Hot Crab & Artichoke Dip

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

Text Ingredients