Serves: 11
Total Calories: 245
Preheat oven to 350°. In a saucepan over low heat, combine white wine and cream cheese and simmer until cheese is creamy. Remove from heat and blend thoroughly with wire whisk. Stir in artichoke hearts, mayonnaise, egg, crabmeat, and blue cheese. Pour into 8x8-inch oven-proof baking dish and bake for 30 minutes at 350°. Garnish with black olives, if desired. Serve with crackers.
This Knock-Your-Socks-Off Hot Crab Dip recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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