Thursday, September 2, 2010

Artichoke Crabmeat Dip

1 can (14 oz.) artichoke hearts, drained and chopped
1 can crabmeat
1 cup Hellmann's® or Best Foods® Light Mayonnaise
1 cup grated Parmesan cheese (about 4 oz.)
1 clove garlic, finely chopped or 1/4 tsp. Lawry's ® Garlic Powder with Parsley (optional)

Preheat oven to 350°.

In 1-quart casserole, combine all ingredients. Bake uncovered 25 minutes or until heated through.

Serve with your favorite dippers.

(2008 Cookbook)

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