Crab and Artichoke Dip

By holly

Ingredients

• 1/2 cup regular mayonnaise
• 1/2 cup sour cream
• 1/2 cup extra old cheddar cheese, grated
• 1/4 cup parmesan cheese, grated
• 1 lemon, juiced
• 1 (14 ounce) cans artichoke hearts, drained and chopped
• 1/2 lb crabmeat, picked over for shells or 2 (7 ounce) cans crab, well drained and squeezed
• 1 garlic clove, smashed
• 2 tablespoons coarse grain mustard or 2 tablespoons Dijon mustard
• 1 tablespoon fresh dill, chopped or 1 tablespoon dried dill, if necessary

Details

Servings 1
Adapted from food.com

Preparation

Step 1

Directions

Mix all ingredients together in a large bowl.

Once thoroughly combined, spoon into a medium sized baking dish or 2 small ramikins and bake at 425f degrees for 15 to 20 minutes until mixture is browned and bubbly.

Serve with pita wedges or French bread or crudites.