This recipe for LOGAN'S HOT ARTICHOKE CRABMEAT DIP, by Matt Darnell, is from The Koelblinger Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup mayo 1 garlic clove, pressed 1 - 14 oz. can artichoke hearts in water, drained and chopped 1 - 8 oz. pkg. imitation crabmeat, chopped to equal 1 - 1/2 cups 3/4 cup grated Parmesan cheese 1/3 cup green onions with tops, thinly sliced 1 tsp. lemon juice 1/8 tsp. pepper 1/3 cup red bell pepper, chopped 1 - 8 oz. pkg, softened cream cheese
Preheat oven to 350º. Combine cream cheese and mayo in a bowl; mix well. Press garlic into bowl. Drain artichokes, and chop them along with the crabmeat. Add Parmesan cheese and green onions. Add 1 tsp. lemon juice with black pepper. Mix well. Spoon mixture into baking dish. Bake 25 to 30 minutes until golden brown around the edges. Sprinkle with red pepper and additional onion. Yield 4 cups.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.