"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Artichoke Crab Dip Recipe

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This recipe for Artichoke Crab Dip, by , is from Our Family Recipes, 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!

Contributor:  
Contributor:  
Stasia Renfrow

Category:
Category:

Ingredients:  
Ingredients:  
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can artichoke hearts in water, drained
1/2 teaspoon Old Bay Seasoning
1/2 pound fresh crabmeat, picked over for cartilage and shell fragments

Directions:
Directions:
Preheat oven to 375 degrees F (190 degrees C).
Place cream cheese in a medium baking dish with 3/4 of the artichoke hearts and Old Bay Seasoning TM. Blend until smooth. Gently fold in crabmeat, taking care not to break up lumps.
Bake in the preheated oven 30 minutes, or until surface is golden brown. Remove from heat and garnish with remaining artichoke hearts.

Number Of Servings:
Number Of Servings:
3 cups
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This hot dip is simple and wonderful! Lump crabmeat is folded into a creamy artichoke mixture. Serve with crackers or warm bread slices.

 

 

 

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