The Gourmet Headhunter

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Hot Crab Artichoke Dip

Hot Spinach & Artichoke Dip2 – 4  cans artichoke hearts, drained & chopped (14 oz. total)
2-3 crag legs or 1 (6 oz.) pkg. frozen or canned crab meat, drained & flaked
1 c. grated Parmesan cheese (fresh is best)
1-2 bricks of cream cheese

2-4 cloves fresh garlic crushed

1 tsp Tabasco sauce

½ onion chopped

½ cup white wine

1 tsp. fresh parsley


Add Fresh bacon crumbs (optional)



Combine all ingredients and spoon into a lightly greased 1 quart casserole dish. Bake at 325 degrees for 15 to 25 minutes. OR mix ingredients and heat in a fondue pot

Serve hot with crackers, bread, or vegetable


You can also freeze for later.



March 9, 2009 - Posted by | Appetizers, Dips and Sauces

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