Crab & Artichoke Dip

• Gluten free

• Seafood

  • 1 lb Crab meat

• Produce

  • 2 14 oz cans Artichoke hearts
  • 1/3 cup Celery
  • 3 cloves Garlic
  • 1/3 cup Green onions
  • 1 Lemon, Juice of
  • 1/3 cup Yellow onion

• Condiments

  • 1 cup Mayonnaise
  • 1 tsp Tabasco

• Baking & Spices

  • 3/4 cup Red pepper

• Dairy

  • 2 cups Cream cheese
  • 2 1/2 cups Parmesan cheese

Found on onegoodthingbyjillee.com

Description

Ingredients

• 1 cup mayonnaise
• 2 cups cream cheese, softened
• 2½ cups shredded parmesan cheese
• ⅓ cup diced yellow onion
• ⅓ cup diced celery
• ⅓ cup diced green onions
• ¾ cup diced red pepper
• 3 cloves garlic, diced
• Juice of 1 lemon
• 1 teaspoon Tabasco
• (2) 14 oz cans artichoke hearts, drained and roughly chopped
• 1 lb crab meat
• Directions

Directions

• Preheat the oven to 425 degrees.
• Beat the cream cheese, mayonnaise, and 2 cups of parmesan cheese in a stand mixer until well combined.
• Mix in the onion, celery, green onions, red pepper, garlic, lemon and tabasco.
• Finally, add the artichoke hearts and crab meat. Mix on low until combined.
• Transfer the dip to a medium sized baking dish.
• Bake at 425 degrees for 15-20 minutes or until the dip is hot and bubbly.
• Sprinkle the remaining parmesan cheese over the top of the dip. Turn the oven up to broil and bake the dip for 2-3 minutes or until the top is golden brown.
• Serve with your choice of chips or make some parmesan crostini. I found this perfect pre-chopped french bread in the bakery of my local grocery store.
• To make the crostini spread a bit of butter on each piece of bread, then sprinkle with garlic powder and shredded parmesan cheese. Bake at 425 degrees for 8-10 minutes.