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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Crabmeat Artichoke Dip Recipe

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This recipe for Crabmeat Artichoke Dip is from The Ellerbee Extended Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups shredded crabmeat
1 can (14 ounces) artichoke hearts
1 cup mayonnaise
1 cup cream cheese
1/2 teaspoon curry powder
1 teaspoon dill weed
1/3 to 1/2 cup sliced almonds
about 1/2 cup shredded parmesan cheese
about 1/4 cup bread crumbs
Directions:
Directions:
Preheat oven to 325 º F. Lightly grease 4-6 cup casserole dish. Drain artichoke hearts; if needed, cut into smaller pieces. Blend mayonnaise and cream cheese together. Mix artichoke hearts with crabmeat, may/cheese blend, curry powder and dill weed. Spoon into casserole dish. Top with parmesan cheese, bread crumbs and almonds. *Can be refrigerated up to 24 hours at this point.*
Bake at 325º for 15-20 minutes.
Serve with crackers or melba toast.
Number Of Servings:
Number Of Servings:
8-10 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Can substitute sour cream for either mayonnaise or cream cheese.

 

 

 

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