Serves: 32
Total Calories: 91
1. Chop artichoke hearts. Set aside.
2. In medium bowl stir together cream cheese and mayonnaise. Stir in artichoke hearts, Parmesan cheese and onions. Fold in imitation crabmeat.
3. Spoon into 9-inch pie plate or two 2-cup casseroles**. Bake, uncovered, at 375°F about 25 minutes or until heated through. Granish as desired. Serve with crackers.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
**NOTE: If using two 2-cup casseroles, one may be refrigerated and baked up to 24 hours later. Increase baking time by 5 minutes for refrigerated casserole.
This Creamy Crab And Artichoke Dip recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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