 oz low fat cream cheese
• 8 oz fat free sour cream
• 1 cup light mayonnaise
• 10 oz canned artichoke hearts, drained and chopped roughly in food processor
• 1 1/2 cups shredded Cheddar cheese
• 1 tablespoon horseradish sauce
• 2 tablespoons lemon juice
• 2 teaspoons Old Bay Seasoning
• 2 tablespoons minced garlic
• ground white pepper to taste
• 1 cup heavy cream (if necessary, see instructions)

Preparation

Step 1

1. Combine all ingredients except heavy cream in a large saucepan and heat thoroughly, mixing often.
2. If necessary, add heavy cream to thin out the dip. I do not generally find this to be necessary. I prefer the dip to be thick (that's what she said).
3. Transfer the dip to a small crockpot to keep warm.