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Warm Crab, Artichoke and Parmesan Dip

Seafood alternative: tiny coldwater cooked bay shrimp or bay scallops

This dip can be prepared up to 2 days in advance and baked when your guests are just starting to arrive. Serve with thin slices of baguette brushed with a little garlic- and herb-seasoned olive oil and lightly toasted in the oven, or with crackers.

Ingredients:

• 8 ounces cream cheese
• 2 cups mayonnaise*
• ¾ pound crabmeat
• 2 cups (5 oz.) shredded Parmesan cheese
• 1 can or jar (13 ½ - 14 ¾ oz.) artichoke hearts (not marinated), drained well and coarsely chopped
• cup thinly sliced onion
• ¾ cup minced celery
• ½ cup minced red bell pepper or diced pimiento (optional)
• ¼ cup minced green onions
• ¼ 1 Tbsp. freshly squeezed lemon juice
• 1 tsp. minced or pressed garlic
• ¼ tsp. Tabasco, or to taste
• Minced parsley or ¾ cup thinly sliced green onions (for garnish)

Cooking Instructions:

In a medium bowl, stir the cream cheese until soft, then beat in the mayonnaise until just blended. Do not over mix. Fold in the remaining ingredients, except the garnish, until well combined.

Put the dip in a 9" x 13" baking dish or ovenproof serving dish. Smooth out the top but do not pack down. The dip can be covered and refrigerated up to 2 days at this point. Shortly before serving, preheat the oven to 425°F. Bake the dip until it just starts to bubble around the edges and the cheese has melted, 8 to 12 minutes. Sprinkle with minced parsley or green onions and serve immediately, with toasted bread or crackers alongside for spreading.

BUFFET SERVINGS PER RECIPE: 14 TO 20

Nutrition Facts:
Cal. 388 / Total fat 35g / Sat.10g / Chol. 62 mg / Sdm. 596mg / Carbo. 6g / Prot. 13g / Om-3.07g

*Reduced-fat or fat-free mayonnaise does not have the consistency necessary for this recipe; regular mayonnaise is best.