Hot Crab and Artichoke Dip:
8 oz. (250 g) cream cheese, softened
One 14 fl. oz. (398 mL) can unmarinated artichoke hearts, drained and roughly chopped
1/4 c. (60 mL) mayonnaise
2 cloves garlic, finely chopped
1/2 tsp. (2.5 mL) each dried basil, onion powder, salt, horseradish, hot sauce
Approx. 1/2 lb. (225 g) shelled crabmeat, canned or fresh (see Note)
1/2 c. (120 mL) grated mozzarella cheese
1/3 c. (80 mL) red bell pepper (capsicum), diced fine
1/3 c. (80 mL) green bell pepper (capsicum), diced fine
1/3 c. (80 mL) green onion, sliced fine
Crackers or sliced baguette, for serving
Preheart oven to 350 deg. F. In food processor, whirl cream cheese, artichoke hearts, mayonnaise, garlic, basil, onion powder, salt, horseradish, and hot sauce until well combined. Transfer to baking dish. Drain and rinse crabmeat. Hand-stir into creamed mixture with cheese, peppers, and onion. Mixture should be chunky. Bake, loosely covered with foil, 15-to-20 min. until heated through. Serve at once, heaping onto crackers or baguette. Serves 8.
Note: Artificial crab is also an excellent choice!