This hot dip is simple and wonderful! Lump crabmeat is folded into a creamy artichoke mixture. Serve with crackers or warm bread slices.
Original recipe makes 3 cups
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
- 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.
Calories: 84 kcal
Carbohydrates: 2.4 g
Cholesterol: 28 mg
Fat: 6.6 g
Fiber: 0.6 g
Protein: 4.1 g
Sodium: 211 mg