When the FBC of Monroe celebrated its 150th anniversary, one the things they did to celebrate was put out a cookbook. There are lots of recipes of current and former members in there. Several of Mom's and Grandmother's recipes made it in as well. The recipe for this dip was contributed by my friend Debby McBride. I made it several months ago and loved it. I have always loved imitation crab meat and so this was a great idea for me. Don't get me wrong, I love real crab meat as well LOL I plan on making this again soon. I hope you try it and enjoy it!
Crab and Artichoke Dip
1 package imitation crab meat, coarsely chopped
8 oz cream cheese, room temperature
1 cup mayonnaise
1/2 cup onion, finely chopped
1 13.75oz can artichoke hearts, drained and coarsely chopped
3 oz parmesan cheese, shredded
Preheat oven to 375. Blend cream cheese and mayonnaise until smooth. Stir in crab meat, onions, artichokes and cheese. Place mixture in a glass pie plate. Bake, uncovered, for 15 to 18 minutes or until heated through and lightly browned. Serve with crackers or French bread. Makes 4-5 generous servings.
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