Kicked up Artichoke-Crab Dip
2 (14oz) can(s)artichoke hearts
16 ozsour cream
8 ozcream cheese
1/2 cbest food mayonaise
1/2 cgrated asiago cheese
12 ozcrabmeat, well drained (or substitute 1/2 lb fresh crabmeat)
1 1/4 cfinely chopped green onions (divided)
4 ozcanned fire roasted green chiles
4 cloveroasted garlic
4 citalian blend cheese
How to Make Kicked up Artichoke-Crab Dip
- Preheat oven to 350 degrees F.
Drain the cans of artichoke hearts well. Using paper towels, squeeze as much liquid as possible out of the artichoke hearts, then coarsely chop and set aside.
- Mix together sour cream, cream cheese, and mayonnaise until smooth. Fold in artichoke hearts, 3 cups Italian blend cheese, all of the asiago cheese, crabmeat, 3/4 cup of the green onion, drained green chiles, salt, and pepper to taste.
- Spread mixture evenly into a 2 quart casserole dish or baking pan. Bake in a 350 degree F oven for 30-40 minutes, or until bubbly. Remove from oven, Sprinkle remaining 1 cup cheese evenly over the top allowing cheese to melt naturally, garnish with remaining green onion if desired.