"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Artichoke Crab Dip Recipe

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This recipe for Artichoke Crab Dip, by , is from Hunt to Harbor: A Charm City Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lauren Flower Kline

Category:
Category:

Ingredients:  
Ingredients:  
2 cans (14 ounces) artichoke hearts, drained and chopped
1/2 pound back fin crab or 1-2 cans crab meat, drained and rinsed (optional - can leave out for artichoke dip)
1 cup mayonnaise
1 cup Parmesan cheese

Directions:
Directions:
Preheat oven to 350 degrees. Combine ingredients and place in an attractive casserole dish. Extra parmesan cheese on top is optional but always a crowd pleaser.

Bake at 350 degrees until bubbly - about 20-30 minutes.

Serve with crackers of choice. This dip is also good the next day, hot or cold.

 

 

 

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