Recipe: Artichoke Crab Dip

ARTICHOKE CRAB DIP

1 c. crab meat
1 c. fresh Parmesan cheese
1 c. Hellman's real mayonnaise
8 oz. can artichoke hearts, diced
1 sm. can water chestnuts
4 oz. sour cream or yogurt

Mix all ingredients together. Bake in shallow dish at 400 degrees until cheese bubbles. Serve hot.
Toast - to go with dip: Sliced French bread (sliced finely), toasted; or English muffin, toasted in oven on both sides, cut into squares. Serve dip on toasts.


ARTICHOKE AND CRAB DIP

2 (14 oz.) cans artichoke hearts, drained & chopped
2 1/4 c. mayonnaise
2 c. grated Parmesan cheese
2 (6 oz.) cans lump crabmeat, drained
1/3 c. seasoned bread crumbs
1 1/2 tsp. garlic salt
1 tsp. lemon pepper

Preheat oven to 325 degrees. In a medium mixing bowl combine all ingredients, blending well. Pour into a greased 3 quart baking dish. Bake 20-25 minutes or until heated thoroughly. Serve warm or at room temperature with crackers. Makes 6 cups.