Hot Crab & Artichoke Dip

Name: Hot Crab & Artichoke Dip
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3-1/2 cups.
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

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

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 golden brown. Serve with bread.