Name: Artichoke and Crabmeat Dip
Total time: 150 min
Yield: Makes 6 Cups
Ingredients: 2 (6-oz.) cans lump crabmeat, drained and picked; 2 (14-oz.) cans quartered artichoke hearts, drained and chopped; 4 garlic cloves, minced; 1/4 cup lemon juice; 4 teaspoons hot sauce; 1/2 cup shredded Parmesan cheese; 2 cup (8-oz.) packages cream cheese, softened; 1 teaspoon white pepper; 1 cup mini bagel chips, coarsely crushed; cup Garnish: chopped fresh chives

Artichoke and Crabmeat Dip — Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

November 2013

Hands-on time 11 mins

Total time 2 hrs, 30 mins

Yield Makes 6 Cups

Ingredients

2 (6-oz.) cans lump crabmeat, drained and picked
2 (14-oz.) cans quartered artichoke hearts, drained and chopped
4 garlic cloves, minced
1/4 cup lemon juice
4 teaspoons hot sauce
1/2 cup shredded Parmesan cheese
2 (8-oz.) packages cream cheese, softened
1 teaspoon white pepper
1 cup mini bagel chips, coarsely crushed
Garnish: chopped fresh chives

How to Make It

Combine first 8 ingredients. Spoon into a lightly greased 3-qt. slow cooker.
Cover and cook on Low 2 1/2 hours. Stir until cheese is smooth; sprinkle with crushed bagel chips. Serve with crackers.