ARTICHOKE CRAB DIP   

1 pound (2 -8 ounce) packages cream cheese, softened

½ - 1 pound fresh crabmeat, picked over for cartilage and shell fragments

1 can (14 oz) artichoke hearts, drained and chopped or marinated artichoke hearts drained well.

1 ½ c. fresh Parmesan cheese, finely grated.

2 –3 tsp Worcestershire Sauce, to taste

1 - 3 cloves garlic (consider size and strength)

1/4 tsp cayenne pepper

½ cup of finely chopped onion

¼ cup of finely chopped red pepper

~ 1 tsp Salt, to taste

½ tsp. pepper, to taste

Finely chopped parsley

Ingredients for serving:

French, Italian, sour dough bread, chips or crackers.

Parsley sprigs for garnish (optional)

Preparation:

Preheat oven to 350 degrees.

1. In bowl, combine cheese, mayonnaise, crabmeat, artichokes and remaining ingredients,, except bread and garnish. .

2. Spoon into shallow 4-6 cup baking dish (10 " pie plate works well).

3. Bake until bubbly, 20 - 25 minutes. Garnish with parsley, if desired.

4. Serve warm with

French, Italian, sour dough bread or crackers.

Makes 5-6 cups.

Variation: Replace 1 pound of cream cheese with one (1) 8 ounce package cream cheese, softened and 1 cup mayonnaise.