{Recipe Corner} Hot Artichoke and Crab Dip

I have been making this dip for years, everyone loves it! Usually rears its pretty head over the holidays, or any gathering. Alternative recipe below for other ideas.

1 8 oz. tub chive & onion cream cheese, at room temp for 10 mins
1/2 cup. dijon mustard
1/2 cup. mayonnaise
1 clove garlic, minced
1 can artichoke hearts, drained and chopped
1 pkg. imitation crab meat, chopped
3/4 c. shredded parmesan cheese
1 tsp. lemon zest
1/8 tsp. ground black pepper

Food chopper!
Pyrex baking dish


1. Pre-heat oven to 375 degrees F.
2, Having a food chopper will make this a sinch. Chop the artichokes and crabmeat to finely chopped pieces.
3. Combine all ingredients into mixing bowl, making sure you have a well balanced dip.
4. Pour mixture into pyrex baking dish, and bake for 25-30 mins. Watch closely at 25 minute mark, should become light golden, and you will smell the delicious aroma of the crabmeat and lemon! Pull out when done, set aside for 10-15 minutes before serving, will be really hot!

**Note: Original recipe does call for 1 cup mayo, to cut calories down, and add flavor, I created 1/2 c. mayo with 1/2 c. dijon mustard. Also, I've used low calorie cream cheese.

**I used mayo made with olive oil, I don't use low calorie/fat free mayo, nasty, especially for baking in a dip and having a crowd enjoy, somethings you can cut corners, mayo, in my opinion, you shouldn't, but tweak with mustard to cut the fat.

Alternative Dip:
Replace chive cream cheese with regular cream cheese, 1 cup of mayonnaise instead 1/2 c. mayo and 1/2 c. dijon mustard, jalepenos instead of crab, monteray jack cheese instead of parmesan, and you can have a hot artichoke and jalepeno dip, great for fiesta parties!