How to Make Crab and Artichoke Dip

I am always asked for this recipe at parties and such. Using real mayonnaise and not generic is the key.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 2 cups good quality (not generic) real mayonnaise (not reduced fat, fat free, etc.)
• 1 can artichoke hearts in water (not marinated or jarred), drained
• 1 lb. fresh lump crabmeat (or use 3-4 small cans imitation lump, drained)
• seafood seasoning to taste (I prefer Old Bay)
• 2 cups shredded cheddar cheese

1. Preheat oven to 350 degrees.
2. Thinly slice artichoke hearts.
3. Combine mayo, artichoke hearts, and seasoning.
4. Carefully fold in crabmeat. Be careful not to disturb the integrity of the lump crabmeat.
5. Bake in preheated oven for 20 mins. or until heated through.
6. Remove casserole from oven and sprinkle top with cheese.
7. Return to oven and bake for another 10 mins. or until cheese is melted.
8. Serve hot with crackers, melba rounds, or toasted bread.
9. Write this recipe down for all your friends, relatives, party guests.

Tips & Warnings

• Be sure to fully drain artichoke hearts and canned crabmeat. Get all of the water out; otherwise, it will make your dip thin and oily.