“This recipe is for hot artichoke crabmeat dip. It was submitted by Virginia Praesel of Rockdale, Texas, who said when her children were young, she did lots of cooking when the family went camping. Now grown, her children take their own children RVing, and most have RVs of their own.”
Ingredients:
1 package (8 oz.) cream cheese, softened
1/4 cup mayonnaise
1 garlic clove, pressed
1 can (14 oz.) artichoke hearts in water, drained and chopped
1 package (8 oz.) imitation crabmeat, chopped (1 1/2 cups)
1/4 cup (3 oz.) grat
Zest of 1 lemon (1 teaspoon)
1/8 teaspoon ground black pepper
1/3 cup chopped red bell pepper
Instructions:
Preheat oven to 350 degrees. Combine cream cheese and mayonnaise. Mix well. Press garlic into mixture. Drain artichokes; chop and mix with crabmeat. Combine parmesan cheese, green onions, and lemon zest. Mix all ingredients together and add to cream cheese mixture. Spoon mixture into a 1½ qt. baking dish. Bake 25 to 30 minutes or until golden brown around the edges. Sprinkle with red bell pepper and additional green onions.
