Hot Crab and Artichoke Dip

"I love artichoke spinach dip, so I really want to try this one with crab meat."
 
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Ready In:
35mins
Ingredients:
17
Serves:
8
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ingredients

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directions

  • Preheat oven to 425.
  • Beat the cream cheese, mayo, and yogurt together until smooth.
  • Add the white and light parts of the green onions (dark green parts will be used for the pico), lemon juice, and 1 1/4 cup grated cheese.
  • Fold in artichokes and crab.
  • Season to taste with salt and pepper.
  • Transfer to a 1 1/2 quart casserole dish and spread evenly, sprinkling the remaining cheese on top.
  • Bake for ~20 minutes, until bubbly and golden brown.
  • To make the pico, toss all ingredients together and set aside until ready to serve.
  • Remove the dip from the oven, top with pico, and serve with blue corn tortilla chips, crackers, or toasted crostini.
  • Best when hot or very warm, leftovers will keep a couple of days. Can be assembled ahead of time and then baked at the last minute.

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RECIPE SUBMITTED BY

<p>Like my name states I love Jazz. &nbsp;I discovered after the kids moved out, that I love to cook. &nbsp;No more jar spaghetti sauce for us!!</p>
 
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