CRAB AND ARTICHOKE DIP

"Crab and artichokes have been dip-making cousins for quite a while. When I was visiting along the Eastern Shore of Maryland, I found that cheddar cheese is the binder of choice for these folks, but there are as many variations as there are good cooks along the Chesapeake Bay. This inspired version hits pretty close to the wonderful samplings I had in the area. Not only does it make a tasty dip, but add a tossed salad, and you have a nice entree."

1/2 pound sharp cheddar cheese, shredded
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon prepared brown mustard
2 teaspoons Worcestershire sauce
2 tablespoons fresh lemon juice
1/4 teaspoon hot pepper sauce
Freshly ground black pepper to taste
1(14-ounce) jar artichoke hearts, drained (get as much water out as possible) and cut into small pieces
1 pound crabmeat, picked over for shells and cartilage
1/4 cup chopped fresh Italian parsley leaves
3 tablespoons chopped fresh chives

Preheat the oven to 350 degrees. Butter a 1 1/2-quart casserole.

Combine the cheese, mayonnaise, sour cream, mustard, Worcestershire, lemon juice, hot pepper sauce, and black pepper in a large mixing bowl and stir until well mixed. Gently fold in the artichoke hearts, crabmeat, parsley, and chives until well combined. Pour the mixture into the prepared casserole.

Bake until hot and bubbly, 20 to 25 minutes. Serve at once with crackers, toasted slices of French bread, or raw vegetables.

Serves 16 for a cocktail party or 6 as a luncheon entrée
Source: Crazy for Crab by Fred Thompson