Kicked up Artichoke-Crab Dip

By Vseward

The cheeses blend perfectly with the green chiles and artichokes! This is one appetizing dip! Serve hot! (Great with tortilla chips, baguette slices, crackers, pita bread or raw vegetables.)

Ingredients

• 2 (14oz) can(s) artichoke hearts
• 16 oz sour cream
• 8 oz cream cheese
• 1/2 c best food mayonaise
• 1/2 c grated asiago cheese
• 12 oz crabmeat, well drained (or substitute 1/2 lb fresh crabmeat)
• 1 1/4 c finely chopped green onions (divided)
• 4 oz canned fire roasted green chiles
• 4 clove roasted garlic
• 4 c italian blend cheese

Details

Preparation time 10mins
Cooking time 30mins
Adapted from vseward-everydayeasyblogspot.com

Preparation

Step 1

Preheat oven to 350 degrees F. Drain the cans of artichoke hearts well. Using paper towels, squeeze as much liquid as possible out of the artichoke hearts, then coarsely chop and set aside.
Mix together sour cream, cream cheese, and mayonnaise until smooth. Fold in artichoke hearts, 3 cups Italian blend cheese, all of the asiago cheese, crabmeat, 3/4 cup of the green onion, drained green chiles, salt, and pepper to taste.
Spread mixture evenly into a 2 quart casserole dish or baking pan. Bake in a 350 degree F oven for 30-40 minutes, or until bubbly. Remove from oven, Sprinkle remaining 1 cup cheese evenly over the top allowing cheese to melt naturally, garnish with remaining green onion if desired.