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Hot Crab & Artichoke Dip

The addition of crabmeat makes this artichoke spread a little more special than most. The recipe proves that great-tasting dishes don't have to take a lot of time to prepare!—Emily Almaguer, x

14 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

1 medium leek (white portion only), thinly sliced
2 tablespoons olive oil
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 package (8 ounces) cream cheese
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 cup (4 ounces) Gruyere cheese, divided
1/2 cup sour cream
1/3 cup plus 2 tablespoons shredded Asiago cheese, divided
Cubed French bread

Directions

In a large skillet, saute leek in oil until tender. Add the
artichokes, crab, cream cheese, lemon juice, salt, pepper and
cayenne; heat until cream cheese is melted. Remove from the heat;
stir in 3/4 cup Gruyere cheese, sour cream and 1/3 cup Asiago
cheese.
Transfer to a greased 9-in. pie plate; sprinkle with remaining
cheeses. Bake, uncovered, at 350° for 20-25 minutes or until

2 of 2

Hot Crab & Artichoke Dip (continued)

Directions (continued)

golden brown. Serve with bread. Yield: 3-1/2 cups.

Nutrition Facts: 1/4 cup (calculated without bread) equals 178 calories, 13 g fat (7 g saturated fat), 58 mg cholesterol, 325 mg sodium, 4 g carbohydrate, trace fiber, 11 g protein.