Hot Crab Artichoke Dip

  • 8 ounces cream cheese
  • 2 cups of mayonnaise
  • 3/4 pound of Dungeness crab
  • 1 cup quartered artichoke hearts
  • 1/2 cup white onions, diced
  • 1/8 teaspoon white pepper
  • 1/4 - 1/2 teaspoon Tabasco sauce
  • 1/2 teaspoon sherry vinegar
  • 1/2 teaspoon garlic, minced
  • 2 tablespoons green onions, minced
  • 2 tablespoons red pepper, minced
  • 2 tablespoons celery, minced
  • 1 1/2 teaspoons parsley, chopped
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1 1/2 cups grated Mozzarella cheese

In a mixer, whip the cream cheese until soft but not airy.

While the cream cheese is mixing, prepare the crab, artichoke hearts, onions, garlic, red pepper, celery, parsley and cheeses.

When the cream cheese is softened, fold in the remaining ingredients, adding the cheeses last. Refrigerate until ready to use.

Bake in a baking dish in a pre-heated 375 degree F oven for 10 minutes or until lightly browned on top and bubbly around the edges.

Serve with thinly sliced French bread and/or artisan crackers.

  • Yields: 8-10 servings
  • Preparation Time: 15 minutes

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