Hot Crab and Artichoke Dip

• Gluten free

• Seafood

  • 1 lb Lump crab meat, jumbo

• Produce

  • 1 tsp Dill weed, dried
  • 1 Dash Garlic powder
  • 1/2 cup Green onion

• Condiments

  • 1 tbsp Lemon juice
  • 2/3 cup Mayonnaise

• Dairy

  • 2 8 ounces packages Cream cheese
  • 1/2 cup Parmesan cheese

Found on dinner-mom.com

Description

Ingredients

• 2 8 ounces packages of cream cheese, softened to room temperature
• ⅔ cup mayonnaise
• 1 teaspoon dried dill weed
• Dash (1/8 teaspoon) garlic powder
• 1 Tablespoon lemon juice
• ½ cup green onion, thinly sliced (about 2 bunches)
• 1 pound of jumbo lump crab meat, drained and flaked and picked over for any shell
• 1 (14 ounce) can artichoke hearts, drained and finely chopped.
• ½ cup freshly grated Parmesan cheese
• Mini fillo shells (approx. 60 shells) or crackers for dipping.

Directions

• Preheat oven to 350 degrees F.
• Combine cream cheese, mayonnaise, dill, garlic powder and lemon juice in a medium sized bowl.
• Fold green onion, crab and artichokes into the cream cheese mixture.
• Fill mini fillo shells with about 1 teaspoon of crab and artichoke dip, sprinkle Parmesan cheese on top and bake for about 7 minutes.
• Spread mixture into a 1 quart shallow baking dish.
• Sprinkle Parmesan cheese over the top.
• Bake for approximately 20 minutes or until heated through and bubbly.
• Serve with crackers.